Advertisement

Novel Technologies for the Preservation of Chilled Aquatic Food Products

  • Carmen A. Campos
  • María F. Gliemmo
  • Santiago P. Aubourg
  • Jorge Barros Velázquez
Chapter
Part of the Integrating Food Science and Engineering Knowledge into the Food Chain book series (ISEKI-Food, volume 7)

Abstract

Most fish and other aquatic species give rise to products of great economic importance in many countries. The demand for such products has been increasing steadily over the last century and shows no signs of lessening, as fishing and farming actually constitute a basic source of food for all populations of the world.

Keywords

Shelf Life Aquatic Species Refrigerate Storage Total Volatile Base Nitrogen Edible Coating 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

References

  1. Ababouch L, Souibri L, Rhaliby K, Ouahdi O, Battal M, Busta F. Quality changes in sardines (Sardina pilchardus) stored in ice and at ambient temperature. Food Microbiol. 1996;13:123–32.CrossRefGoogle Scholar
  2. Álvarez A, Feás X, Barros-Velázquez J, Aubourg SP. Biochemical, microbiological and sensory quality of farmed blackspot seabream (Pagellus bogaraveo) subjected to slaughtering and storage under advanced chilling technologies. Int J Food Sci Technol. 2008;44:1561–71.CrossRefGoogle Scholar
  3. Appendini P, Hotchkiss JH. Review of antimicrobial food packaging. Innov Food Sci Emerg Technol. 2002;3:113–26.CrossRefGoogle Scholar
  4. Ashie I, Smith J, Simpson B. Spoilage and shelf-life extension of fresh fish and shellfish. Crit Rev Food Sci Nutr. 1996;36:87–121.CrossRefGoogle Scholar
  5. Aubourg S, Medina I. Quality differences assessment in canned sardine (Sardina pilchardus) by detection of fluorescent compounds. J Agric Food Chem. 1997;45:3617–21.CrossRefGoogle Scholar
  6. Aubourg S, Ugliano M. Effect of brine pre-treatment on lipid stability of frozen horse mackerel (Trachurus trachurus). Eur Food Res Technol. 2002;215:91–5.CrossRefGoogle Scholar
  7. Aubourg SP, Losada V, Gallardo JM, Miranda JM, Barros-Velázquez J. On-board quality preservation of megrim (Lepidorhombus whiffiagonis) by a novel ozonised-slurry ice system. Eur Food Res Technol. 2006;223:232–7.CrossRefGoogle Scholar
  8. Aubourg SP, Losada V, Prado M, Miranda JM, Barros-Velázquez J. Improvement of the commercial quality of chilled Norway lobster (Nephrops norvegicus) stored in slurry ice: Effects of a preliminary treatment with antimelanosic agent of enzymatic browning. Food Chem. 2007;103:74s1–8.CrossRefGoogle Scholar
  9. Aubourg S, Sotelo C, Gallardo J. Quality assessment of sardines during storage by measurement of fluorescent compounds. J Food Sci. 1997;62:295–9.CrossRefGoogle Scholar
  10. Bandarra N, Batista I, Nunes M, Empis J. Seasonal variation in the chemical composition of horse mackerel (Trachurus trachurus). Eur Food Res Technol. 2001;212:535–9.CrossRefGoogle Scholar
  11. Barnett HJ, Stone FE, Roberts GC, Hunter PJ, Nelson RW, Kwok J. A study in the use of a high concentration of CO2 in a modified atmosphere to preserve fresh salmon. Mar Fish Rev. 1982;44:7–11.Google Scholar
  12. Barros-Velázquez J, Gallardo JM, Calo P, Aubourg SP. Enhanced quality and safety during on-board chilled storage of fish species captured in the Grand Sole North Atlantic fishing bank. Food Chem. 2008;106:493–500.CrossRefGoogle Scholar
  13. Bennour M, El Marrakchi A, Bouchriti N, Hamama A, El Ouadaa M. Chemical and microbiological assessments of mackerel (Scomber scombrus) stored in ice. J Food Prot. 1991;54:784, 789–792.Google Scholar
