Nr. Reddy et al., SHELF-LIFE OF MODIFIED-ATMOSPHERE-PACKAGED FRESH TILAPIA FILLETS STORED UNDER REFRIGERATION AND TEMPERATURE-ABUSE CONDITIONS, Journal of food protection, 58(8), 1995, pp. 908-914
We investigated the shelf life of fresh Tilapia spp. fillets packaged
in high-barrier film under both 100% air and a modified atmosphere (MA
) of 75% CO2:25% N-2, and stored under refrigeration (4 degrees C) and
abuse temperatures (8 and 16 degrees C). The chemical spoilage indica
tors trimethylamine, K-value, and surface pH, as well as microbial cou
nts, were compared with the sensory characteristics of spoilage. For f
illets packaged under 100% air, the shelf life was 9 to 13 days at a s
torage temperature of 4 degrees C, but decreased to 3 to 6 days at 16
degrees C. However, the shelf life of MA-packaged fillets stored at 4
degrees C increased to >25 days when the lag phase and generation time
of the bacteria were extended. MA-packaged fillets stored under tempe
rature-abuse conditions (8 and 16 degrees C) had a shorter shelf life.
The trimethylamine content associated with onset of sensory spoilage
for MA-packaged fillets increased as storage temperature increased and
differed for each temperature. The surface pH and K-values of MA-pack
aged fillets were not good indicators of spoilage onset.