Publisert 2016

Les på engelsk

Publikasjonsdetaljer

Tidsskrift : Food Packaging and Shelf Life , vol. 9 , p. 29–37 , 2016

Utgiver : Elsevier

Internasjonale standardnummer :
Trykt : 2214-2894
Elektronisk : 2214-2894

Publikasjonstype : Vitenskapelig artikkel

Bidragsytere : Hansen, Anlaug Ådland; Moen, Birgitte; Rødbotten, Marit; Berget, Ingunn; Pettersen, Marit Kvalvåg

Har du spørsmål om noe vedrørende publikasjonen, kan du kontakte Nofimas bibliotekleder.

Kjetil Aune
Bibliotekleder
kjetil.aune@nofima.no

Sammendrag

Bacterial growth, microbiota and sensory quality of cod loins (farmed Atlantic cod, Gadus morhua) was studied during 15 days of storage (2 °C), packaged in vacuum or in modified atmosphere package (MAP, 60% CO2/40% N2, g/p ratio 1.6/1), with a CO2 emitter pad or a liquid absorbent pad. The objective was to investigate how packaging with CO2 emitter can prolong shelf life in vacuum, and in low headspace MAP. Sensory analysis showed that the initial freshness was better preserved by adding a CO2 emitter in both vacuum and MAP. The MAP had equal antibacterial effect compared to vacuum added CO2 emitter. 16S rDNA sequencing showed that CO2 emitter did not alter the dominant bacterial composition and that Photobacterium sp. dominated all packaging methods. Vacuum packaged samples past shelf life after 7 days of storage, vacuum added a CO2 emitter and MAP after 9 days, and MAP added a CO2 emitter after 13 days.

Kontaktpersoner: