Abstract
Chemical and physico-chemical parameters of marinated and salted Atlantic mackerel (Scomber Scombrus), with emphasis on the quality and safety parameters in modified atmosphere packaging (MAP) and vacuum packaging (VP), were investigated. Quality assessment of mackerel stored in MAP (40% CO2+60% N2) and VP for up to 50 days at 4±1 °C was done by the monitoring of pH value, total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA) and histamine. The pH value of fish meat was significantly lower in the marinated samples. The highest concentration of TVB-N was recorded in the salted mackerel stored under VP whereas the lowest TVB-N in the marinated mackerel stored under MAP conditions. The formation of TBA increased with the time of storage and was the lowest in the marinated mackerel stored in MAP. The concentration of histamine increased during storage and its level reached over 10 mg/100 g for the salted mackerel stored under VP conditions. The marinated mackerel packed in MAP had extended shelf life at 4±1 °C compared to that packaged in VP according to physico-chemical analysis.
Highlights
Fish is one of the most perishable food products and the shelf life of such products is limited in the presence of air by the chemical effects of atmospheric oxygen and the growth of aerobic spoilage microorganisms (Ivanović et al, 2014)
Quality assessment of mackerel stored in modified atmosphere packaging (MAP) (40% CO2+60% N2) and vacuum packaging (VP) for up to 50 days at 4±1 °C was done by the monitoring of pH value, total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA) and histamine
The highest concentration of TVB-N was recorded in the salted mackerel stored under VP whereas the lowest TVB-N in the marinated mackerel stored under MAP conditions
Summary
Fish is one of the most perishable food products and the shelf life of such products is limited in the presence of air by the chemical effects of atmospheric oxygen and the growth of aerobic spoilage microorganisms (Ivanović et al, 2014). Modification of the atmosphere within the package by decreasing the oxygen concentration, while increasing the content of carbon dioxide and/or nitrogen has been shown to significantly prolong the shelf life of perishable food products at chill temperatures (Ivanović et al, 2015; Özoğul et al, 2004). Jelena Ivanović et al, Effect of modified atmosphere and vacuum packaging conditions on selected chemical and physicochemical parameters of marinated and salted Atlantic mackerel (Scomber scombrus), Food and Feed Research, 43 (1), 111-118, 2016. Marinated fish at the refrigeration temperature (4-6 °C) can be stored for up to several months, depending on the concentration of salts and acids (Babić et al, 2013; Cadun et al, 2005)
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