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

75 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

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

Funding

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.

Funders	Funder number
Tianjin Science and Technology Research Foundation	13ZCZDNC01600
Key Science and Technology Program of Shaanxi Province	20140311025-6, 20130311034-1

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.\}",

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AU - Yang, Hua

AU - Xiao, Yan

AU - Xiong, Youling L.

PY - 2016/9/1

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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.

AB - 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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