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Development of shelf life kinetic model for fresh rainbow trout (Oncorhynchus mykiss) fillets stored under modified atmosphere packaging

  • Vajihe Nikzade
  • Naser Sedaghat
  • Farideh Tabatabaei Yazdi
  • Hamid Bahador Ghoddusi
  • Mahdi Saadatmand-Tarzjan
Original Article
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Abstract

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 P1 (80% CO2, 10% N2, 10% O2), P2 (60% CO2, 20% N2, 20% O2), P3 (60% CO2, 40% N2, 0% O2), and P4 (40% CO2, 30% N2, 30% O2), 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 P3 and high concentration of carbon dioxide in P1 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 P3 and succeedingly, for P1 packaging.

Keywords

Arrhenius model Modified atmosphere packaging Rainbow trout Shelf life kinetics 

Notes

Author Contributions Statement

This paper has been built based on VN’s PhD thesis in Ferodwsi University of Mashhad, Mashhad, Iran. NS was the associate supervisor of the project; and FTY and HBG were enrolled as the associate advisors. MS-T was partially contributed in the project for statistical analysis of experimental results and answering to reviewers’ comments.

Funding

This research did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sectors.

Compliance with ethical standards

Conflicts of interest

The authors declare that they have no conflict of interest.

Supplementary material

13197_2018_3521_MOESM1_ESM.pdf (362 kb)
Supplementary material 1 (PDF 362 kb)

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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  • Vajihe Nikzade
    • 1
  • Naser Sedaghat
    • 1
  • Farideh Tabatabaei Yazdi
    • 1
  • Hamid Bahador Ghoddusi
    • 2
  • Mahdi Saadatmand-Tarzjan
    • 3
  1. 1.Department of Food Science and Technology, Faculty of AgricultureFerdowsi University of MashhadMashhadIran
  2. 2.Microbiology Research Unit (MRU), School of Human Sciences, Faculty of Life Sciences and ComputingLondon Metropolitan UniversityLondonUK
  3. 3.Medical Imaging Lab, Department of Electrical Engineering, Faculty of EngineeringFerdowsi University of MashhadMashhadIran

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