Modified atmosphere packaging of flounder fillet: Modelling of package conditions and comparison of different flushing atmospheres for quality preservation

IF 0.7 4区 农林科学 Q4 FOOD SCIENCE & TECHNOLOGY
Eo Jin Park, Soo Yeon Jung, Su Chan Kim, Dong Sun Lee, D. An
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引用次数: 0

Abstract

Modified atmosphere packaging (MAP) flushed in high CO2 concentration with high gas barrier layer is often applied to preserve fish at chilled temperatures. Dissolution of CO2 in fish product results in changes from the original CO2 concentration and volume of packages. Maintenance of the desired CO2 concentration under appropriate package volume is required for realising effectiveness in fish preservation and handling through distribution channel. In the present work, mathematical model for estimating package gas compositional changes along with volume decrease was developed by incorporating CO2 dissolution dynamics into gas mass balance equation, and it was then validated by 200 g flounder packages flushed with atmospheres of 30 or 60% CO2 and stored at 5°C. Then, the effect of different modified atmospheres (MAs) on preservation of the flounder fillets was examined for 100 g flounder packages stored at 10°C for 5 d. Package flushed with MA of CO2 60%/O2 30%/N2 10% was the best for preserving flounder fillet preservation, in terms of total aerobic bacteria inhibition and low volatile basic nitrogen content as major quality indexes.
比目鱼片的气调包装:包装条件建模和比较不同冲洗气氛的保质效果
带有高阻气层的高浓度二氧化碳气调包装(MAP)通常用于在冷藏温度下保存鱼类。二氧化碳在鱼产品中的溶解会导致包装中的二氧化碳浓度和体积发生变化。要在适当的包装体积下保持所需的二氧化碳浓度,才能实现鱼类保存的有效性,并通过分销渠道进行处理。在本研究中,通过将二氧化碳溶解动力学纳入气体质量平衡方程,建立了估算包装气体成分随体积减小而变化的数学模型,并通过 200 克比目鱼包装在 30% 或 60% 二氧化碳气氛中冲洗并在 5°C 下储存进行了验证。从抑制需氧菌总数和低挥发性碱基氮含量这两项主要质量指标来看,冲入 CO2 60%/O2 30%/N2 10% 的改良气氛对保存比目鱼片的效果最好。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
international food research journal
international food research journal Agricultural and Biological Sciences-Food Science
CiteScore
1.40
自引率
0.00%
发文量
75
期刊介绍: The International Food Research Journal (IFRJ) publishes papers in English, six (6) issues a year with the coverage of: Food Science and Technology Nutrition and Dietetics Agriculture, multidisciplinary Chemistry, multidisciplinary The scope of the Journal includes: Food Science, Food Technology and Food Biotechnology Product Development and Sensory Evaluation Food Habits, Nutrition, and Health Food Safety and Quality Food Chemistry, Food Microbiology, Food Analysis and Testing Food Engineering Food Packaging Food Waste Management Food Entrepreneur Food Regulatory Post-Harvest Food Management Food Supply Chain Management Halal Food and Management
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