caa a22 4500 463157656 CHVBK 20180406164739.0 cr unu---uuuuu 170326e20070301xx s 000 0 eng 10.1007/s00217-006-0316-y doi (NATIONALLICENCE)springer-10.1007/s00217-006-0316-y Effect of modified atmosphere packaging and vacuum packaging on the shelf-life of refrigerated chub mackerel ( Scomber japonicus ): biochemical and sensory attributes [Elektronische Daten] [Antonios Goulas, Michael Kontominas] The effect of modified atmosphere packaging (MAP 1: 70% CO2/30% N2 and MAP 2: 50% CO2/30% N2/20% O2) and vacuum packaging (VP), on the shelf-life of chub mackerel (Scomber japonicus) fillets stored under refrigeration was studied. Quality assessment was based on sensory analysis and biochemical indices determination. Increase in total volatile basic nitrogen (TVBN) and trimethylamine nitrogen (TMAN) followed the order: MAP 1 < MAP 2 < VP < air (control samples). The presence of oxygen into the fish package (air or MAP) resulted in an increase in the 2-thiobarbituric acid (TBA) values in comparison with samples packaged in the absence of oxygen. The most effective MAP used was MAP 1 which contributed to a considerably slower rate of fish spoilage. Based primarily on odour scores it was observed that raw chub mackerel fillets stored in the presence of air remained acceptable up to ca. 11 days, VP and MAP 2 samples up to ca. 15-16 days, while MAP 1 samples up to ca. 20-21 days of storage. On the other hand, flesh texture and flesh colour of all packaged samples received scores above or equal than the acceptability limit up to ca. 13-14 days of storage. Springer-Verlag, 2006 Modified atmosphere packaging (MAP) nationallicence Vacuum packaging (VP) nationallicence Shelf-life nationallicence Chub mackerel ( Scomber japonicus ) nationallicence Biochemical analysis nationallicence Sensory assessment nationallicence Goulas Antonios Laboratory of Food Chemistry and Technology, Department of Chemistry, University of Ioannina, 45110, Ioannina, Greece aut Kontominas Michael Laboratory of Food Chemistry and Technology, Department of Chemistry, University of Ioannina, 45110, Ioannina, Greece aut European Food Research and Technology Springer-Verlag 224/5(2007-03-01), 545-553 1438-2377 224:5<545 2007 224 217 https://doi.org/10.1007/s00217-006-0316-y text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0316-y text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Goulas Antonios Laboratory of Food Chemistry and Technology, Department of Chemistry, University of Ioannina, 45110, Ioannina, Greece aut NATIONALLICENCE 700 1- Kontominas Michael Laboratory of Food Chemistry and Technology, Department of Chemistry, University of Ioannina, 45110, Ioannina, Greece aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 224/5(2007-03-01), 545-553 1438-2377 224:5<545 2007 224 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer