Abstract
The purpose of this research was to explore the fresh keeping effect of modified atmosphere packaging (MAP) with different gas ratios combined with gelatin active coatings containing eugenol on Chinese sea bass stored at −0.9 °C for 36 days. The results showed that MAP3 (60% CO2/10% O2/30% N2), together with gelatin active coatings containing eugenol, could prevent water loss, which maintained high field NMR, MRI, and organoleptic evaluation results. This hurdle technology could also effectively delay the bacterial reproduction, protein degradation, and alkaline accumulation, so it showed the lowest K value, total volatile basic nitrogen, free amino acids, total viable count, Pseudomonas spp., and H2S-producing bacteria, which better maintain the quality of sea bass.
Highlights
Chinese sea bass (Lateolabrax maculatus) is an important economic aquaculture fish and is widely distributed in China
The lower O2 could inhibit the growth of aerobic spoilage bacteria and the decomposition of trimethylamine oxide (TMAO) into trimethylamine, which can form a strong antimicrobial barrier with high CO2
Similar results were obtained in the present research toward the increase of Pseudomonas spp. and H2 S-producing bacteria, which are considered as common specific spoilage organisms (SSOs) in fish during cold storage [30,31,32]
Summary
Chinese sea bass (Lateolabrax maculatus) is an important economic aquaculture fish and is widely distributed in China. Superchilling is the process of lowering the temperature of a product just below its initial freezing temperature and the proportion of water frozen is approximately 5–30% preserved within the food product [5,6,7,8]. Superchilling has been used in fish processing to help significantly increase the shelf life and has been successfully applied in the preservation of Atlantic mackerel [9], hairtail [10], olive flounder [11], and seabream [12] as well as other seafood products. Aside from the temperature control, modified atmosphere packaging (MAP) could inhibit the growth of spoilage microflora on fish [13,14]. Zhu et al [15] reported that superchilling (−0.7 ◦ C) with high-CO2 packaging
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