  14. Brown W. Fish muscle as food. In: Bechtel P, editor. Muscle as food. Orlando: Academic; 1986. p. 459.Google Scholar
  15. Campos C, Losada V, Rodríguez O, Aubourg S, Barros-Velázquez J. Evaluation of an ozone-slurry ice combined refrigeration system for the storage of farmed turbot (Psetta maxima). Food Chem. 2006;97:223–30.CrossRefGoogle Scholar
  16. Campos C, Rodríguez Ó, Losada V, Aubourg S, Barros-Velázquez J. Effects of storage in ozonised slurry ice on the sensory and microbial quality of sardine (Sardina pilchardus). Int J Food Microbiol. 2005;103:121–30.CrossRefGoogle Scholar
  17. Chapman L. Making the grade. Ice slurries get top marks for quality products, Australian Fisheries; July 1990. pp. 16–9.Google Scholar
  18. Chinivasagam HN, Bremner HA, Wood AF, Nottingham SM. Volatile components associated with bacterial spoilage of tropical prawns. Int J Food Microbiol. 1998;42:45–55.CrossRefGoogle Scholar
  19. Choubert G, Baccaunaud M. Colour changes of fillets of rainbow trout (Oncorhynchus mykiss W.) fed astaxanthin or canthaxanthin during storage under controlled or modified atmosphere. LWT. 2006;39:1203–13.CrossRefGoogle Scholar
  20. Coma V. Bioactive packaging technologies for extended shelf life of meat-based products. Meat Sci. 2008;78:90–103.CrossRefGoogle Scholar
  21. Cortesi M, Santoro A, Murru N, Pepe T. Distribution and behavior of Listeria monocytogenes in three lots of naturally-contaminated vacuum-packed smoked salmon stored at 2 and 10°C. Int J Food Microbiol. 1997;37:209–14.CrossRefGoogle Scholar
  22. Damoglou A. A comparison of different methods of freshness assessment of herring. In: Connell J, editor. Advances in fish science and technology. Farnham: Fishing News Books; 1980. pp. 394–9.Google Scholar
  23. Datta S, Janes ME, Xue QG, La Peyre JF. Control of Listeria monocytogenes and Salmonella anatum on the surface of smoked salmon coated with calcium alginate coating containing oyster lysozyme and nisin. J Food Sci. 2008;73(2):M67–71.CrossRefGoogle Scholar
  24. Debevere J, Boskou G. Effect of modified atmosphere packaging on the TVB/TMA-producing microflora of cod fillets. Int J Food Microbiol. 1996;31:221–9.CrossRefGoogle Scholar
  25. Devlieghere F, Vermeiren L, Jacobs M, Debevere J. The effectiveness of hexamethylenetetramine-incorporated plastic for the active packaging of foods. Packag Technol Sci. 2000;13:117–21.CrossRefGoogle Scholar
  26. Devlieghere F, Debevere J, Van Impeb J. Concentration of carbon dioxide in the water-phase as a parameter to model the effect of a modified atmosphere on microorganisms. Int J Food Microbiol. 1998;43:105–13.CrossRefGoogle Scholar
  27. Dondero M, Egaña W, Tarky W, Cifuentes A, Torres A. Glucose oxidase/catalase improves preservation of shrimp (Heterocarpus reedi). J Food Sci. 1993;58:774–9.CrossRefGoogle Scholar
  28. El Marrakchi A, Bennour M, Bouchriti N, Hamama A, Tagafait H. Sensory, chemical and microbiological assessments of Moroccan sardines (Sardina pilchardus) stored on ice. J Food Prot. 1990;53:600–5.Google Scholar
  29. Erikson U, Beyer A, Sigholt T. Muscle high-energy phosphates and stress affect K-values during ice storage of Atlantic salmon (Salmo salar). J Food Sci. 1997;62:43–7.CrossRefGoogle Scholar
  30. Fagan JD, Gormley TR, Ui Mhuircheartaigh MM. Effect of modified atmosphere packaging with freeze-chilling on some quality parameters of raw whiting, mackerel and salmon portions. Innov Food Sci Emerg Technol. 2004;5:205–14.CrossRefGoogle Scholar
