Salted and dried Cod preserved by vacuum and modified atmosphere
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1
Instituto Politécnico de Leiria - Marine Resources Reasearch Group (GIRM), Portugal
Temperatures higher than 20ºC can boost the growth, on the salted and dried cod surface, of bacteria that present a red pigment (Rodrigues et al., 2003; Rodrigues et al., 2005). These organisms, besides the change of the food product appearance, also cause an unpleasant flavor and the product is rejected by the consumers, although does not cause any health concern. Currently, the export of salted and dried cod, to Africa, has increased and a great amount of product is rejected due to the high environmental temperature and the lack of a proper cold chain storage infrastructure. Vacuum packaging, and modified atmosphere packaging have been used for fresh and cooked seafood preservation, but, as far as the authors know, were never used to preserve salted and dried fish. In the present study it was observed the effect of vacuum packaging, packaging with 80%N2:20%CO2 and finally the addition of sodium metabisulfite on the salted and dried cod stored under temperature abuse (15ºC, 25ºC and 35ºC). Accordingly, packaging under vacum and, specially, packaging with 80%N2:20%CO2 successfuly increased the shellife of salted and dried cod . The addition of sodium metabisulfite has increased the shelflife of salted and dried cod preserved at 15ºC, but not of salted and dried cod preserved at 25ºC and 35ºC.
References
Rodrigues, M. J., Ho, P., López-Caballero, M. E., Vaz-Pires, P. e Nunes, M. L. (2003). Characterization and identification of microflora from soaked cod and respective salted raw materials. Food Microbiology, 20(4): 471-481.
Rodrigues, M. J., Ho, P., López-Caballero, M. E., Bandarra, N. M. e Nunes, M. L. (2005). Chemical, microbiological and sensory quality of cod products salted in different brines. Journal of Food Science, 70(1): 1-6.
Keywords:
modified atmosphere,
Seafood quality,
seafood microbiology,
sodium metabisulfite,
seafood shelflife,
Salted and dried cod,
vaccum
Conference:
IMMR | International Meeting on Marine Research 2014, Peniche, Portugal, 10 Jul - 11 Jul, 2014.
Presentation Type:
Poster Presentation
Topic:
SEAFOOD TECHNOLOGY
Citation:
Rodrigues
MJ,
Caramalho
M,
Campos
MJ,
Gil
MM and
Pedrosa
R
(2014). Salted and dried Cod preserved by vacuum and modified atmosphere.
Front. Mar. Sci.
Conference Abstract:
IMMR | International Meeting on Marine Research 2014.
doi: 10.3389/conf.fmars.2014.02.00174
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Received:
06 May 2014;
Published Online:
18 Jul 2014.
*
Correspondence:
Prof. Maria J Rodrigues, Instituto Politécnico de Leiria - Marine Resources Reasearch Group (GIRM), Peniche, Portugal, maria.rodrigues@ipleiria.pt