Changes in Volatile Composition of Cape Hake Fillets under Modified Atmosphere Packaging Systems during Cold Storage.

ABSTRACT: Fresh ready-to-cook fish fillets are susceptible to loss of freshness and accumulation of off-odour due to accelerated microbial spoilage. Suboptimal storage temperature and packaging conditions accelerate this process, limiting the economic potential. This study investigated the effects of modified atmosphere packaging (MAP) and storage temperature (0 °C and 4 °C) on the volatile compounds (VOCs) of Cape hake (Merluccius capensis) fish fillets as a predictor of shelf life and quality. Fresh Cape hake fillets were packaged under active modified atmosphere (40% CO₂ + 30% O₂ + 30% N₂) and passive modified atmosphere (0.039% CO₂ + 20.95% O₂ + 78% N₂) with or without an absorbent pad and stored at 0 °C and 4 °C for 12 d.

SUBMITTER: Opara UL 

PROVIDER: S-EPMC9103146 | biostudies-literature | 2022 Apr

REPOSITORIES: biostudies-literature