TY - JOUR
T1 - Thawed and chilled Atlantic cod (Gadus morhua L.) from Greenland - Options for improved distribution
AU - Sørensen, Jonas Steenholdt
AU - Ørnfeld-Jensen, Oliver
AU - Bøknæs, Niels
AU - Mejlholm, Ole
AU - Jessen, Flemming
AU - Dalgaard, Paw
PY - 2020
Y1 - 2020
N2 - rozen Atlantic cod can have a long shelf-life, but some markets demand convenience products and thawed and chilled (refreshed) fish may fulfil this demand. Sensory, chemical and microbiological changes for refreshed cod from Greenland were studied to determine shelf-life and potential indices of spoilage. Aerobic sensory shelf-life was 13 days at 2.9 °C and 19 days at 0.4 °C, with modified atmosphere packaging (MAP: 40% CO2 and 60% N2) extending shelf-life to >32 days. Low drip loss during chilled storage of 2.3–2.5% for refreshed cod in air and 3.4–3.6% in MAP suggested the studied fish material was suitable for a combination of frozen and chilled distribution. Pseudomonas spp. and Psychrobacter spp. dominated the spoilage microbiota of chilled cod in air, while Carnobacterium maltaromaticum and Rahnella aquatilis dominated the microbiota of chilled MAP cod. A specific spoilage organism, that limited sensory shelf-life and caused the observed chemical product changes, including the formation of total volatile basic nitrogen (TVBN), was not identified.
AB - rozen Atlantic cod can have a long shelf-life, but some markets demand convenience products and thawed and chilled (refreshed) fish may fulfil this demand. Sensory, chemical and microbiological changes for refreshed cod from Greenland were studied to determine shelf-life and potential indices of spoilage. Aerobic sensory shelf-life was 13 days at 2.9 °C and 19 days at 0.4 °C, with modified atmosphere packaging (MAP: 40% CO2 and 60% N2) extending shelf-life to >32 days. Low drip loss during chilled storage of 2.3–2.5% for refreshed cod in air and 3.4–3.6% in MAP suggested the studied fish material was suitable for a combination of frozen and chilled distribution. Pseudomonas spp. and Psychrobacter spp. dominated the spoilage microbiota of chilled cod in air, while Carnobacterium maltaromaticum and Rahnella aquatilis dominated the microbiota of chilled MAP cod. A specific spoilage organism, that limited sensory shelf-life and caused the observed chemical product changes, including the formation of total volatile basic nitrogen (TVBN), was not identified.
U2 - 10.1016/j.lwt.2020.109473
DO - 10.1016/j.lwt.2020.109473
M3 - Journal article
SN - 0023-6438
VL - 131
JO - LWT
JF - LWT
M1 - 109473
ER -