QUALITY OF COD (GADUS MORHUA) FILLETS PACKED IN ICE AND MODIFIED ATMOSPHERES

Khairul  Azam; Claudia Ruiz- Capillas; William  Horner

doi:10.53808/KUS.1999.1.2.225-234-Ls

Authors

Khairul Azam Fisheries and Marine Resource Technology Discipline, Khulna University, Khulna 9208, Bangladesh
Claudia Ruiz- Capillas Institute of Food Health Quality, The University of Hull, Cottingham Road, Hull, HU6 7RX, U.K.
William Horner Institute of Food Health Quality, The University of Hull, Cottingham Road, Hull, HU6 7RX, U.K.

DOI:

https://doi.org/10.53808/KUS.1999.1.2.225-234-Ls

Keywords:

MAP; Quality; Shelf life; Iced storage; Cod fillets

Abstract

The quality attributes of filleted cod (Gadus morhua) supplied by the industry in packages containing normal atmosphere, modified atmosphere (MAP) and in ice were compared. Fillets were stored at refrigerated temperature (0-4°C) for 15 days and sensory, biochemical and microbiological parameters were evaluated. It was clearly observed that cod fillets placed in ice were of better quality and had shelf life ranging between 11-15 days. Contrary to this result, cod fillets in MAP and normal atmosphere packages indicated poor quality and had shelf life lying between 3-7 days respectively.

Downloads

Download data is not yet available.

References

Boskou, G. and Debevere, J., 1997. Reduction of trimethylamine oxide by Shewanella spp. under modified atmospheres in vitro. Food Technology, 14: 543-553.

Botta, J.R., 1970. Sensory evaluation: freshness quality grading. In: Evaluation of Seafood Freshness Quality. VCH Publisher Inc., 88 pp.

Church, N., 1998. MAP fish and crustaceans-sensory enhancement. Food Science and Technology Today, 12: 73-83.

Dalgaard, P., Munoz, L.G. and Mejlholm, O., 1998. Specific inhibition of Photobacterium phosphoreum extends the shelf life of modified-atmosphere packed cod fillets. Journal of Food Protection, 61: 1191-1194.

Davies, A.R., 1997. MAP of fish and fish products. In: G.M. Hall (ed.), Fish processing Technology. Black Academic and Professional, London. pp. 200-220.

Debevere, J. and Boskou, G., 1996. Effect of modified atmosphere packaging on the TVB/TMA-producing microflora of cod fillets. International Journal of Food Microbiology, 31: 221-229.

Farber, J.M., 1991. Microbiological aspects of modified atmosphere packaging technology-a review. Journal of Food Protection, 54: 58-70.

Gibson, D.M. and Davis, H.K., 1995. Fish and shellfish products in sous vide and modified atmosphere packs. In: J.M. Farber, and K.L. Dodds (eds.), Principles of Modified Atmosphere and Sous Vide Product Packaging. Pennsylvania Technomic Publishing Co. Ltd., pp.153-174.

Haard, N.F., 1992. Technological aspects of extending prime quality of seafood: a review. Journal of Aquatic Food Product Technology, 1: 9-27.

Huss, H.H., 1995. Quality and quality changes in fresh fish. FAO Fisheries Technical Paper No. 348, FAO, Rome.

Killefer, D.H., 1930. Carbon dioxide preservation of fish. Industrial Engineering Chemistry, 22: 140-143.

Kimber, A., 1984. Update on gas flush pack. Food Manufacturer, 59: 22-25.

Reddy, N.R., Armstrong, D.J., Rhodehamel, E.J. and Kauter, D.A., 1982. Shelf-life extension and safety concerns about fresh fishery products packaged under modified atmospheres: a review. Journal of Food Safety, 5: 285-300.

Sadok, S., Uglow, R. and Haswell, S.J., 1995. Determination of trimethylamine in fish by flow injection analysis. Analytica Chemistry Acta, 321: 69-74.

Stammen, K., Gerdes, D. and Caporaso, F., 1990. Modified atmosphere packaging of seafood. Critical Review of Food Science and Nutrition, 29: 301-316.