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Evaluation of sensory and biochemical changes in freshwater catfish stored under vacuum and different modified atmospheres.

The present study was carried out to compare the influence of six different packaging atmospheres (air, vacuum and MAPs including 5% O2 + 40% CO2 + 55% N2, 5% O2 + 60% CO2 + 35% N2, 5% O2 + 80% CO2 + 15% N2 and 100% CO2) on the biochemical and sensory attributes of freshwater catfish fillets stored...

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Main Authors: Shariat, Maryam, Raftari, Mohammad, Abu Bakar, Fatimah
Format: Article
Language:English
English
Published: Royal Society of Chemistry 2013
Online Access:http://psasir.upm.edu.my/id/eprint/30432/1/Evaluation%20of%20sensory%20and%20biochemical%20changes%20in%20freshwater%20catfish%20stored%20under%20vacuum%20and%20different%20modified%20atmospheres.pdf
http://psasir.upm.edu.my/id/eprint/30432/
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spelling my.upm.eprints.304322016-02-03T03:43:42Z http://psasir.upm.edu.my/id/eprint/30432/ Evaluation of sensory and biochemical changes in freshwater catfish stored under vacuum and different modified atmospheres. Shariat, Maryam Raftari, Mohammad Abu Bakar, Fatimah The present study was carried out to compare the influence of six different packaging atmospheres (air, vacuum and MAPs including 5% O2 + 40% CO2 + 55% N2, 5% O2 + 60% CO2 + 35% N2, 5% O2 + 80% CO2 + 15% N2 and 100% CO2) on the biochemical and sensory attributes of freshwater catfish fillets stored at 4 °C. Fillets were monitored for biochemical parameters (pH, total volatile bases nitrogen (TVBN), lipid oxidation) and sensory attributes for 21 days. Proximate and fatty acid composition were also determined in fresh fillets. The sensory quality of all fillets was acceptable during the first 13 ± 1 days of storage in air, 16 ± 1 days of storage in vacuum and MAP1, 18 ± 1 days of storage in MAP2 and 20 ± 1 days of storage in MAP3. The overall sensory scores for fillets which were packed under 100% CO2 were higher than the acceptable limit at the end of storage. It was found that fillets consisted of 5.71 g lipid per 100 g which is susceptible to oxidation due to the high amount of unsaturated fatty acids (63.86%) versus saturated fatty acids (31.14%). Vacuum packed and 100% CO2 fillets showed the lowest TBARS values while air-stored samples showed the highest TBA values. TVBN increased negligibly during storage in all treatments and never exceeded the acceptability limit (35 mg N per 100 g). It can be concluded that 100% CO2 was the best evaluated atmosphere for storage of catfish fillets at 4 °C with superior biochemical and sensory attributes. Royal Society of Chemistry 2013 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/30432/1/Evaluation%20of%20sensory%20and%20biochemical%20changes%20in%20freshwater%20catfish%20stored%20under%20vacuum%20and%20different%20modified%20atmospheres.pdf Shariat, Maryam and Raftari, Mohammad and Abu Bakar, Fatimah (2013) Evaluation of sensory and biochemical changes in freshwater catfish stored under vacuum and different modified atmospheres. Analytical Methods, 5 (1). pp. 231-238. ISSN 1759-9660; ESSN: 1759-9679 10.1039/C2AY25604E English
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
English
description The present study was carried out to compare the influence of six different packaging atmospheres (air, vacuum and MAPs including 5% O2 + 40% CO2 + 55% N2, 5% O2 + 60% CO2 + 35% N2, 5% O2 + 80% CO2 + 15% N2 and 100% CO2) on the biochemical and sensory attributes of freshwater catfish fillets stored at 4 °C. Fillets were monitored for biochemical parameters (pH, total volatile bases nitrogen (TVBN), lipid oxidation) and sensory attributes for 21 days. Proximate and fatty acid composition were also determined in fresh fillets. The sensory quality of all fillets was acceptable during the first 13 ± 1 days of storage in air, 16 ± 1 days of storage in vacuum and MAP1, 18 ± 1 days of storage in MAP2 and 20 ± 1 days of storage in MAP3. The overall sensory scores for fillets which were packed under 100% CO2 were higher than the acceptable limit at the end of storage. It was found that fillets consisted of 5.71 g lipid per 100 g which is susceptible to oxidation due to the high amount of unsaturated fatty acids (63.86%) versus saturated fatty acids (31.14%). Vacuum packed and 100% CO2 fillets showed the lowest TBARS values while air-stored samples showed the highest TBA values. TVBN increased negligibly during storage in all treatments and never exceeded the acceptability limit (35 mg N per 100 g). It can be concluded that 100% CO2 was the best evaluated atmosphere for storage of catfish fillets at 4 °C with superior biochemical and sensory attributes.
format Article
author Shariat, Maryam
Raftari, Mohammad
Abu Bakar, Fatimah
spellingShingle Shariat, Maryam
Raftari, Mohammad
Abu Bakar, Fatimah
Evaluation of sensory and biochemical changes in freshwater catfish stored under vacuum and different modified atmospheres.
author_facet Shariat, Maryam
Raftari, Mohammad
Abu Bakar, Fatimah
author_sort Shariat, Maryam
title Evaluation of sensory and biochemical changes in freshwater catfish stored under vacuum and different modified atmospheres.
title_short Evaluation of sensory and biochemical changes in freshwater catfish stored under vacuum and different modified atmospheres.
title_full Evaluation of sensory and biochemical changes in freshwater catfish stored under vacuum and different modified atmospheres.
title_fullStr Evaluation of sensory and biochemical changes in freshwater catfish stored under vacuum and different modified atmospheres.
title_full_unstemmed Evaluation of sensory and biochemical changes in freshwater catfish stored under vacuum and different modified atmospheres.
title_sort evaluation of sensory and biochemical changes in freshwater catfish stored under vacuum and different modified atmospheres.
publisher Royal Society of Chemistry
publishDate 2013
url http://psasir.upm.edu.my/id/eprint/30432/1/Evaluation%20of%20sensory%20and%20biochemical%20changes%20in%20freshwater%20catfish%20stored%20under%20vacuum%20and%20different%20modified%20atmospheres.pdf
http://psasir.upm.edu.my/id/eprint/30432/
_version_ 1643830057257402368
score 13.211869

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