title: Effect of modified atmosphere packaging on Quality Index Method (QIM) scores of farmed gilthead seabream (Sparus aurata L.) at low and abused temperatures.
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.
authors.affiliation: Porto Conte Ricerche Srl, S.P. 55 Porto Conte/Capo Caccia, Km. 8.400, Loc. Tramariglio, Alghero (SS) 07041, Italy. campus@portocontericerche.it
authors.forename: Marco
authors.initials: M
authors.lastname: Campus
authors.forename: Elia
authors.initials: E
authors.lastname: Bonaglini
authors.forename: Roberto
authors.initials: R
authors.lastname: Cappuccinelli
authors.forename: Maria Cristina
authors.initials: MC
authors.lastname: Porcu
authors.forename: Roberto
authors.initials: R
authors.lastname: Tonelli
authors.forename: Tonina
authors.initials: T
authors.lastname: Roggio
mesh_terms: D000818:Animals; D017756:Aquaculture; D003080:Cold Temperature; D003296:Cooking; D004548:Elasticity; D005511:Food Handling; D005513:Food Inspection / Q000379:methods*; D018857:Food Packaging / Q000379:methods*; D006801:Humans; D009812:Odorants; D010858:Pigmentation; D025341:Principal Component Analysis; D011786:Quality Control; D021541:Sea Bream; D017747:Seafood / Q000032:analysis* / Q000592:standards*; D012677:Sensation; D013997:Time Factors