THE EFFECT OF VACUUM AND MODIFIED ATMOSPHERE PACKAGING ON GROWTH OF LISTERIA IN RAINBOW TROUT (ONCORHYNCHUS MYKISS) FILLETS

Journal of Muscle Foods Pub Date : 2009-09-25 DOI:10.1111/j.1745-4573.2009.00161.x

MEHTAP YILMAZ, ZIYA GOKALP CEYLAN, MAHMUT KOCAMAN, MUKERREM KAYA, HATICE YILMAZ

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引用次数: 22

Abstract

ABSTRACT

Rainbow trout (Oncorhynchus mykiss) fillets stored at 4 ± 1C were analyzed with respect to properties of microbiological (Listeria monocytogenes, total aerobic mesophilic count, psychrotrophic bacteria and Enterobacteriaceae) and chemical (pH, total volatile bases nitrogen) under air (control), vacuum and modified atmosphere packaging (MAP) with various gas mixture (50% CO₂ : 50% N₂, 80% O₂ : 20% CO₂ and 2.5% O₂ : 7.5% N₂ : 90% CO₂). The minimum L. monocytogenes counts were determined in the samples packaged with MAP, and no significant differences were found among them. It was determined that the effect of different atmosphere conditions and storage time on total aerobic bacteria count, psychrotrophic bacteria count and Enterobacteriaceae count were significantly different (P < 0.01). The maximum total volatile bases nitrogen value was determined from the control group. The effects of atmosphere condition on pH values were significant (P < 0.05).

PRACTICAL APPLICATIONS

Fresh fish are highly susceptible to spoilage due to postmortem microbial growth and biochemical reactions under refrigerated storage conditions. Therefore, the fish-processing industry has been motivated to investigate methods for maintaining products freshness. Modified atmosphere packaging (MAP) has become a useful preservation technique for prolonging the shelf time of perishable products. MAP is capable of inhibiting aerobic and anaerobic microbial growth and can be explained by the growth profiles of aerobes and anaerobes. Despite the advantages of modified atmosphere packaging, caution should be taken since improper handling and or extended storage might pose a public health hazard due to survival microorganisms, such as Listeria monocytogenes. Considering this fact, the establishment of the gas mixtures related to the target product is very important. Thus, the present study was undertaken to determine the effects of air (control), vacuum and MAP with various gas mixtures on microbiological and chemical changes of rainbow trout (Oncorhynchus mykiss) fillets during storage at 4 ± 1C.

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真空和气调包装对虹鳟鱼片中李斯特菌生长的影响

摘要:对4±1C保存的虹鳟鱼鱼片在空气(对照)、真空和改良气氛包装(MAP)下(50% CO2: 50% N2、80% O2: 20% CO2和2.5% O2: 7.5% N2: 90% CO2)的微生物特性(单核细胞增李斯特菌、嗜氧中温菌总数、嗜冷菌和肠杆菌科)和化学特性(pH、总挥发性碱基氮)进行了分析。MAP包装样品中单核细胞增生L.菌的最小计数无显著差异。结果表明，不同气氛条件和贮藏时间对好氧细菌总数、心营养细菌总数和肠杆菌科细菌总数的影响差异有统计学意义(P < 0.01)。从对照组中测定最大总挥发性碱氮值。大气条件对pH值的影响显著(P < 0.05)。鲜鱼在冷藏条件下，由于死后微生物的生长和生化反应，极易变质。因此，鱼类加工业一直致力于研究保持产品新鲜度的方法。气调包装(MAP)已成为一种有效延长易腐产品货架时间的保鲜技术。MAP能够抑制好氧和厌氧微生物的生长，这可以用好氧和厌氧微生物的生长曲线来解释。尽管改良空气包装有优点，但应谨慎处理，因为处理不当和/或长时间储存可能由于存活的微生物(如单核细胞增生李斯特菌)而对公众健康构成危害。考虑到这一事实，建立与目标产品相关的气体混合物是非常重要的。因此，本研究旨在确定空气(对照)、真空和MAP(不同气体混合物)对虹鳟鱼鱼片在4±1C贮藏过程中微生物学和化学变化的影响。

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Journal of Muscle Foods 工程技术-食品科技

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