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Changes in Volatile Composition of Cape Hake Fillets under Modified Atmosphere Packaging Systems during Cold Storage
Umezuruike Linus Opara1,2, Tobi Fadiji1, Oluwafemi James Caleb1,3
1SARChI Postharvest Technology Research Laboratory, Africa Institute for Postharvest Technology, Faculty of AgriSciences, Stellenbosch University, Stellenbosch 7602, South Africa.
Foods (Basel, Switzerland)
|May 14, 2022
Summary
Modified atmosphere packaging (MAP) and cold storage significantly impact volatile compounds in Cape hake fillets. Active MAP at 0°C best preserved fish quality by reducing spoilage markers like trimethylamine (TMA) and esters.
Area of Science:
- Food Science
- Analytical Chemistry
- Microbiology
Background:
- Fresh fish fillets are prone to spoilage, leading to quality loss and off-odors.
- Suboptimal storage and packaging accelerate microbial spoilage, impacting economic value.
Purpose of the Study:
- To investigate the effect of modified atmosphere packaging (MAP) and storage temperature on volatile compounds (VOCs) in Cape hake fillets.
- To identify VOCs as predictors of shelf life and quality in fish fillets.
- To compare active and passive MAP strategies under different temperatures.
Main Methods:
- Cape hake fillets were packaged under active or passive MAP with/without absorbent pads.
- Fillets were stored at 0°C and 4°C for 12 days.
- Volatile compounds were analyzed to identify spoilage markers.
Main Results:
- MAP, storage temperature, and duration significantly influenced VOCs (p < 0.05).
- Spoilage VOCs identified include trimethylamine (TMA), esters, and sulfur compounds.
- Active MAP at 0°C showed significantly lower TMA (0.31% on day 12) compared to passive MAP (7.22% on day 6).
- Esters like ethyl acetate increased in passive MAP but remained low in active MAP, indicating better quality retention.
Conclusions:
- VOCs, including TMA, esters, and sulfur compounds, can serve as effective spoilage markers for Cape hake.
- Active MAP combined with low storage temperatures (0°C) is superior for maintaining the quality and extending the shelf life of fish fillets.
- Understanding VOC profiles aids in optimizing packaging and storage for fresh fish products.
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