Effect of modified atmosphere packaging on the shelf life of chilled Ccommon carp (Cyprinus carpio) steaks: chemical and sensory attributes
The effect of modified atmosphere packaging (MAP 1 - 80% O2 + 20% CO2 and MAP 2 - 90% CO2 + 10% N2) on selected chemical and sensory parameters of common carp steaks stored at 3 ± 0.5°C, and determination of the shelf life of the products was studied in this research. Samples were analysed on day 1,...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2018-06-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201803-0004_effect-of-modified-atmosphere-packaging-on-the-shelf-life-of-chilled-ccommon-carp-cyprinus-carpio-steaks-che.php |
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| author | Jelena BABIĆ MILIJAŠEVIĆ Milan MILIJAŠEVIĆ Danijela VRANIĆ Jasna ĐINOVIĆ STOJANOVIĆ Slobodan LILIĆ Vladimir KORIĆANAC |
| author_facet | Jelena BABIĆ MILIJAŠEVIĆ Milan MILIJAŠEVIĆ Danijela VRANIĆ Jasna ĐINOVIĆ STOJANOVIĆ Slobodan LILIĆ Vladimir KORIĆANAC |
| author_sort | Jelena BABIĆ MILIJAŠEVIĆ |
| collection | DOAJ |
| description | The effect of modified atmosphere packaging (MAP 1 - 80% O2 + 20% CO2 and MAP 2 - 90% CO2 + 10% N2) on selected chemical and sensory parameters of common carp steaks stored at 3 ± 0.5°C, and determination of the shelf life of the products was studied in this research. Samples were analysed on day 1, 3, 5, 7, 9, 11, 13, 15, and 17. An increase in TVB-N values in carp steaks followed the order: MAP 2 < control < MAP 1. From day 9 of storage FFA concentrations were higher (P < 0.01) in MAP 2 samples compared to control and MAP 1 samples. The presence of oxygen (MAP 1 and control) resulted in an increase in TBA values in comparison with samples packaged in the absence of oxygen. According to sensory evaluation, it was concluded that carp steaks packaged in modified atmosphere with 80% O2 + 20% CO2 remained acceptable up to 15 days of storage, whereas samples packaged under 90% CO2 + 10% N2 as well as samples kept on flaked ice remained unchanged until the end of the experiment. |
| first_indexed | 2024-04-10T08:32:54Z |
| format | Article |
| id | doaj.art-9c313689eb534e61a96078c89c4198e7 |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:32:54Z |
| publishDate | 2018-06-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-9c313689eb534e61a96078c89c4198e72023-02-23T03:28:31ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172018-06-0136322122610.17221/195/2017-CJFScjf-201803-0004Effect of modified atmosphere packaging on the shelf life of chilled Ccommon carp (Cyprinus carpio) steaks: chemical and sensory attributesJelena BABIĆ MILIJAŠEVIĆMilan MILIJAŠEVIĆ0Danijela VRANIĆ1Jasna ĐINOVIĆ STOJANOVIĆ2Slobodan LILIĆ3Vladimir KORIĆANAC4Institute of Meat Hygiene and Technology, Belgrade, SerbiaInstitute of Meat Hygiene and Technology, Belgrade, SerbiaInstitute of Meat Hygiene and Technology, Belgrade, SerbiaInstitute of Meat Hygiene and Technology, Belgrade, SerbiaInstitute of Meat Hygiene and Technology, Belgrade, SerbiaThe effect of modified atmosphere packaging (MAP 1 - 80% O2 + 20% CO2 and MAP 2 - 90% CO2 + 10% N2) on selected chemical and sensory parameters of common carp steaks stored at 3 ± 0.5°C, and determination of the shelf life of the products was studied in this research. Samples were analysed on day 1, 3, 5, 7, 9, 11, 13, 15, and 17. An increase in TVB-N values in carp steaks followed the order: MAP 2 < control < MAP 1. From day 9 of storage FFA concentrations were higher (P < 0.01) in MAP 2 samples compared to control and MAP 1 samples. The presence of oxygen (MAP 1 and control) resulted in an increase in TBA values in comparison with samples packaged in the absence of oxygen. According to sensory evaluation, it was concluded that carp steaks packaged in modified atmosphere with 80% O2 + 20% CO2 remained acceptable up to 15 days of storage, whereas samples packaged under 90% CO2 + 10% N2 as well as samples kept on flaked ice remained unchanged until the end of the experiment.https://cjfs.agriculturejournals.cz/artkey/cjf-201803-0004_effect-of-modified-atmosphere-packaging-on-the-shelf-life-of-chilled-ccommon-carp-cyprinus-carpio-steaks-che.phpffafreshnessfreshwater fishsensory assessmenttbatvb-n |
| spellingShingle | Jelena BABIĆ MILIJAŠEVIĆ Milan MILIJAŠEVIĆ Danijela VRANIĆ Jasna ĐINOVIĆ STOJANOVIĆ Slobodan LILIĆ Vladimir KORIĆANAC Effect of modified atmosphere packaging on the shelf life of chilled Ccommon carp (Cyprinus carpio) steaks: chemical and sensory attributes Czech Journal of Food Sciences ffa freshness freshwater fish sensory assessment tba tvb-n |
| title | Effect of modified atmosphere packaging on the shelf life of chilled Ccommon carp (Cyprinus carpio) steaks: chemical and sensory attributes |
| title_full | Effect of modified atmosphere packaging on the shelf life of chilled Ccommon carp (Cyprinus carpio) steaks: chemical and sensory attributes |
| title_fullStr | Effect of modified atmosphere packaging on the shelf life of chilled Ccommon carp (Cyprinus carpio) steaks: chemical and sensory attributes |
| title_full_unstemmed | Effect of modified atmosphere packaging on the shelf life of chilled Ccommon carp (Cyprinus carpio) steaks: chemical and sensory attributes |
| title_short | Effect of modified atmosphere packaging on the shelf life of chilled Ccommon carp (Cyprinus carpio) steaks: chemical and sensory attributes |
| title_sort | effect of modified atmosphere packaging on the shelf life of chilled ccommon carp cyprinus carpio steaks chemical and sensory attributes |
| topic | ffa freshness freshwater fish sensory assessment tba tvb-n |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-201803-0004_effect-of-modified-atmosphere-packaging-on-the-shelf-life-of-chilled-ccommon-carp-cyprinus-carpio-steaks-che.php |
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