Babic Milijasevic Jelena, Milijasevic Milan, Lilic Slobodan, Djinovic-Stojanovic Jasna, Nastasijevic Ivan, Geric Tamara
Institute of Meat Hygiene and Technology, Kaćanskog 13, 11000 Belgrade, Serbia.
Foods. 2023 Aug 10;12(16):3015. doi: 10.3390/foods12163015.
The quality changes of gutted rainbow trout in vacuum packaging (VP) and modified atmosphere packaging (MAP) with 40% CO + 60% N (MAP1), 60% CO + 40% N (MAP2), and 90% CO + 10% N (MAP3) were evaluated. The samples were stored at 3 ± 0.5 °C, and on days 1, 4, 7, 10, 13, and 16 of storage, microbiological, chemical, and sensory testing was performed. The aerobic plate count (APC) and psychrotrophic bacteria count (PBC) in VP fish exceeded the conventional limit of 7 log cfu/g on day 10, and in MAP1 and MAP2 fish on day 16, whereas in MAP3 fish, their number remained below that limit during the experiment. MAP significantly slowed down the growth of in trout, and the degree of inhibition increased with increasing CO concentration in the gas mixture. The lowest lactic acid bacteria numbers were detected in VP fish, whereas the highest numbers were determined in trout packaged in MAP2 and MAP3. Significantly lower numbers of hydrogen sulfide-producing (HS) bacteria were detected in fish packed in MAP. Distinct patterns were observed for pH among treatments. The lowest increase in TBARS values was detected in VP and MAP3 fish, whereas in MAP1 and MAP2 fish, the TBARS values were higher than 1 mg MDA/kg on day 16 of storage when a rancid odor was detected. MAP inhibited the increase in total volatile basic nitrogen (TVB-N) content of trout compared to trout packaged in a vacuum. The sensory attributes of trout perceived by the sensory panel changed significantly in all experimental groups during storage. Based primarily on sensory, but also microbial, and chemical parameters, MAP has great potential for preserving fish quality and extending the shelf life of gutted rainbow trout from 7 days in VP to 13 days in MAP1 and MAP2, and to 16 days in MAP3.
评估了去内脏虹鳟鱼在真空包装（VP）以及含40% CO + 60% N的气调包装（MAP1）、60% CO + 40% N的气调包装（MAP2）和90% CO + 10% N的气调包装（MAP3）中的品质变化。样品储存于3 ± 0.5 °C，在储存的第1、4、7、10、13和16天进行微生物、化学和感官测试。VP包装的鱼中需氧平板计数（APC）和嗜冷菌计数（PBC）在第10天超过了7 log cfu/g的常规限值，MAP1和MAP2包装的鱼在第16天超过该限值，而MAP3包装的鱼在实验期间其数量一直低于该限值。气调包装显著减缓了鳟鱼中[此处原文缺失相关内容]的生长，且抑制程度随混合气体中CO浓度的增加而增强。VP包装的鱼中检测到的乳酸菌数量最低，而MAP2和MAP3包装的鳟鱼中乳酸菌数量最高。气调包装的鱼中检测到的产硫化氢（HS）细菌数量显著更低。各处理间pH呈现出不同模式。VP和MAP3包装的鱼中硫代巴比妥酸反应物（TBARS）值的增加最低，而MAP1和MAP2包装的鱼在储存第16天检测到有酸败气味时，TBARS值高于1 mg丙二醛/千克。与真空包装的鳟鱼相比，气调包装抑制了鳟鱼总挥发性盐基氮（TVB-N）含量的增加。在储存期间，所有实验组中感官评定小组所感知到的鳟鱼感官特性均发生了显著变化。主要基于感官指标，同时也考虑微生物和化学参数，气调包装在保持鱼的品质以及将去内脏虹鳟鱼的货架期从VP包装的7天延长至MAP1和MAP2包装的13天以及MAP3包装的16天方面具有巨大潜力。
