Effect of Modified Atmosphere Packaging on Quality Index Method (QIM) Scores of Farmed Gilthead Seabream (Sparus aurata L.) at Low and Abused Temperatures
Version of Record online: 14 MAR 2011
© 2011 Institute of Food Technologists®
Journal of Food Science
Volume 76, Issue 3, pages S185–S191, April 2011
How to Cite
Campus, M., Bonaglini, E., Cappuccinelli, R., Porcu, M. C., Tonelli, R. and Roggio, T. (2011), Effect of Modified Atmosphere Packaging on Quality Index Method (QIM) Scores of Farmed Gilthead Seabream (Sparus aurata L.) at Low and Abused Temperatures. Journal of Food Science, 76: S185–S191. doi: 10.1111/j.1750-3841.2011.02051.x
- Issue online: 6 APR 2011
- Version of Record online: 14 MAR 2011
- MS 20100791 Submitted 7/14/2010, Accepted 12/13/2010.
- farmed gilthead seabream;
- modified atmosphere packaging;
- quality index method;
- sensory analysis
Abstract: A Quality Index Method (QIM) scheme was developed for modified atmosphere packaging (MAP) packed gilthead seabream, and the effect of MAP gas mixtures (60% CO2 and 40% N2; 60% CO2, 30% O2, and 10% N2), temperature (2, 4, and 8 °C), and time of storage on QI scores was assessed. QI scores were crossed with sensory evaluation of cooked fish according to a modified Torry scheme to establish the rejection point. In order to reduce redundant parameters, a principal component analysis was applied on preliminary QIM parameters scores coming from the best performing MAP among those tested. The final QIM scheme consists of 13 parameters and a maximum demerit score of 25. The maximum storage time was found to be 13 d at 4 °C for MAP 60% CO2 and 40% N2. Storage at 2 °C do not substantially improved sensory parameters scores, while storage under temperature abuse (8 °C) accelerated drastically the rate of increase of QI scores and reduced the maximum storage time to 6 d.