文章基本信息

标题：Effect of modified atmosphere packaging on the shelf life of chilled Ccommon carp ( Cyprinus carpio ) steaks: chemical and sensory attributes
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作者：Jelena Babić Milijašević ; Milan Milijašević ; Danijela Vranić 等
期刊名称：Czech Journal of Food Sciences
印刷版ISSN：1212-1800
电子版ISSN：1805-9317
出版年度：2018
卷号：36
期号：3
页码：221-226
DOI：10.17221/195/2017-CJFS
出版社：Czech Academy of Agricultural Sciences
摘要：The effect of modified atmosphere packaging (MAP 1 – 80% O₂ + 20% CO₂ and MAP 2 – 90% CO₂ + 10% N₂) on selected chemical and sensory parameters of common carp steaks stored at 3 ± 0.5°C, and determination of the shelf life of the products was studied in this research. Samples were analysed on day 1, 3, 5, 7, 9, 11, 13, 15, and 17. An increase in TVB-N values in carp steaks followed the order: MAP 2 < control < MAP 1. From day 9 of storage FFA concentrations were higher ( P < 0.01) in MAP 2 samples compared to control and MAP 1 samples. The presence of oxygen (MAP 1 and control) resulted in an increase in TBA values in comparison with samples packaged in the absence of oxygen. According to sensory evaluation, it was concluded that carp steaks packaged in modified atmosphere with 80% O₂ + 20% CO₂ remained acceptable up to 15 days of storage, whereas samples packaged under 90% CO₂ + 10% N₂ as well as samples kept on flaked ice remained unchanged until the end of the experiment.
关键词：FFA; freshness; freshwater fish; sensory assessment; TBA; TVB-N