  31. FAO. Fishery statistics. Aquaculture production. In: Food and Agriculture Organization of the United Nations, Yearbook 2007, Vol. 100/2. Rome: Food and Agriculture Organization of the United Nations; 2007a. p. 23.Google Scholar
  32. FAO. Fishery statistics. Capture production. In: Food and Agriculture Organization of the United Nations, Yearbook 2007, Vol. 100/1. Rome: Food and Agriculture Organization of the United Nations; 2007b. p. 21.Google Scholar
  33. FAO. Commodities. In: Food and Agriculture Organization of the United Nations, Yearbook 2007, Vol. 101. Rome: Food and Agriculture Organization of the United Nations; 2007c. p. 11.Google Scholar
  34. Fernández-Salguero J, Mackie I. Comparative rates of spoilage of fillets and whole fish during storage of haddock (Melanogrammus aeglefinus) and herring (Clupea harengus) as determined by the formation of non-volatile and volatile amines. Int J Food Sci Technol. 1987;22:385–90.CrossRefGoogle Scholar
  35. Fey MS, Regenstein JM. Extending shelf-life of fresh wet red hake and salmon using CO2,-O2 modified atmosphere and potassium sorbate ice at 1°C. J Food Sci. 1982;47:1048–54.CrossRefGoogle Scholar
  36. Field CE, Pivarnik LF, Barnett SM, Rand Jr AG. Utilization of glucose oxidase for extending the shelf-life of fish. J Food Sci. 1986;51:66–70.CrossRefGoogle Scholar
  37. Gallardo J, Sotelo C, Pérez-Martín R. Determination of histamine by capillary zone electrophoresis using a low-pH phosphate buffer: application in the analysis of fish and marine products. Z Lebensm Unters Forsch. 1997;204:336–40.CrossRefGoogle Scholar
  38. Gennadios A, Hanna M, Kurth L. Application of edible coatings on meats, poultry and seafoods: a review. LWT Food Sci Technol. 1997;30:337–50.CrossRefGoogle Scholar
  39. Giatrakou V, Kykkidou S, Papavergou A, Kontominas MG, Savvaidis IN. Potential of oregano essential oil and MAP to extend the shelf life of fresh swordfish: a comparative study with ice storage. J Food Sci. 2008;73:167–73.CrossRefGoogle Scholar
  40. Gladis SP. Ice slurry thermal energy storage for cheese process cooling. American Society of Heating, Refrigeration and Air-Conditioning Engineers. ASHRAE Transactions 1999; 103, part 2Google Scholar
  41. Gomez-Estaca J, Montero P, Giménez B, Gómez-Guillén MC. Effect of functional edible films and high pressure processing on microbial growth and oxidative spoilage in cold-smoke sardine (Sardina pilchardus). Food Chem. 2007;105:511–20.CrossRefGoogle Scholar
  42. Graham J, Johnston WA, Nicholson FJ El hielo en las pesquerías, FAO Fisheries Technical Paper 331. 1993. http://www.fao.org.
  43. Harada. How to handle Albacore. Australian Fisheries; February 1991. pp. 28–30.Google Scholar
  44. Hartel RW. Solid-liquid equilibrium: crystallization in foods. In: Schwartzberg HG, Hartel RW, editors. Physical chemistry of foods. New York: Marcel Dekker; 1992. pp. 47–81.Google Scholar
  45. Heap R. Refrigeration of chilled foods. In: Dennis C, Stringer M, editors. Chilled foods. A comprehensive guide. Chichester: Ellis Horwood; 1992. pp. 59–76.Google Scholar
  46. Hovda MB, Sivertsvik M, Lunestad BT, Lorentzen G, Rosnes JT. Characterisation of the dominant bacterial population in modified atmosphere packaged farmed halibut (Hippoglossus hippoglossus) based on 16S rDNA-DGGE. Food Microbiol. 2007;24:362–71.CrossRefGoogle Scholar
