Abstract
The combined effect of fishing season (September/April) and storage conditions on the quality of European plaice (Pleuronectes platessa) was investigated. Investigated storage conditions were; fillets packaged in vacuum or a modified atmosphere (MA; 70% CO2, 20% N2, 10% O2) and stored at 4 °C. As a control, whole fish on ice (0 °C) was used, representing the commercial standard. Plaice showed in general lower quality in April than September, demonstrated by a faster microbial evolution, higher content of biogenic amines, and higher rate of ATP degradation representing by K- and H-values. MA-fillets and whole fish on ice showed lower K- and H-values and biogenic amines content than fillets packaged in vacuum. VP-fillets had the lowest microbial quality as demonstrated by the shortest lag-phase of psychrotrophic aerobic plate count and aerobic bacteria, and the highest maximum specific growth rate of H2S-producing bacteria. MA packaging significantly reduced microbial growth; however, MA-fillets showed the lowest water content and the highest drip loss and water holding capacity. No differences between groups were observed in colour intensity or hue angle at the storage end. Despite the significant seasonal variations, MA packaging stands out as the best solution to maintain the freshness of convenient retail plaice products.
Published Version (
Free)
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call