Effect of vacuum and modified atmosphere packaging on microbiological properties of cold-smoked trout

J Đorđević,M Bošković,M Starčević,J Janjić,N Pavlićević,M Ž Baltić,M Glišić

doi:10.1088/1755-1315/85/1/012084

Abstract

Because of the importance of different packaging methods for the extension of fish shelf life, as a highly perishable food, the aim of the present study was to examine the effect of vacuum and modified atmosphere packaging on the total Enterobacteriaceae and lactic acid bacteria counts of cold-smoked Salmon trout (Oncorhynchus mykiss) stored at 3°C during six weeks. Trout fillets were vacuumed packaged (VP) or packaged in one of two different modified atmospheres, with gas ratio of 50%CO2/50%N2 (MAP1) and 90%CO2/10%N2 (MAP2) and analysed on days 0, 7, 14, 21, 28, 35 and 42. Both the total Enterobacteriaceae and total lactic acid bacteria counts increased in the trout fillets in all packaging types during storage. A significantly lower total Enterobacteriaceae count was determined in the MAP fish compared to the VP fish, with the weakest growth rate and lowest numbers attained in MAP2 fillets. The lactic acid bacteria count was higher in trout packaged in MAP compared to VP, with the highest number in the MAP with 90% CO2 (MAP2).

Highlights

Fish are gradually becoming the favoured food in many countries because of their favourable content of proteins, minerals, vitamins and essential fatty acids, as well as their positive ratio of n-6/n-3 fatty acids [1]
A significantly lower total Enterobacteriaceae count was determined in the modified atmosphere packaging (MAP) fish compared to the vacuumed packaged (VP) fish, with the weakest growth rate and lowest numbers attained in MAP with 90% CO2 (MAP2) fillets
The lactic acid bacteria count was higher in trout packaged in MAP compared to VP, with the highest number in the MAP with 90% CO2 (MAP2)

Summary

Introduction

Fish are gradually becoming the favoured food in many countries because of their favourable content of proteins, minerals, vitamins and essential fatty acids, as well as their positive ratio of n-6/n-3 fatty acids [1]. Because of the importance of different packaging methods for the extension of fish shelf life, as a highly perishable food, the aim of the present study was to examine the effect of vacuum and modified atmosphere packaging on the total Enterobacteriaceae and lactic acid bacteria counts of cold-smoked Salmon trout (Oncorhynchus mykiss) stored at 3°C during six weeks.

Objectives

Results

Conclusion