  47. Huang CH, Weng YM. Inhibition of lipid oxidation in fish muscle by antioxidant incorporated polyethylene film. J Food Process Preserv. 1998;22:199–209.CrossRefGoogle Scholar
  48. Huidobro A, López-Caballero ME, Mendes R. Onboard processing of deepwater pink shrimp (Parapenaeus longirostris) with liquid ice: effect on quality. Eur Food Res Technol. 2002;214:469–75.CrossRefGoogle Scholar
  49. Huidobro A, Mendes R, Nunes ML. Slaughtering of gilthead seabream (Sparus aurata) in liquid ice: influence on fish quality. Eur Food Res Technol. 2001;213:267–72.CrossRefGoogle Scholar
  50. Huidobro A, Montero P, Tejada M, Colmenero F, Borderías J. Changes in protein function of sardines stored in ice. Z Lebensm Unters Forsch. 1990;190:195–8.CrossRefGoogle Scholar
  51. Hwang K, Regenstein J. Characteristics of mackerel mince lipid hydrolysis. J Food Sci. 1993;58:79–83.CrossRefGoogle Scholar
  52. Jeon YJ, Kamil JYVA, Shahidi F. Chitosan as an edible invisible film for quality preservation of herring and Atlantic cod. J Agric Food Chem. 2002;50:5167–78.CrossRefGoogle Scholar
  53. Jul M. Chilling and freezing fishery products: changes in view and usages. Int J Refrig. 1986;9:174–8.CrossRefGoogle Scholar
  54. Kerry JP, Grady MN, Hogan SA. Past, current and potential utilization of active and intelligent packaging systems for meat and muscle-based products. A review. Meat Sci. 2006;74:113–30.CrossRefGoogle Scholar
  55. Kolakowska A, Kwiatkowska L, Lachowicz K, Gajowiecki L, Bortnowska G. Effect of fishing season on frozen-storage quality of Baltic herring. In: Bligh E, editor. Seafood science and technology. Oxford: Canadian Institute of Fisheries Technology, Fishing News Books; 1992. pp. 269–77.Google Scholar
  56. Kraus L. Refrigerated sea water treatment of herring and mackerel for human consumption. In: Burt J, Hardy R, Whittle K, editors. Pelagic fish. The resource and its exploitation. Aberdeen: Fishing News Books; 1992. pp. 73–81.Google Scholar
  57. Kristinsson HG, Crynen S, Yagiz Y. Effect of a filtered wood smoke treatment compared to various gas treatments on aerobic bacteria in yellowfin tuna steaks. LWT Food Sci Technol. 2008;41:746–50.CrossRefGoogle Scholar
  58. Lannelongue M, Finne G, Hanna MO, Nickelson R, Vanderzant G. Storage characteristics of brown shrimp (Penaeus aztecus) stored in retail packages containing CO2-enriched atmospheres. J Food Sci. 1982;47:911–913,923.CrossRefGoogle Scholar
  59. Losada V, Barros-Velázquez J, Gallardo J, Aubourg S. Effect of advanced chilling methods on lipid damage during sardine (Sardina pilchardus) storage. Eur J Lipid Sci Technol. 2004a;106:844–50.CrossRefGoogle Scholar
  60. Losada V, Piñeiro C, Barros-Velázquez J, Aubourg S. Inhibition of chemical changes related to freshness loss during storage of horse mackerel (Trachurus trachurus) in slurry ice. Food Chem. 2005;93:619–25.CrossRefGoogle Scholar
  61. Losada V, Piñeiro C, Barros-Velázquez J, Aubourg S. Effect of slurry ice on chemical changes related to quality loss during European hake (Merluccius merluccius) chilled storage. Eur Food Res Technol. 2004b;219:27–31.CrossRefGoogle Scholar
  62. Losada V, Rodríguez O, Miranda JM, Barros-Velázquez J, Aubourg SP. Development of different damage pathways in Norway lobster (Nephrops norvegicus) stored under different chilling systems. J Sci Food Agric. 2006;86:1552–8.CrossRefGoogle Scholar
