Effect of brining, modified atmosphere packaging, and superchilling on the shelf life of cod (Gadus morhua) loins

Hélène L. Lauzon, Hannes Magnússon*, Kolbrún Sveinsdóttir, María Gudjónsdóttir, Emilía Martinsdóttir

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

30 Citations (Scopus)

Abstract

The aim of these experiments was to evaluate the effect of brining, modified atmosphere packaging (MAP), and superchilling on the quality changes of cod loins asmeasured bymicrobial, sensory, and chemical analysis. Unbrined and brined (2.5 ± 1.0% NaCl) cod loins were kept in styrofoam boxes (air) and under modified atmosphere (MA, CO2/O2/N 2:50/5/45) at 0, -2, and -3.6 °C. Samples were examined over a 4-wk period. Total viable psychrotrophic counts and counts of H 2S-producing bacteria reached higher numbers in the air-packed brined fish at -2 and -3.6 °C than in comparable unbrined groups, being significantly different (P < 0.05) at the lower temperature. However, lower counts of these bacteria were obtained in the brined MAP fish than in comparable unbrined fish. Counts of Photobacterium phosphoreumincreasedmost rapidly in air- and MA-packed loins kept at 0 °C. Lower counts were found at superchilled temperatures. According to sensory analysis the shelf life of unbrined air-packed loins was about 11 d at 0 °C and 14 to 15 d at -2 °C. The shelf life of MA-packed unbrined loins was about 14 to 15 d at 0 °C but 21 d at -2 °C. Thus, synergism of combined superchilling (-2 °C) andMA led to a considerable shelf life increase for unbrined loins despite the fact that processing and packaging took place 4 to 5 d post-catch. The shelf life of air-packed brined loins at -2 °C was 12 to 15 d but only 13 d under MA. The same synergistic effect did therefore not apply to brined loins as with unbrined ones.

Original languageEnglish
Pages (from-to)M258-M267
JournalJournal of Food Science
Volume74
Issue number6
DOIs
Publication statusPublished - Aug 2009

Other keywords

  • Brining
  • Cod
  • MAP
  • Shelf life
  • Superchilling

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