The Use of Chloride, Citric and Ascorbic Acid Dip and Packaged Film to Extend the Shelf Life of Pejerrey (Odonthested bonaerensis) during Storage at Different Temperatures

The objective of this study was to analyze the effect of chloride, citric and ascorbic acid dip treatments in conjunction with two types of packaging films (with high and low gas permeability) on microbial growth in samples of pejerrey fillets (Odonthestes bonaerensis) at three storage temperatures...

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Autores principales: Copes, Julio Alberto, Pellicer, Karina Edith, Bigeon, Giselda Isabel, Giannuzzi, Leda
Formato: Articulo
Lenguaje:Inglés
Publicado: 2014
Materias:
Biología
Mathematical Modeling
Preservatives
Vacuum-Packaging
Fish Spoilage
Storage Life
Chill and Superchilling Storage
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/81302
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-81302
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Biología
Mathematical Modeling
Preservatives
Vacuum-Packaging
Fish Spoilage
Storage Life
Chill and Superchilling Storage
spellingShingle Biología
Mathematical Modeling
Preservatives
Vacuum-Packaging
Fish Spoilage
Storage Life
Chill and Superchilling Storage
Copes, Julio Alberto
Pellicer, Karina Edith
Bigeon, Giselda Isabel
Giannuzzi, Leda
The Use of Chloride, Citric and Ascorbic Acid Dip and Packaged Film to Extend the Shelf Life of Pejerrey (Odonthested bonaerensis) during Storage at Different Temperatures
topic_facet Biología
Mathematical Modeling
Preservatives
Vacuum-Packaging
Fish Spoilage
Storage Life
Chill and Superchilling Storage
description The objective of this study was to analyze the effect of chloride, citric and ascorbic acid dip treatments in conjunction with two types of packaging films (with high and low gas permeability) on microbial growth in samples of pejerrey fillets (Odonthestes bonaerensis) at three storage temperatures (4˚C, 0˚C and −1.5˚C). Colour, pH, texture modification and chemical changes were also studied. Psychrotrophic microorganisms, sp. were modelled by the Gompertz’ equation. Lag phase duration, specific growth rate and maximum population density were calculated. The activation energy (Eμ) was calculated reaching values of 147 and 177 kJ/mol when the low permeability packaging films were employed. We used psychrotrophic microorganisms, sp., as a predictor of the shelf life of product. The application of treatment with chloride, citric and ascorbic acids, extended 1 - 2 days the storage life of the product (time to reach 106 CFU/g) when the packaging material used was polyethylene. The use of chloride, citric and ascorbic acids and vacuum packaging produced shelf life values of 7.7, >25 and >25 days at 4˚C, 0˚C and −1.5˚C respectively. The products had very good organoleptic characteristics, maintained their colour and texture appropriate, and absence of pathogenic microorganisms. These values indicated that the growth models were acceptable for expressing the growth of microorganisms on pejerrey fillets, which can be applied to ensure the safety of fish and to establish standards for avoiding microbial contamination.
format Articulo
Articulo
author Copes, Julio Alberto
Pellicer, Karina Edith
Bigeon, Giselda Isabel
Giannuzzi, Leda
author_facet Copes, Julio Alberto
Pellicer, Karina Edith
Bigeon, Giselda Isabel
Giannuzzi, Leda
author_sort Copes, Julio Alberto
title The Use of Chloride, Citric and Ascorbic Acid Dip and Packaged Film to Extend the Shelf Life of Pejerrey (Odonthested bonaerensis) during Storage at Different Temperatures
title_short The Use of Chloride, Citric and Ascorbic Acid Dip and Packaged Film to Extend the Shelf Life of Pejerrey (Odonthested bonaerensis) during Storage at Different Temperatures
title_full The Use of Chloride, Citric and Ascorbic Acid Dip and Packaged Film to Extend the Shelf Life of Pejerrey (Odonthested bonaerensis) during Storage at Different Temperatures
title_fullStr The Use of Chloride, Citric and Ascorbic Acid Dip and Packaged Film to Extend the Shelf Life of Pejerrey (Odonthested bonaerensis) during Storage at Different Temperatures
title_full_unstemmed The Use of Chloride, Citric and Ascorbic Acid Dip and Packaged Film to Extend the Shelf Life of Pejerrey (Odonthested bonaerensis) during Storage at Different Temperatures
title_sort use of chloride, citric and ascorbic acid dip and packaged film to extend the shelf life of pejerrey (odonthested bonaerensis) during storage at different temperatures
publishDate 2014
url http://sedici.unlp.edu.ar/handle/10915/81302
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