Journal of Food Processing & Technology

Abstract

Quality Attributes of Cobia (Rachycentron canadum) Fillets Chilled and Packaged in Modified Atmospheres

Marcondes Agostinho Gonzaga Junior, Marianna Basso Jorge, William Renzo Cortez-Vega, Sandriane Pizato and Carlos Prentice-Hernández

The aim of the present work was to evaluate the effects of modified atmospheres packaging (MAP) on cobia (Rachycentron canadum) fillets. The specimens used were filleted and packed in high-density ethylene-vinyl alcohol plastic bags and then submitted to 3 treatments: A (control atmosphere air condition), B (vacuum atmosphere condition) and C (100% CO2 atmosphere condition), B (vacuum) and C (100% CO2). The packaged samples were maintained under cooling temperature of 2 ± 1°C. Samples were submitted to different analysis (TVB-N, pH, TBA, texture, color and microbiology) during the storage period (zero, 1, 7, 14, 21, 30 and 45 days). Samples stored under aerobic conditions (A) showed fast increase of TVB-N and an increase of pH values. The TBA indexes remained below 3.5 mg kg-1 for all treatments and the color patterns varied slightly while the texture analyses varied from 2.05 to 6.61 N. From the results of the chemical and microbiological analyses, it can be concluded that the treatments (B) and (C) presented satisfactory results for the storage test period. MAP treatment (C), different for the other ones, presented discolored fillets with softer texture. Vacuum packing, proved as the best treatment, maintained the best stability condition for chemical, microbiological and sensory characteristics throughout the experiment, extending the shelf life of cobia fillets for 30 days.