MICROBIOLOGICAL, CHEMICAL AND SENSORY ASSESSMENT OF AREOLATED GROUPER (Epinephelus areolatus) FILLETS STORED UNDER MODIFIED | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 5, Volume 30, Issue 2, February 2005, Page 991-1000 PDF (146.84 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2005.237236 | ||||
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| Authors | ||||
| A. A. Zeitoun1; A. A. AlShathrí2 | ||||
| 1Food Science Dept.., Faculty of Agriculture, Saba Bacha, Alexandria University, Egypt. | ||||
| 2Food Science and Technology Dept., College of Agricultural and food Sciences, King Faisal University, Kingdom of Saudi Arabia. | ||||
| Abstract | ||||
| Fresh fish fillets (Epinephelus areola tus) of economical importance were packed in different modified atmospheres; 80% CO2 + 20% N2: 80% CC2 + 10% 02+ 10% N2 and 60% CO2 + 20% 02+ 20% N2. Control samples were packed ¡n air. To determine the microbiological, chemical and sensory qualities of fish fillets during storage in different atmospheres at 5°C. Results revealed that total viable count; Enterobactenaceae; lactic acid bacteria and H2S-producing bacteria were inhibited by modified atmospheres as compared with the fillets packed in air (control).The differences were significant (P<0.05).The highest inhibition were observed with packaging fish fillets in 80% CO2 + 20% N2 and 80% CO2 + 10% 02+ 10% N2 . No significant differences were observed between samples packed ¡n 80% CO2 + 10% 02+ l0% N2 and samples packed ¡n 80% CO2 + 20% N2 with respect to microbiological quality. There was significant difference (P<0.05) in pH values between samples packed in modified atmospheres and samples packed in air (control). This mainly due to the production of carbonic acid by the dissolved C02 in the aqueous phase of the fish fillets. Total volatile bases nitrogen (TVB-N) values were also significantly (P<0.05) decreased by packaging fish fillets in modified atmospheres after 3 and 6 days of storage at 5°C as compared with the samples packed in air (control). The sensory evaluation of fish fillets revealed that colour of fish fillets was improved by packaging in 80°/o 002 + 10% 02+ 10% N2 and 60% CO2 + 20% 02+ 20% N2. In contrast the colour of samples packed in 80% CO2 + 20% N2 was evaluated as poor after 3 days of storage. However the, colour of samples packed in air were still acceptable after 6 days of storage. The 80% CO2 + 10% 02+ 10% N2 gas mixture was the most effective for the colour stability of the fish fillets. The changes ¡ri odour followed closely the changes in bacterial counts. Microbiological and chemical changes supported the sensory results. Fish fillets packed in 60% CO2 + 20% 02+ 20% N2; 80% CO2 + 20% N2 and 80% CO2 + 10% 02 10% N2 have a shelf life at 5°C of 10, 12 and 12 days respectively. This signifies a prolongation of shelf life at 5°C of 4, 6 and 6 days respectively, as compared with samples packed in air (control). The best results were obtained by packaging fish fillets in 80% 002 + 10% 02+ 10°h N2.Packaging Areolated grouper (Epinephelus areoiatts) fillets in 80% CO2 + 10% 02+ 10% N2 will improve the microbiological, chemical and sensory quality and prolong shelf life of the fish during storage at 5°C. | ||||
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