期刊
FOODS
卷 11, 期 15, 页码 -出版社
MDPI
DOI: 10.3390/foods11152245
关键词
modified atmosphere packaging; active packaging; CO2 emitters; Time Temperature Integrators; intelligent packaging; fish fillet; shelf-life modeling; volatiles production; freshness
资金
- European Union, European Maritime and Fisheries Fund [MIS 5033036]
This study investigated the effect of active modified atmosphere packaging on the quality and shelf-life of gilthead seabream fillets during chill storage. The results showed that the samples with CO2 emitters had slower microbial growth and longer lag phases, leading to extended shelf-life. The use of CO2 emitters also improved the chemical freshness and volatile compounds. The selection of appropriate enzymatic Time Temperature Integrators (TTIs) for shelf-life monitoring was also discussed.
The study investigated the effect of active modified atmosphere packaging (20% CO2-60% N-2-20% O-2) with CO2 emitters (MAP-PAD) and conventional MAP (MAP) on the quality and shelf-life of gilthead seabream fillets during chill storage, while the most appropriate enzymatic Time Temperature Integrators (TTI) were selected for monitoring their shelf-life at isothermal and variable temperature storage conditions (T-eff = 4.8 degrees C). The concentration of CO2 and O-2 in the headspace of the package, volatile compounds and of the microbial population were monitored during storage. The kinetic parameters for bacterial growth were estimated at 0-10 degrees C using the Baranyi growth model. The MAP-PAD samples presented significantly lower microbial growth rates and longer lag phases compared to the MAP samples, leading to significant shelf-life extension: 2 days of extension at 2.5 degrees C and 5 degrees C, while 50% extension at variable conditions (T-eff = 4.8 degrees C). CO2 emitters in the package improved the chemical freshness (K-values) and volatile compounds (characterizing freshness). The responses of different enzymatic TTI were modeled as the function of enzyme concentration, temperature and storage time. The activation energy (E-a) ranged from 97 to 148 kJ mol(-1), allowing the selection of appropriate TTIs for the shelf-life monitoring of each fish product: LP-150U for the MAP and M-25U for the MAP-PAD samples. The validation experiment at T-eff = 4.8 degrees C confirmed the applicability of Arrhenius-type models, as well as the use of TTIs as effective chill chain management tools during distribution and storage.
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