2 research outputs found
Comparative study of selected quality parameters of marinated mackerel packed in vacuum and modified atmosphere
Mariniranje je jedan od starijih postupaka konzervisanja ribe i često se primenjuje u Evropi. Ovaj
postupak se najčešće koristi za ribe sa većim sadržajem masti, kao što su sardina, skuša, haringa,
a ne retko se koristi i za konzervisanje rakova i školjki. Uopšteno govoreći, održivost i
bezbednost mariniranih proizvoda od ribe i plodova voda, u koji nije uključena toplotna obrada,
zavisi od vrste organske kiseline koja se koristi za mariniranje i koncentracije soli. Poznato je da
je pH niži od 4,5 dovoljan da se produži održivost ribe. Međutim, niske pH vrednosti marinade
mogu da uzrokuju jak, kiseo ukus. Termin „marinada“ ili „marinirana riba“ se koristi za ribu koja
se za mariniranje koristi kao sveža, odmrznuta ili samo soljena, a tretirana je sa jestivim
organskim kiselinama, najčešće sirćetnom kiselinom. Marinirana riba se posle završenog
mariniranja pakuje najčešće u vakuumu ili modifikovanoj atmosferi, Čime se održivost
marinirane ribe produžava. Ambalažiranje hrane, pa i ribe, ima za cilj da potrošačima pruži i
osnovne informacije o ribi, a naročito o uslovima čuvanja i o roku trajanja. S tim u vezi, današnju
prehrambenu industriju karakteriše posebno razvoj jednog njenog segmenta, a to je pakovanje
hrane.
Cilj istraživanja u okviru ove doktorske disertacije je bio ispitivanje uticaja pakovanja soljene,
odnosno marinirane ribe (skuše) u vakuumu i modifikovanu atmosferu na održivost i odabrane
parametre kvaliteta. U eksperimentu je korišćena skuša konzumne veličine (mase od 350-400
grama) koja je obrađena na način uobičajen za industrijski objekat koji se bavi obradom ribe.
Riba je obrađena tako da je za soljenje, mariniranje, odnosno, pakovanje korišćen primarno
obrađen trup. Riba je podeljena u dve podgrupe, od kojih je jedna podgrupa tretirana samo u
slanom rastvoru (10 % soli), a druga podgrupa marinirana u marinadi sa 10 % soli i sa 0,5 %
sirćetne kiseline. Tretiranje ribe trajalo je dvadeset četiri sata. Prva podgrupa je podeljena u dve
grupe od kojih je jedna pakovana u vakuum (prva grupa), a druga grupa u modifikovanu
atmosferu (40 % CO2+60 % N2). Na isti način je podeljena i druga podgrupa i pakovana u
vakuum (treća grupa), odnosno modifikovanu atmosferu (40 % CO2+60 % N2) (četvrta grupa).
Svi uzorci su skladišteni pri istim kontrolisanim uslovima. Temperatura skladištenja je bila 4 °C.
Na početku eksperimenta i na svakih deset dana, tokom pedeset dana, vršene su mikrobiološke (ukupan broj bakterija, ukupan broj enterobakterija, broj psihrotrofa, broj anaerobnih bakterija,
broj bakterija mlečne kiseline), hemijske (osnovni hemijski sastav, sadržaj ukupnog isparljivog
azota, malondialdehid i histamina), fizičko-hemijske (pH vrednost i aw vrednost) i senzorne
analize...The marinating process is one of the oldest preservation methods of fish, and is often
used in Europe. This method is commonly used for preservation of the fish with a higher
fat content, such as sardines, mackerel, herring, but for the crustaceans and molluscs as
well. Generally, shelf life and safety of the marinated fish and seafood, without
temperature treatment, depends on the type of organic acid which is used for marinating,
and the concentration of salt. It is known that the pH values lower than 4.5 are sufficient
to prolong the shelf life of the fish. However, the low pH values of the marinade may
cause strong acidic taste. The terms marinade or marinated fish refer to fish products
consisting of fresh, frozen, or salted fish or portions of fish treated with an edible organic
acid, usually acetic acid. After completing marinating, fish is usually packed in vacuum
or modified atmosphere, which is a way to prolong shelf life of marinated fish.
