Evaluation of the shelf life of vacuum- and modified atmosphere packaged Dicentrarchus labrax fillets
| Autor: | R. Mercogliano, M. Panzardi, Aniello Anastasio, A. De Felice |
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| Přispěvatelé: | Mercogliano, Raffaelina, A., De Felice, M., Panzardi, Anastasio, Aniello |
| Rok vydání: | 2009 |
| Předmět: |
biogenic amine
freshness indicator vacuum and modified atmosphere Dicentrarchus labrax Meat Time Factors Vacuum General Veterinary biology Nitrogen Food Packaging General Medicine Carbon Dioxide Vacuum packing Shelf life biology.organism_classification Food Preservation Modified atmosphere Animals Environmental science Bass Dicentrarchus Cooking Food science |
| Zdroj: | Veterinary Research Communications. 33:245-247 |
| ISSN: | 1573-7446 0165-7380 |
| DOI: | 10.1007/s11259-009-9292-6 |
| Popis: | Sensory evaluation and biogenic amine (BA) levels may be considered acceptable indicators to assess fish freshness (Òlafsdòttir et al. 1997). BA are markers of food spoilage (Huss 1995; Katicou et al. 2006) and play an important role in food safety. Histamine (HIS), an amine responsible for food poisoning (Kerr et al. 2002), is considered a food safety criterion. According to Regulation EC/2073/05, the HIS legal limit has been established for fish species associated with a high amount of histidine, its amine precursor, but not for Dicentrarchus labrax (European sea bass). The aim of this study was to study the amine profile and shelf life of vacuum and modified atmosphere packaged sea bass fillets using different gas mixtures and packaging systems. |
| Databáze: | OpenAIRE |
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