Influence of good manufacturing practices on the shelf life of refrigerated fillets of tilapia (Oreochromis niloticus) packed in modified atmosphere and gamma-irradiated

Authors

  • Maria Lúcia Guerra Monteiro,

    Corresponding author
    • Programa de Pós-Graduação em Higiene Veterinária e Processamento Tecnológico de Produtos de Origem Animal, Faculdade de Veterinária – UFF, Rua Vital Brazil Filho, Santa Rosa, Niterói, Rio de Janeiro, Brazil
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  • Eliane Teixeira Mársico,

    1. Departamento de Tecnologia de Alimentos, Faculdade de Veterinária – UFF, Rua Vital Brazil Filho, Santa Rosa, Niterói, Rio de Janeiro, Brazil
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  • Sérgio Borges Mano,

    1. Departamento de Tecnologia de Alimentos, Faculdade de Veterinária – UFF, Rua Vital Brazil Filho, Santa Rosa, Niterói, Rio de Janeiro, Brazil
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  • Claudia Emília Teixeira,

    1. Programa de Pós-Graduação em Higiene Veterinária e Processamento Tecnológico de Produtos de Origem Animal, Faculdade de Veterinária – UFF, Rua Vital Brazil Filho, Santa Rosa, Niterói, Rio de Janeiro, Brazil
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  • Anna Carolina Vilhena da Cruz Silva Canto,

    1. Programa de Pós-Graduação em Higiene Veterinária e Processamento Tecnológico de Produtos de Origem Animal, Faculdade de Veterinária – UFF, Rua Vital Brazil Filho, Santa Rosa, Niterói, Rio de Janeiro, Brazil
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  • Helio de Carvalho Vital,

    1. Centro Tecnológico do Exército – CTEx, Avenida das Américas, Guaratiba, Rio de Janeiro, Brazil
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  • Carlos Adam Conte-Júnior

    1. Departamento de Tecnologia de Alimentos, Faculdade de Veterinária – UFF, Rua Vital Brazil Filho, Santa Rosa, Niterói, Rio de Janeiro, Brazil
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Correspondence

Maria Lúcia Guerra Monteiro, “Programa de Pós-Graduação em Higiene Veterinária e Processamento Tecnológico de Produtos de Origem Animal,” Faculdade de Veterinária – UFF, Rua Vital Brazil Filho, n 64, 24.230-340, Santa Rosa, Niterói, Rio de Janeiro, Brazil. Tel: +55 2126299545; Fax: +55 2126299541; E-mail: marialuciaguerra@yahoo.com.br

Abstract

This study evaluated the influence of good manufacturing practices (GMP) on the shelf life of refrigerated fillets of Nile tilapia (Oreochromis niloticus) packed in modified atmosphere packaging (MAP) and irradiated. In a first series of experiments, 120 tilapia fillets kept under controlled sanitary conditions were purchased from a fish market managed by a cooperative. A second lot totaling 200 tilapia fillets was obtained under controlled storage conditions from a pilot plant. The combined effects of MAP (40% CO2 and 60% N2) and irradiation (1.5 kGy) were investigated by monitoring physical and chemical (total volatile bases and pH), bacteriological (aerobic heterotrophic mesophilic and psychrophilic bacteria) and sensory (acceptance test) changes in the samples. The quality of samples decreased with storage time regardless of the treatment, remaining higher in fillets produced in the pilot plant in comparison with the commercially produced fillets. The observed shelf life of nonirradiated commercially produced fillets was only 3 days, compared to 8 days for those produced in the pilot plant, probably due to GMP in the latter. It was concluded that, even with a combination of proven conservation methods for meats, the adoption of good manufacturing practices still remains essential before, during, and after the filleting process in order to ensure the effectiveness of the entire treatment.

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