Effects of chilled storage on quality of vacuum packed meagre fillets

Genc I. Y. , ESTEVES E., ANIBAL J., Diler A.

JOURNAL OF FOOD ENGINEERING, vol.115, no.4, pp.486-494, 2013 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 115 Issue: 4
  • Publication Date: 2013
  • Doi Number: 10.1016/j.jfoodeng.2012.09.007
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.486-494
  • Süleyman Demirel University Affiliated: Yes


The aim of this study was to experimentally assess Several quality indices of meagre Argyrosomus regius (Asso, 1801) fillets packed in air (AP) and vacuum (VP) stored chilled (+4 degrees C) for up to 13 days. Considering our experimental data on concentration of bacterial counts, shelf-life is estimated at ca. 6 days for AP fillets and an additional 3-5 days for VP meagre fillets. Total volatile basic nitrogen (TVB-N) and trimethylamine (TMA-N) did not reach the regulated limits (25-35 mg/100 g chilled fish). The models implemented in the software Seafood Spoilage and Safety Predictor predicted a relatively shorter shelf-life of 4.8-6.9 days for fish stored in air at +4 degrees C when compared to AP and VP fillets. Empirical data and the models implemented in the software were used to predict the shelf-life of fillets if packaged under different modified atmospheres (MAP). Chilled, MAP fillets are likely to have a longer shelf-life than AP or VP samples if equilibrium CO2 concentration is substantially high. (c) 2012 Elsevier Ltd. All rights reserved.