Development of shelf life kinetic model for fresh rainbow trout (Oncorhynchus mykiss) fillets stored under modified atmosphere packaging
The sensory, chemical (based on the thiobarbituric acid, total volatile basic nitrogen and trimethylamine), and microbial quality (based on the total viable count and lactic acid bacteria count) of the rainbow trout stored under modified atmosphere packaging (MAP) conditions was evaluated. Four diff...
| Main Authors: | , , , , |
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| Format: | Article |
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Springer Verlag
2019
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| _version_ | 1825625360978411520 |
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| author | Nikzade, Vajihe Sedaghat, Naser Yazdi, Farideh Tabatabaei Ghoddusi, Hamid Saadatmand-Tarzjan, Mahdi |
| author_facet | Nikzade, Vajihe Sedaghat, Naser Yazdi, Farideh Tabatabaei Ghoddusi, Hamid Saadatmand-Tarzjan, Mahdi |
| author_sort | Nikzade, Vajihe |
| collection | LMU |
| description | The sensory, chemical (based on the thiobarbituric acid, total volatile basic nitrogen and trimethylamine), and microbial quality (based on the total viable count and lactic acid bacteria count) of the rainbow trout stored under modified atmosphere packaging (MAP) conditions was evaluated. Four different gas combinations, including P (80% CO , 10% N , 10% O ), P (60% CO , 20% N , 20% O ), P (60% CO , 40% N , 0% O ), and P (40% CO , 30% N , 30% O ), were used. Also, the fish packages were stored at four constant temperatures (including 0, 5, 10, and 15 °C) for 12 days. The absence of oxygen in P and high concentration of carbon dioxide in P extended the shelf life by delaying the chemical, microbial, and sensory spoilage. Over the storage time of trout fillets in MAP, the rate of chemical reactions significantly increased while the sensory scores decreased. Based on the Arrhenius kinetic modeling for the spoilage reactions of the sensory (total acceptance) and chemical (total volatile basic nitrogen) indices, the shelf life was extended for P and succeedingly, for P packaging. |
| first_indexed | 2024-07-09T03:58:10Z |
| format | Article |
| id | oai:repository.londonmet.ac.uk:4753 |
| institution | London Metropolitan University |
| last_indexed | 2024-07-09T03:58:10Z |
| publishDate | 2019 |
| publisher | Springer Verlag |
| record_format | eprints |
| spelling | oai:repository.londonmet.ac.uk:47532020-04-16T14:09:30Z https://repository.londonmet.ac.uk/4753/ Development of shelf life kinetic model for fresh rainbow trout (Oncorhynchus mykiss) fillets stored under modified atmosphere packaging Nikzade, Vajihe Sedaghat, Naser Yazdi, Farideh Tabatabaei Ghoddusi, Hamid Saadatmand-Tarzjan, Mahdi 590 Animals (Zoology) The sensory, chemical (based on the thiobarbituric acid, total volatile basic nitrogen and trimethylamine), and microbial quality (based on the total viable count and lactic acid bacteria count) of the rainbow trout stored under modified atmosphere packaging (MAP) conditions was evaluated. Four different gas combinations, including P (80% CO , 10% N , 10% O ), P (60% CO , 20% N , 20% O ), P (60% CO , 40% N , 0% O ), and P (40% CO , 30% N , 30% O ), were used. Also, the fish packages were stored at four constant temperatures (including 0, 5, 10, and 15 °C) for 12 days. The absence of oxygen in P and high concentration of carbon dioxide in P extended the shelf life by delaying the chemical, microbial, and sensory spoilage. Over the storage time of trout fillets in MAP, the rate of chemical reactions significantly increased while the sensory scores decreased. Based on the Arrhenius kinetic modeling for the spoilage reactions of the sensory (total acceptance) and chemical (total volatile basic nitrogen) indices, the shelf life was extended for P and succeedingly, for P packaging. Springer Verlag 2019-01-11 Article PeerReviewed Nikzade, Vajihe, Sedaghat, Naser, Yazdi, Farideh Tabatabaei, Ghoddusi, Hamid and Saadatmand-Tarzjan, Mahdi (2019) Development of shelf life kinetic model for fresh rainbow trout (Oncorhynchus mykiss) fillets stored under modified atmosphere packaging. Journal of food science and technology, 56 (2). pp. 663-673. ISSN 0022-1155 10.1007/s13197-018-3521-3 10.1007/s13197-018-3521-3 |
| spellingShingle | 590 Animals (Zoology) Nikzade, Vajihe Sedaghat, Naser Yazdi, Farideh Tabatabaei Ghoddusi, Hamid Saadatmand-Tarzjan, Mahdi Development of shelf life kinetic model for fresh rainbow trout (Oncorhynchus mykiss) fillets stored under modified atmosphere packaging |
| title | Development of shelf life kinetic model for fresh rainbow trout (Oncorhynchus mykiss) fillets stored under modified atmosphere packaging |
| title_full | Development of shelf life kinetic model for fresh rainbow trout (Oncorhynchus mykiss) fillets stored under modified atmosphere packaging |
| title_fullStr | Development of shelf life kinetic model for fresh rainbow trout (Oncorhynchus mykiss) fillets stored under modified atmosphere packaging |
| title_full_unstemmed | Development of shelf life kinetic model for fresh rainbow trout (Oncorhynchus mykiss) fillets stored under modified atmosphere packaging |
| title_short | Development of shelf life kinetic model for fresh rainbow trout (Oncorhynchus mykiss) fillets stored under modified atmosphere packaging |
| title_sort | development of shelf life kinetic model for fresh rainbow trout oncorhynchus mykiss fillets stored under modified atmosphere packaging |
| topic | 590 Animals (Zoology) |
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