Influence of high CO2 modified atmosphere packaging on some quality characteristics of fresh farmed pufferfish (Takifugu obscurus) during refrigerated storage

Peiyun Li, Shiyuan Fang, Jingbang Wang, Jun Mei and Jing Xie
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Peiyun Li: Laboratory of Quality and Safety Risk Assessment for Aquatic Product on Storage and Preservation, Ministry of Agriculture of the People's Republic of China, Shanghai, P.R. China
Shiyuan Fang: Laboratory of Quality and Safety Risk Assessment for Aquatic Product on Storage and Preservation, Ministry of Agriculture of the People's Republic of China, Shanghai, P.R. China
Jingbang Wang: Laboratory of Quality and Safety Risk Assessment for Aquatic Product on Storage and Preservation, Ministry of Agriculture of the People's Republic of China, Shanghai, P.R. China
Jun Mei: Laboratory of Quality and Safety Risk Assessment for Aquatic Product on Storage and Preservation, Ministry of Agriculture of the People's Republic of China, Shanghai, P.R. China
Jing Xie: Laboratory of Quality and Safety Risk Assessment for Aquatic Product on Storage and Preservation, Ministry of Agriculture of the People's Republic of China, Shanghai, P.R. China

Czech Journal of Food Sciences, 2020, vol. 38, issue 2, 123-130

Abstract: The effect of modified atmosphere packaging (MAP) in combination with cold storage on physicochemical and microbiological changes of farmed pufferfish was studied during 14 days of storage. Results showed that samples with MAP3 (gas composition of 60% CO2, 5% O2, 35% N2) treatment had the significantly lower total volatile basic nitrogen, K value, and total viable counts. The water holding capacity, low field NMR analysis and MRI indicated that MAP3 was more effective in maintaining the water content and water migration. Analyses of free amino acids (FAAs) also indicated that MAP3 treatment had a positive effect on preventing the degradation of proteins and retained better flavour quality.

Keywords: farmed pufferfish; high CO2 MAP systems; shelf life; quality (search for similar items in EconPapers)
Date: 2020
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:38:y:2020:i:2:id:188-2019-cjfs

DOI: 10.17221/188/2019-CJFS

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Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

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