Controlled freezing-point storage (CFPS) is an emerging preservative technique desirable for fish. In the present study, catfish fillets were stored at -0.7 °C under different packaging atmospheres: air (AP), vacuum (VP), and 60% CO2/40% N2 (MAP). Chemical, microbiological, and sensory analyses were performed during storage. Results showed the following descending order of chemical changes (degradation of nucleotides, conversion of protein to volatile-based nitrogen and biogenic amines, and production of trimethylamine nitrogen), as well as loss of sensory properties: 4 °C AP > -0.7 °C AP ≈ 4 °C VP > -0.7 °C VP ≈ 4 °C MAP > -0.7 °C MAP. The chemical changes were well-correlated with microbial growth suggesting the microbiological pathways. Hence, CFPS at -0.7 °C in combination with high-CO2 MAP can effectively maintain the quality of fresh catfish meat compared to traditional preservation methods.
|Number of pages||9|
|State||Published - Sep 1 2016|
Bibliographical noteFunding Information:
This research is supported by a Grant from the Tianjin Science and Technology Research Foundation (Grant 13ZCZDNC01600 ) and the Science and Technology Key Project of Shanxi Province (Grants 20130311034-1 and 20140311025-6 ). The authors thank the Agricultural Analysis Center of Tianjin Agricultural University for the biogenic amine and K value analysis.
© 2016 Elsevier B.V. All rights reserved.
Copyright 2016 Elsevier B.V., All rights reserved.
- Biogenic amines
- Controlled freezing-point storage
ASJC Scopus subject areas
- Analytical Chemistry
- Food Science