We investigated the effects of natural antioxidants and modified atmosphere packaging (MAP) on thequality and shelf-life of Coryphaena hippurus (common dolphinfish) fillets. Fillets of the control group(CO) were simply placed on trays and not sealed. Fillets of the second group (MAP) were preserved inmodified atmosphere (45% CO2, 50% N2, 5% O2), and fillets of the third group (MAP-AOX) were preservedby combining natural antioxidants from halophytes with modified atmosphere. All samples were storedin a refrigerator at 1 ± 0.5 C for 18 days. Analyses were conducted at T0 and after 3, 6, 12, 15 and 18days of storage. According to sensory tests and colour analyses, the fillets in the MAP and MAP-AOXgroups maintained the best appearance. In the CO group, we observed a significant decrease ofomega-3 polyunsaturated fatty acids (FAs) (P < 0.05), which indicates the oxidation of these FAs. FAs inthe MAP and MAP-AOX groups were protected against oxidation. Further, lower peroxide value (PV) andmalondialdehyde (MDA) content were observed in the MAP and MAP-AOX groups compared to the COgroup. The sensory properties of the fillets were correlated with changes in FA content, PV and MDAcontent.
|Numero di pagine||7|
|Rivista||LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE|
|Stato di pubblicazione||Published - 2015|
All Science Journal Classification (ASJC) codes
- Food Science