Thawed and chilled Atlantic cod (Gadus morhua L.) from Greenland - Options for improved distribution
| Autor: | Niels Bøknæs, Jonas Steenholdt Sørensen, Ole Mejlholm, Oliver Ørnfeld-Jensen, Paw Dalgaard, Flemming Jessen |
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| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
0106 biological sciences
biology Chemistry Food spoilage fungi food and beverages Carnobacterium maltaromaticum 04 agricultural and veterinary sciences biology.organism_classification 040401 food science 01 natural sciences 0404 agricultural biotechnology Total volatile 010608 biotechnology Modified atmosphere Gadus Rahnella aquatilis Food science Atlantic cod Psychrobacter Food Science |
| Zdroj: | Sørensen, J S, Ørnfeld-Jensen, O, Bøknæs, N, Mejlholm, O, Jessen, F & Dalgaard, P 2020, ' Thawed and chilled Atlantic cod (Gadus morhua L.) from Greenland-Options for improved distribution ', LWT, vol. 131, 109473 . https://doi.org/10.1016/j.lwt.2020.109473 |
| Popis: | Frozen Atlantic cod can have a long shelf-life, but some markets demand convenience products and thawed and chilled (refreshed) fish may fulfil this demand. Sensory, chemical and microbiological changes for refreshed cod from Greenland were studied to determine shelf-life and potential indices of spoilage. Aerobic sensory shelf-life was 13 days at 2.9 °C and 19 days at 0.4 °C, with modified atmosphere packaging (MAP: 40% CO2 and 60% N2) extending shelf-life to >32 days. Low drip loss during chilled storage of 2.3–2.5% for refreshed cod in air and 3.4–3.6% in MAP suggested the studied fish material was suitable for a combination of frozen and chilled distribution. Pseudomonas spp. and Psychrobacter spp. dominated the spoilage microbiota of chilled cod in air, while Carnobacterium maltaromaticum and Rahnella aquatilis dominated the microbiota of chilled MAP cod. A specific spoilage organism, that limited sensory shelf-life and caused the observed chemical product changes, including the formation of total volatile basic nitrogen (TVBN), was not identified. |
| Databáze: | OpenAIRE |
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