  63. Martinsdóttir E, Valdimarsdóttir P, Porkelsdóttir A, Olafsdóttir G, Tryggvadóttir SV. Shelf life of sea bass (Dicentrarchus labrax) in liquid and flake ice studied by quality index method (Q I M) electronic nose and texture. Proceedings of 32nd Annual WEFTA Meeting, Galway; 13–15 May 2002Google Scholar
  64. Masniyom P, Benjakul S, Visessanguan W. Shelf-life extension of refrigerated sea bass slices under modified atmosphere packaging. J Sci Food Agric. 2002;82:873–80.CrossRefGoogle Scholar
  65. Morzel M, Sohier D, Van de Vis H. Evaluation of slaughtering method for turbot with respect to animal welfare and flesh quality. J Sci Food Agric. 2002;82:19–28.CrossRefGoogle Scholar
  66. Múgica B, Barros-Velázquez J, Miranda JM, Aubourg SP. Evaluation of a slurry ice system for the commercialization of ray (Raja clavata): effects on spoilage mechanisms directly affecting quality loss and shelf life. LWT Food Sci Technol. 2008;41:974–81.CrossRefGoogle Scholar
  67. Neetoo H, Ye M, Chen H, Joerger RD, Hicks DT, Hoover DG. Use of nisin-coated plastic films to control Listeria monocytogenes on vacuum-packaged cold-smoked salmon. Int J Food Microbiol. 2008;122:8–15.CrossRefGoogle Scholar
  68. Nunes M, Batista I, Morão de Campos R. Physical, chemical and sensory analysis of sardine (Sardina pilchardus) stored in ice. J Sci Food Agric. 1992;59:37–43.CrossRefGoogle Scholar
  69. Olafsdóttir G, Martinsdóttir E, Oehlenschläger J, Dalgaard P, Jensen B, Undeland I, et al. Methods to evaluate fish freshness in research and industry. Trends Food Sci Technol. 1997;8:258–65.CrossRefGoogle Scholar
  70. Ouattara B, Sabato SF, Lacroix M. Combined effect of antimicrobial coating and gamma irradiation on shelf life extension of pre-cooked shrimp (Penaeus spp.). Int J Food Microbiol. 2001;68:1–9.CrossRefGoogle Scholar
  71. Özogul F, Özogul Y. Biogenic amine content and biogenic amine quality indices of sardines (Sardina pilchardus) stored in modified atmosphere packaging and vacuum packaging. Food Chem. 2006;99:574–8.CrossRefGoogle Scholar
  72. Özogul F, Polat A, Özogul Y. The effects of modified atmosphere packaging and vacuum packaging on chemical, sensory and microbiological changes of sardines (Sardina pilchardus). Food Chem. 2004;85:49–57.CrossRefGoogle Scholar
  73. Özogul F, Taylor KDA, Quantick P, Özogul Y. Chemical, microbiological and sensory evaluation of Atlantic herring (Clupea harengus) stored in ice, modified atmosphere and vacuum pack. Food Chem. 2000;71:267–73.CrossRefGoogle Scholar
  74. Özogul Y, Özogul F. Effects of slaughtering methods on sensory, chemical and microbiological quality of rainbow trout (Oncorhynchus mykiss) stored in ice and MAP. Eur Food Res Technol. 2004;219:211–6.Google Scholar
  75. Panchavarnam S, Basu S, Manisha K, Warrier SB, Venugopal V. Preparation and use of freshwater fish, rohu (Labeo rohita) protein dispersion in shelf-life extension of the fish steaks. LWT Food Sci Technol. 2003;36:433–9.CrossRefGoogle Scholar
  76. Pantazi D, Papavergou A, Pournis N, Kontominas MG, Savvaidis IN. Shelf-life of chilled fresh Mediterranean swordfish (Xiphias gladius) stored under various packaging conditions: microbiological, biochemical and sensory attributes. Food Microbiol. 2008;25:136–43.CrossRefGoogle Scholar
  77. Pearson A, Love J, Shorland F. Warmed-over flavor in meat, poultry and fish. Adv Food Res. 1977;23:2–61.Google Scholar
  78. Pérez-Villarreal B, Pozo R. Chemical composition and ice spoilage of albacore (Thunnus alalunga). J Food Sci. 1990;55:678–82.CrossRefGoogle Scholar
