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

Research output: Contribution to journalArticlepeer-review

68 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 languageEnglish
Pages (from-to)182-190
Number of pages9
JournalFood Chemistry
Volume206
DOIs
StatePublished - Sep 1 2016

Bibliographical note

Publisher 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

Fingerprint

Dive into the research topics of 'Super-chilling (-0.7 °c) with high-CO2 packaging inhibits biochemical changes of microbial origin in catfish (Clarias gariepinus) muscle during storage'. Together they form a unique fingerprint.

Cite this