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Hake slices stored in retail packages under modified atmospheres with CO2- and O2-enriched gas mixes

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Abstract

This paper presents the examination of the evolution of biochemical, sensory and microbiological changes occurring in hake slices stored in modified atmospheres containing three gas mixes. It also shows how these changes relate to changes in the concentrations of the gas mixes in the tray packs during storage. At the outset of storage, there was a pronounced drop in the level of CO2, associated with lowering of the pH and lower scores for texture in sensory inspection. Nevertheless, by the end of storage, CO2 concentrations had increased. This was associated with growth of Enterobacteriaceae and with more pronounced decreases of O2, which is consumed by these microorganisms. Weight loss was greater in the atmosphere-stored lots, possibly due to the action of CO2. TMA-N and TVB-N began to increase on days 10 and 13 of storage and reached the permitted limits on days 17 and 20. Our analyses revealed no appreciable differences of performance between the different gas mixes, possibly because the gas levels were very similar in the various lots throughout storage.

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Acknowledgements

The experiment reported here is a part of the project " Maintaining quality of fresh fish aboard ship and on land by modified atmosphere. Development of equipment, containers and procedures" contract no AIR1 CT92-0273 EU and ALI93-1004-CE (C.I.C.Y T.). The authors are indebted to Carmen Mata, Marisa Fernandez and Jose Luis Corbi, for their co-operation.

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Authors and Affiliations

  1. Dept of Science and Technology of Meat and Fish Products, Instituto del Frío, (CSIC), Ciudad Universitaria s/n, 28040, Madrid

    Claudia Ruiz-Capillas, Angela Saavedra & Antonio Moral

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  1. Claudia Ruiz-Capillas
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  2. Angela Saavedra
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  3. Antonio Moral
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Correspondence to Claudia Ruiz-Capillas.

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Ruiz-Capillas, C., Saavedra, A. & Moral, A. Hake slices stored in retail packages under modified atmospheres with CO2- and O2-enriched gas mixes. Eur Food Res Technol 218, 7–12 (2003). https://doi.org/10.1007/s00217-003-0804-2

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  • DOI: https://doi.org/10.1007/s00217-003-0804-2

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