Super-chilling (-0.7 °c) with high-CO2 packaging inhibits biochemical changes of microbial origin in catfish (Clarias gariepinus) muscle during storage

Yingchun Zhu; Lizhen Ma; Hua Yang; Yan Xiao; Youling L. Xiong

doi:10.1016/j.foodchem.2016.03.053

Super-chilling (-0.7 °c) with high-CO₂ packaging inhibits biochemical changes of microbial origin in catfish (Clarias gariepinus) muscle during storage

Yingchun Zhu, Lizhen Ma, Hua Yang, Yan Xiao, Youling L. Xiong

Animal and Food Sciences

Research output: Contribution to journal › Article › peer-review

52 Scopus citations

Abstract

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.

Original language	English
Pages (from-to)	182-190
Number of pages	9
Journal	Food Chemistry
Volume	206
DOIs	https://doi.org/10.1016/j.foodchem.2016.03.053
State	Published - Sep 1 2016

Bibliographical note

Funding 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.

Publisher Copyright:
© 2016 Elsevier B.V. All rights reserved.

Copyright:
Copyright 2016 Elsevier B.V., All rights reserved.

Keywords

Biogenic amines
Catfish
Controlled freezing-point storage
Microbiology
Packaging

ASJC Scopus subject areas

Analytical Chemistry
Food Science

Access to Document

10.1016/j.foodchem.2016.03.053

Cite this

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title = "Super-chilling (-0.7 °c) with high-CO2 packaging inhibits biochemical changes of microbial origin in catfish (Clarias gariepinus) muscle during storage",

abstract = "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.",

keywords = "Biogenic amines, Catfish, Controlled freezing-point storage, Microbiology, Packaging",

author = "Yingchun Zhu and Lizhen Ma and Hua Yang and Yan Xiao and Xiong, {Youling L.}",

note = "Funding 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. Publisher Copyright: {\textcopyright} 2016 Elsevier B.V. All rights reserved. Copyright: Copyright 2016 Elsevier B.V., All rights reserved.",

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doi = "10.1016/j.foodchem.2016.03.053",

language = "English",

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AU - Zhu, Yingchun

AU - Ma, Lizhen

AU - Yang, Hua

AU - Xiao, Yan

AU - Xiong, Youling L.

N1 - Funding 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. Publisher Copyright: © 2016 Elsevier B.V. All rights reserved. Copyright: Copyright 2016 Elsevier B.V., All rights reserved.

PY - 2016/9/1

Y1 - 2016/9/1

N2 - 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.

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