The aim of food, including fish labelling is to provide consumers with key information
about the fish, and especially on storage conditions and expiration date of the product. In
this regard, nowadays, food industry in particular is characterized by the development of
food packaging segment.
The aim of the study within this PhD thesis was to investigate the influence of packaging
of salted and marinated fish (mackerel) in vacuum and modified atmosphere on the shelf
life and selected quality parameters. In the experiment it has been used commercial size
mackerel (a mass of 350-400 g), which is treated in the manner customary for industrial
plant which deals with processing of fish. Fish is processed so that for salting,
marinating, and packaging has been used primarily processed fish carcasses. The fish was
divided into two subgroups, first which was treated only with saline (10% salt), and a
second subgroup which was marinated in a 10% salt and 0.5% acetic acid. The fish was
treated for twenty-four hours. The first sub-group is divided into two groups, one of
which is packaged in a vacuum (the first group), and the second group in modified
atmosphere (40% CO2 + 60% N2). In the same way the other sub-groups were divided and packed in a vacuum (the third group), or a modified atmosphere (40% CO2 + 60%
N2) (fourth group)..
Effect of modified atmosphere and vacuum packaging on selected chemical parameters of rainbow trout (Oncorhynchus mykiss) and carp (Cyprinus carpio) cuts freshness
The purpose of food packing in modified atmosphere is to extend its
sustainability by preventing both biochemical processes and growth of
spoilage bacteria. Gases or their mixtures which are mostly used in the
modified atmosphere food packing technology are carbon-dioxide (CO2), oxygen
(O2) and nitrogen (N2). The aim of our research was to examine the influence
of packaging in modified atmosphere and vacuum on the total volatile basic
nitrogen (TVB-N) content and pH in muscle of rainbow trout (Oncorhynchus
mykiss) and common carp (Cyprinus carpio), as well as to determine the most
suitable gas mixtures for packing of these freshwater species. Three sample
groups of trout and carp cuts were investigated. The first two groups were
packaged in modified atmosphere with different gas ratios: 60%CO2+40%N2 (I
group) and 40%CO2+60%N2 (II group), whereas the samples from third, control
group, (III group) were vacuum packaged. During trials samples were stored in
refrigerator at +3°C. Determination of TVB-N and pH was performed on 1st, 7th
and 14th day of storage. The obtained results indicate that the investigated
mixtures of gases and vacuum as well had a significant influence on the
values of TVB-N in trout and carp cuts samples. The lowest increase in TVB-N
was established in trout and carp cuts samples from the group I, whereas the
highest increase was established in samples from group III. Statistical
significant difference (p < 0,001) between the average values of TVB-N for
trout (I group: 18,17 ± 0,93; II group: 20,90 ± 0,81 and III group: 36,18 ±
2,65 mg N/100 g ) and carp cuts (I group: 26,74 ± 1,48; II group: 30,02 ±
0,31 and III group: 35,10 ± 1,75 mg N/100 g) was established on 14th day. The
lowest pH value was established in samples packaged in modified atmosphere
with 60% CO2 +40% N2 (I group). On 14th day of testing the obtained value was
6,15 ± 0,09 for trout and 5,94 ± 1,11 for carp samples. Increase in pH value
in trout samples packed in vacuum was established during the whole period of
investigation (p < 0,001), while in carp cuts samples packaged in vacuum the
increase in pH value (p < 0,05) was established up to 7th day of testing.
Based on the obtained results it can be concluded that gas mixture consisting
of 60% CO2 and 40% N2 was the most suitable for packaging of fresh trout and
carp cuts in terms of selected chemical parameters, such as TVB-N and pH.
[Projekat Ministarstva nauke Republike Srbije, br. TR 31011 i br. TR 31075