期刊
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
卷 56, 期 2, 页码 945-953出版社
WILEY
DOI: 10.1111/ijfs.14747
关键词
Argon; modified atmosphere packaging; nitrous oxide; oxidation; sardine
资金
- project 'PRIZEFISH - Piloting of eco-innovative fishery supply chains to market added-value Adriatic fish products' - Call 2014-2020 Interreg V-A Italy - Croatia CBC Programme - Priority Axis: Blue innovation [10043583]
This research investigates the effect of modified atmosphere packaging using unconventional gas mixtures on sardine fillets, with results showing that the removal of oxygen significantly inhibits oxidation and packaging containing argon can slightly improve lipid hydrolysis and sensory properties.
Modified atmosphere packaging (MAP) is an efficient method to increase shelf-life of fishery products by inhibiting bacterial growth and oxidative reactions. Beside the traditional gases used for MAP, novel gases such as argon (Ar) and nitrous oxide (N2O) were approved for food use in the European Union. The present research investigates the effect of MAP with unconventional gas mixtures, that previously positively affected microbial shelf-life, on colour, lipid oxidation and sensorial characteristics of sardine fillets during storage. Four atmosphere conditions were tested: Air (20.8% O-2/79.2% N-2), N-2(30% CO2/70% N-2), N2O (30% CO2/70% N2O) and Ar (30% CO2/70% Ar). Samples were stored for 12 days at 3 degrees C. Results showed that the removal of oxygen significantly inhibited the oxidation process; however, most of the investigated parameters related to fat oxidation did not show any improvement, except for a slight decrease in lipid hydrolysis and improvement in sensory properties in the packaging containing Ar.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据