Effects of novel modified atmosphere packaging on lipid quality and stability of sardine (Sardina pilchardus) fillets. (8th September 2020)

• Record Type: Journal Article
• Authors: de Aguiar Saldanha Pinheiro, Ana Cristina; Tappi, Silvia; Patrignani, Francesca; Lanciotti, Rosalba; Romani, Santina; Rocculi, Pietro
• Is Part Of: International journal of food science & technology. Volume 56:Number 2(2021)
• Page Start: 945
• Page End: 953
• Publication Date: 2020-09-08
• Subjects: Argon -- modified atmosphere packaging -- nitrous oxide -- oxidation -- sardine; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.14747
• Languages: English
• ISSNs: 0950-5423

Abstract

Summary: Modified atmosphere packaging (MAP) is an efficient method to increase shelf‐life of fishery products by inhibiting bacterial growth and oxidative reactions. Beside the traditional gases used for MAP, novel gases such as argon (Ar) and nitrous oxide (N2 O) were approved for food use in the European Union. The present research investigates the effect of MAP with unconventional gas mixtures, that previously positively affected microbial shelf‐life, on colour, lipid oxidation and sensorial characteristics of sardine fillets during storage. Four atmosphere conditions were tested: Air (20.8% O2 /79.2% N2 ), N2 (30% CO2 /70% N2 ), N2 O (30% CO2 /70% N2 O) and Ar (30% CO2 /70% Ar). Samples were stored for 12 days at 3 °C. Results showed that the removal of oxygen significantly inhibited the oxidation process; however, most of the investigated parameters related to fat oxidation did not show any improvement, except for a slight decrease in lipid hydrolysis and improvement in sensory properties in the packaging containing Ar. Abstract : The use of unconventional gas mixtures for MAP of sardine fillets was investigated. Despite a significant increase in the microbiological shelf‐life obtained using argon, only a slight improvement was observed for fat oxidation indexes.