  79. Piñeiro C, Barros-Velázquez J, Aubourg SP. Effects of newer slurry ice systems on the quality of aquatic food products: a comparative review versus flake ice chilling methods. Trends Food Sci Technol. 2004;15:575–82.CrossRefGoogle Scholar
  80. Piñeiro C, Bautista R, Rodríguez O, Losada V, Barros-Velázquez J, Aubourg SP. Quality retention during the chilled distribution of farmed turbot (Psetta maxima): effect of a primary slurry ice treatment. Int J Food Sci Technol. 2005;40:817–24.CrossRefGoogle Scholar
  81. Price RJ, Melvin EF, Bell JW. Postmortem changes in chilled round, bled and dressed albacore. J Food Sci. 1991;56(2):318–21.CrossRefGoogle Scholar
  82. Quintavalla S, Vicini L. Antimicrobial food packaging in meat industry. Meat Sci. 2002;62:373–80.CrossRefGoogle Scholar
  83. Randell K, Hattula T, Ahvenainen R. Effect of packaging method on the quality of rainbow trout and Baltic herring fillets. LWT Food Sci Technol. 1997;30:56–61.CrossRefGoogle Scholar
  84. Rodríguez Ó, Losada V, Aubourg S, Barros-Velázquez J. Sensory, microbial and chemical effects of a slurry ice system on horse mackerel (Trachurus trachurus). J Sci Food Agric. 2005;85:235–42.CrossRefGoogle Scholar
  85. Rodríguez Ó, Barros-Velázquez J, Piñeiro C, Gallardo J, Aubourg S. Effects of storage in slurry ice on the microbial, chemical and sensory quality and on the shelf life of farmed turbot (Psetta maxima). Food Chem. 2006;95:270–8.CrossRefGoogle Scholar
  86. Rodríguez O, Losada V, Aubourg S, Barros-Velázquez J. Enhanced shelf-life of chilled European hake (Merluccius merluccius) stored in slurry ice as determined by sensory analysis and assessment of microbiological activity. Food Res Int. 2004;37:749–57.CrossRefGoogle Scholar
  87. Ruiz-Capillas C, Moral A. Chilled bulk storage of gutted hake (Merluccius merluccius L.) in CO2 and O2 enriched controlled atmospheres. Food Chem. 2001;74:317–25.CrossRefGoogle Scholar
  88. Rutherford TJ, Marshall DL, Andrews LS, Coggins PC, Schilling MW, Gerard P. Combined effect of packaging atmosphere and storage temperature on growth of Listeria monocytogenes on ready-to-eat shrimp. Food Microbiol. 2007;24:703–10.CrossRefGoogle Scholar
  89. Scherer R, Augusti P, Staffens C, Bochi V, Hecktheuer L, Lazzari R, et al. Effect of slaughter method on postmortem changes of grass carp (Ctenopharyngodon idella) stored in ice. J Food Sci. 2005;70:C348–52.CrossRefGoogle Scholar
  90. Simopoulos A. Nutritional aspects of fish. In: Luten J, Börrensem T, Oehlenschläger J, editors. Seafood from producer to consumer, integrated approach to quality. London: Elsevier Science; 1997. pp. 589–607.Google Scholar
  91. Sivertsvik M. “The optimized modified atmosphere for packaging of pre-rigor filleted farmed cod (Gadus morhua) is 63 ml/100 ml oxygen and 37 ml/100 ml carbon dioxide. LWT Food Sci Technol. 2007;40:430–8.CrossRefGoogle Scholar
  92. Sivertsvik M, Jeksrud WK, Rosnes JT. A review of modified atmosphere packaging of fish and fishery products – significance of microbial growth, activities and safety. Int J Food Sci Technol. 2002;37:107–27.CrossRefGoogle Scholar
  93. Sivertsvik M, Rosnes JT, Jeksrud WK. Solubility and absorption rate of carbon dioxide into non-respiring foods. Part 2: raw fish fillets. J Food Eng. 2004;63:451–8.CrossRefGoogle Scholar
  94. Smith J, Hardy R, McDonald I, Templeton J. The storage of herring (Clupea harengus) in ice, refrigerated sea water and at ambient temperature. Chemical and sensory assessment. J Sci Food Agric. 1980;31:375–85.CrossRefGoogle Scholar
