Changes of pH and peroxide value in carp (Cyprinus carpio) cuts packaged in modified atmosphere

59th International Meat Industry Conference

Milijaevi, M.^1 ; Babi Milijaevi, J.^1 ; Dinovi-Stojanovi, J.^1 ; Veskovi Moraanin, S.^1 ; Lili, S.^1

Institute of Meat Hygiene and Technology, Kaanskog 13, Belgrade, Serbia^1

关键词: Chemical testing;    Common carp;    Cyprinus carpio;    Freshwater species;    Lipid oxidation;    Modified atmosphere;    Peroxide value;    Proteolytic reaction;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/85/1/012041/pdf
DOI  :  10.1088/1755-1315/85/1/012041

来源: IOP

【 摘 要 】

The aim of our research was to examine the influence of packaging in modified atmosphere on the pH and peroxide value in muscle of common carp (Cyprinus carpio), as well as to determine the most suitable gas mixtures for packing of that freshwater species. Three sample groups of carp cuts were investigated. One group of carp cuts was placed on top of flaked ice placed in polystyrene boxes. Two other groups were packaged in modified atmosphere with different gas ratios: 80%O2+20%CO2(MAP 1) and 90%CO2+10%N2(MAP 2). All carp cuts were stored in the same conditions at 3±0.5°C, and on 1, 3, 5, 7, 9, 11, 13, 15. and 17 days of storage, chemical testing was performed. The results obtained indicate that the packaging of common carp under 90%CO2+10%N2slowed proteolytic reaction as well as secondary lipid oxidation.