title: Super-chilling (-0.7°C) with high-CO2 packaging inhibits biochemical changes of microbial origin in catfish (Clarias gariepinus) muscle during storage.
abstract: Controlled freezing-point storage (CFPS) is an emerging preservative technique desirable for fish. In the present study, catfish fillets were stored at -0.7°C under different packaging atmospheres: air (AP), vacuum (VP), and 60% CO2/40% N2 (MAP). Chemical, microbiological, and sensory analyses were performed during storage. Results showed the following descending order of chemical changes (degradation of nucleotides, conversion of protein to volatile-based nitrogen and biogenic amines, and production of trimethylamine nitrogen), as well as loss of sensory properties: 4°C AP>-0.7°C AP≈4°C VP>-0.7°C VP≈4°C MAP>-0.7°C MAP. The chemical changes were well-correlated with microbial growth suggesting the microbiological pathways. Hence, CFPS at -0.7°C in combination with high-CO2 MAP can effectively maintain the quality of fresh catfish meat compared to traditional preservation methods.
authors.affiliation: College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi 030801, China; Tianjin Engineering and Technology Research Center of Agricultural Products Processing, and Tianjin Key Laboratory of Aqua-Ecology and Aquaculture, Tianjin Agricultural University, Tianjin 300384, China.
authors.forename: Yingchun
authors.initials: Y
authors.lastname: Zhu
authors.affiliation: Tianjin Engineering and Technology Research Center of Agricultural Products Processing, and Tianjin Key Laboratory of Aqua-Ecology and Aquaculture, Tianjin Agricultural University, Tianjin 300384, China. Electronic address: malizhen-6329@163.com.
authors.forename: Lizhen
authors.initials: L
authors.lastname: Ma
authors.affiliation: College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi 030801, China.
authors.forename: Hua
authors.initials: H
authors.lastname: Yang
authors.affiliation: Tianjin KUANDA Aquatic Food Co., Ltd., and Enterprise Key Laboratory of High Value Transformation and Quality Control Technology of Surimi, Tianjin 300304, China.
authors.forename: Yan
authors.initials: Y
authors.lastname: Xiao
authors.affiliation: Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, United States. Electronic address: ylxiong@uky.edu.
authors.forename: Youling L
authors.initials: YL
authors.lastname: Xiong
mesh_terms: D000818:Animals; D001679:Biogenic Amines / Q000032:analysis; D002397:Catfishes / Q000382:microbiology*; D003080:Cold Temperature; D015169:Colony Count, Microbial; D005506:Food Contamination / Q000517:prevention & control; D005516:Food Microbiology; D018857:Food Packaging / Q000379:methods*; D061353:Food Storage; D006801:Humans; D008744:Methylamines / Q000032:analysis; D017747:Seafood / Q000382:microbiology*; D013649:Taste; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis; D055549:Volatile Organic Compounds / Q000032:analysis
chemical_list: D001679:Biogenic Amines; D008744:Methylamines; D017392:Thiobarbituric Acid Reactive Substances; D055549:Volatile Organic Compounds; C023336:trimethylamine
keywords: 2-Thiobarbituric acid (PubChem CID: 2723628); ATP (PubChem CID: 5957); Acetonitrile (PubChem CID: 6342); Biogenic amines; Boric acid (PubChem CID: 7628); Catfish; Controlled freezing-point storage; Microbiology; Packaging; Trichloroacetic acid (PubChem CID: 6421)