Thawed Cod Fillets Spoil Less Rapidly Than Unfrozen Fillets When Stored under Modified Atmosphere at 2°C
| Autor: | Helle Skov Guldager, Paw Dalgaard, Niels Bøknæs, Jette Nielsen, Carsten Østerberg |
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| Rok vydání: | 2019 |
| Předmět: |
Food Handling
Nitrogen Photobacterium phosphoreum Food spoilage Colony Count Microbial Trimethylamine Mineralogy Raw material Shelf life Microbiology Methylamines chemistry.chemical_compound Freezing Animals Food science Amines Flavor biology Photobacterium Fishes Fish fillet Carbon Dioxide biology.organism_classification Culture Media Seafood chemistry Taste Modified atmosphere Multivariate Analysis Odorants Dimethylamines Food Science |
| Zdroj: | Journal of food protection. 61(9) |
| ISSN: | 1944-9097 |
| Popis: | The effect of two months of frozen storage at -20 degrees C on the spoilage characteristics and shelf life of thawed and modified atmosphere packed (MAP) cod fillets stored at 2 degrees C was studied. Thawed MAP cod fillets were compared with fresh cod fillets stored in CO2-containing modified atmospheres with and without added oxygen. The shelf life of 11 to 12 days in the fresh MAP cod was extended to more than 20 days in the thawed MAP cod at 2 degrees C. This shelf life extension was most likely due to the inactivation of the spoilage bacterium Photobacterium phosphoreum during frozen storage as reflected both in chemical analyses and sensory evaluation. In contrast to fresh MAP cod fillets no significant production of trimethylamine occurred and almost no amine odor and taste were detected during 20 days of chill storage of thawed MAP cod fillets. The use of frozen fillets as raw material not only provides a more stable product in MAP but also allows much greater flexibility for production and distribution. However, a slightly increased concentration of dimethylamine, a larger drip loss, and detection of weak frozen storage flavor were observed in the thawed MAP cod fillets. |
| Databáze: | OpenAIRE |
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