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Shelf-life extension of cod fillets with an acetate buffer spray prior to packaging under modified atmospheres
Boskou, G.; Debevere, J. (2000). Shelf-life extension of cod fillets with an acetate buffer spray prior to packaging under modified atmospheres. Food Addit. Contam. 17(1): 17-25
In: Food Additives and Contaminants. Taylor & Francis: London. ISSN 0265-203X; e-ISSN 1464-5122
Peer reviewed article  
Beschikbaar in  Auteurs 
Trefwoorden
    Buffers
    Packing fishery products
    Salts > Carboxylic acid salts > Acetate
    Storage life
    Gadus morhua Linnaeus, 1758 [WoRMS]
    Marien/Kust
Auteurs  Top 
  • Boskou, G.
  • Debevere, J.
Abstract
    Fresh cod fillets (Gadus morhua) were sprayed with a 10% acetate buffer (pH 5.6), packed with an industrial gas-flushing packaging machine under modified atmospheres (50% CO2-45% O2-5% N2, 2cm3/1g gas/ product ratio) and stored at 7oC for 12 days. Control cod fillets were directly packed and stored under the same conditions. A reduction of the aerobic plate counts was observed immediately after the cod fillets had been sprayed. During storage under modified atmospheres, there was complete inhibition of H2S-producing bacteria and Enterobacteriaceae in the treated cod fillets. Production of total volatile bases and trimethylamine (TMA) was inhibited in treated fillets for 10 days' storage under modified atmospheres. Inhibition of TMA production can be attributed to growth inhibition of H2S-producing bacteria, inhibition of the trimethylamine oxide (TMAO)-dependent metabolism of TMAO-reducing bacteria and the stable pH during storage. The shelf-life, at 7oC, of treated cod fillets, based on cooked flavour score, was almost 12 days, ca 8 days more than shelf-life of the control fillets.
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