  95. Tejada M, Huidobro A. Quality of farmed gilthead seabream (Sparus aurata) during ice storage related to the slaughter method and gutting. Eur Food Res Technol. 2002;215:1–7.CrossRefGoogle Scholar
  96. Toledo-Flores L, Zall R. Methods for extending the storage life of fresh tropical fish. In: Flick G, Martin R, editors. Advances in seafood biochemistry. Composition and quality. Lancaster: Technomic Publishing Company; 1992. pp. 233–43.Google Scholar
  97. Torres-Arreola W, Soto Valdez H, Peralta E, Cárdenas–Lopez JL, Ezquerra-Brauer JM. Effect of low density polyethylene film containing butylated hydroxytoluene on lipid oxidation and protein quality of Sierra fish (Scomberomorus sierra) muscle during frozen storage. J Agric Food Chem. 2007;55:6140–6.CrossRefGoogle Scholar
  98. Torrieri E, Cavella S, Villani F, Masi P. Influence of modified atmosphere packaging on the chilled shelf life of gutted farmed bass (Dicentrarchus labrax). J Food Eng. 2006;77:1078–86.CrossRefGoogle Scholar
  99. Undeland I, Lingnert H. Lipid oxidation in fillets of herring (Clupea harengus) during frozen storage. Influence of prefreezing storage. J Agric Food Chem. 1999;47:2075–81.CrossRefGoogle Scholar
  100. Undeland I, Hall G, Lingnert H. Lipid oxidation in fillets of herring (Clupea harengus) during ice storage. J Agric Food Chem. 1999;47:524–32.CrossRefGoogle Scholar
  101. Vásconez MB, Campos CA, Flores S, Alvarado de Dios J, Gerschenson L. Elaboración de recubrimientos comestibles en base a quitosano y estudio de su efecto antimicrobiano en filetes de salmón. Cienc Tecnol. 2007;16(3)77–9.Google Scholar
  102. Wang T, Sveinsdóttir K, Magnússon H, Martinsdóttir E. Combined application of modified atmosphere packaging and superchilled storage to extend the shelf life of fresh cod (Gadus morhua) loins. J Food Sci. 2008;73(1):S11–9.CrossRefGoogle Scholar
  103. Waterman JJ, Taylor DH. Superchilling, Torry Research Station Torry Advisory Note No. 32. FAO in partnership with Support Unit for International Fisheries and Aquatic Research, SIFAR; 2001.Google Scholar
  104. Whittle K, Hardy R, Hobbs G. Chilled fish and fishery products. In: Gormley T, editor. Chilled foods. The state of the art. New York: Elsevier; 1990. pp. 87–116.Google Scholar
  105. Yamada M, Fukusako S, Kawanami T. Performance analysis on the liquid-ice thermal storage system for optimum operation. Int J Refrig. 2002;25:267–77.CrossRefGoogle Scholar
  106. Ye M, Neetoo H, Chen H. Effectiveness of chitosan-coated plastic films incorporating antimicrobials in inhibition of Listeria monocytogenes on cold-smoked salmon. Int J Food Microbiol. 2008;127:235–40.CrossRefGoogle Scholar

Copyright information

© Springer Science+Business Media, LLC 2012

Authors and Affiliations

  • Carmen A. Campos
    • 1
  • María F. Gliemmo
    • 1
  • Santiago P. Aubourg
    • 2
  • Jorge Barros Velázquez
    • 3
    • 4
  1. 1.Departamento de Industrias, Facultad de Ciencias Exactas y NaturalesUniversidad de Buenos AiresBuenos AiresArgentina
  2. 2.Instituto de Investigaciones Marinas de Vigo (CSIC)Vigo, PontevedraSpain
  3. 3.Department of Analytical Chemistry, Nutrition and Food Science, LHICA, School of Veterinary SciencesUniversity of Santiago de CompostelaLugoSpain
  4. 4.Laboratory of Biotechnology, College of PharmacyUniversity of Santiago de CompostelaSantiagoSpain

Personalised recommendations