Guldager H S, Bøknaes N, Osterberg C, Nielsen J, Dalgaard P
Danish Institute for Fisheries Research, Department of Seafood Research, Technical University of Denmark, Lyngby, Denmark.
J Food Prot. 1998 Sep;61(9):1129-36. doi: 10.4315/0362-028x-61.9.1129.
The effect of two months of frozen storage at -20 degrees C on the spoilage characteristics and shelf life of thawed and modified atmosphere packed (MAP) cod fillets stored at 2 degrees C was studied. Thawed MAP cod fillets were compared with fresh cod fillets stored in CO2-containing modified atmospheres with and without added oxygen. The shelf life of 11 to 12 days in the fresh MAP cod was extended to more than 20 days in the thawed MAP cod at 2 degrees C. This shelf life extension was most likely due to the inactivation of the spoilage bacterium Photobacterium phosphoreum during frozen storage as reflected both in chemical analyses and sensory evaluation. In contrast to fresh MAP cod fillets no significant production of trimethylamine occurred and almost no amine odor and taste were detected during 20 days of chill storage of thawed MAP cod fillets. The use of frozen fillets as raw material not only provides a more stable product in MAP but also allows much greater flexibility for production and distribution. However, a slightly increased concentration of dimethylamine, a larger drip loss, and detection of weak frozen storage flavor were observed in the thawed MAP cod fillets.
研究了在-20℃下冷冻储存两个月对解冻后并在2℃下储存的气调包装（MAP）鳕鱼鱼片的腐败特性和货架期的影响。将解冻后的MAP鳕鱼鱼片与储存在含二氧化碳的气调环境中、添加或不添加氧气的新鲜鳕鱼鱼片进行比较。新鲜MAP鳕鱼的货架期为11至12天，而在2℃下解冻后的MAP鳕鱼的货架期延长至20多天。这种货架期的延长很可能是由于冷冻储存期间腐败细菌发光杆菌的失活，这在化学分析和感官评价中都有体现。与新鲜MAP鳕鱼鱼片不同，解冻后的MAP鳕鱼鱼片在冷藏储存20天期间未产生显著量的三甲胺，几乎未检测到胺类气味和味道。使用冷冻鱼片作为原料不仅能在MAP中提供更稳定的产品，还能在生产和分销方面提供更大的灵活性。然而，在解冻后的MAP鳕鱼鱼片中观察到二甲胺浓度略有增加、滴水损失更大以及检测到微弱的冷冻储存风味。
