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Original Articles

Shelf-life extension of cod fillets with an acetate buffer spray prior to packaging under modified atmospheres

Pages 17-25 | Published online: 10 Nov 2010

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Berna Kilinc, Sukran Cakli, Tolga Dincer & Sebnem Tolasa. (2009) Microbiological, Chemical, Sensory, Color, and Textural Changes of Rainbow Trout Fillets Treated with Sodium Acetate, Sodium Lactate, Sodium Citrate, and Stored at 4°C. Journal of Aquatic Food Product Technology 18:1-2, pages 3-17.
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Articles from other publishers (28)

Pınar Oguzhan Yildiz. (2017) The effects of chitosan coatings enriched with thyme oil on the quality of rainbow trout. Journal of Food Measurement and Characterization 11:3, pages 1398-1405.
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Luisa Angiolillo, Amalia Conte & Matteo A. Del Nobile. (2017) Microencapsulated Lactobacillus reuteri combined with modified atmosphere as a way to improve tuna burger shelf life . International Journal of Food Science & Technology 52:7, pages 1576-1584.
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A. Andrés-Bello, C. De Jesús, P. García-Segovia, M.J. Pagán-Moreno & J. Martínez-Monzó. (2015) Vacuum impregnation as a tool to introduce biopreservatives in gilthead sea bream fillets (Sparus aurata). LWT - Food Science and Technology 60:2, pages 758-765.
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Hualin Wang, Ru Zhang, Junfeng Cheng, Huan Liu, Linfeng Zhai & Shaotong Jiang. (2015) Functional effectiveness and diffusion behavior of sodium lactate loaded chitosan/poly( l -lactic acid) film with antimicrobial activity . RSC Advances 5:120, pages 98946-98954.
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Cristina Costa, Amalia Conte & Matteo Alessandro Del Nobile. (2014) Effective preservation techniques to prolong the shelf life of ready-to-eat oysters. Journal of the Science of Food and Agriculture 94:13, pages 2661-2667.
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P. Yesudhason, K.V. Lalitha, T.K. Srinivasa Gopal & C.N. Ravishankar. (2014) Retention of shelf life and microbial quality of seer fish stored in modified atmosphere packaging and sodium acetate pretreatment. Food Packaging and Shelf Life 1:2, pages 123-130.
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Matteo Alessandro Del Nobile & Amalia ConteMatteo Alessandro Del Nobile & Amalia Conte. 2013. Packaging for Food Preservation. Packaging for Food Preservation 165 181 .
A Fuentes, I Fernández-Segovia, JA Serra & JM Barat. (2012) Effect of partial sodium replacement on physicochemical parameters of smoked sea bass during storage. Food Science and Technology International 18:3, pages 207-217.
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Eshagh Zakipour Rahimabadi, Mahin Rigi, Mohammad Rahnama, Reza Safari, Ali Arshadi & Maryam Barani. (2012) The Effects of Zataria multiflora Boiss Essential Oil and Nisin on Chemical Characteristics of Rainbow Trout Fillet Stored at 4 °C. Probiotics and Antimicrobial Proteins 4:2, pages 116-121.
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G.C. Fletcher. 2012. Advances in Meat, Poultry and Seafood Packaging. Advances in Meat, Poultry and Seafood Packaging 261 297 .
Marianna Mastromatteo, Alessandra Danza, Amalia Conte, Giuseppe Muratore & Matteo Alessandro Del Nobile. (2010) Shelf life of ready to use peeled shrimps as affected by thymol essential oil and modified atmosphere packaging. International Journal of Food Microbiology 144:2, pages 250-256.
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Maria Theron & J Lues. 2010. Organic Acids and Food Preservation. Organic Acids and Food Preservation 51 95 .
M. Mastromatteo, A. Conte & M. A. Del Nobile. (2010) Combined Use of Modified Atmosphere Packaging and Natural Compounds for Food Preservation. Food Engineering Reviews 2:1, pages 28-38.
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Rossella Di Monaco, Silvana Cavella, Paolo Masi, Agostino Sevi, Mariangela Caroprese, Alessandra Marzano, Amalia Conte & Matteo Alessandro Del Nobile. (2009) Blue fish burgers: nutritional characterisation and sensory optimisation. International Journal of Food Science & Technology 44:8, pages 1634-1641.
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Maria Rosaria Corbo, Stefania Di Giulio, Amalia Conte, Barbara Speranza, Milena Sinigaglia & Matteo Alessandro Del Nobile. (2009) Thymol and modified atmosphere packaging to control microbiological spoilage in packed fresh cod hamburgers. International Journal of Food Science & Technology 44:8, pages 1553-1560.
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TAO WU & LINCHUN MAO. (2009) APPLICATION OF CHITOSAN TO MAINTAIN THE QUALITY OF KAMABOKO GELS MADE FROM GRASS CARP ( CTENOPHARYNGODON IDELLUS ) DURING STORAGE . Journal of Food Processing and Preservation 33:2, pages 218-230.
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M.R. Corbo, B. Speranza, A. Filippone, S. Granatiero, A. Conte, M. Sinigaglia & M.A. Del Nobile. (2008) Study on the synergic effect of natural compounds on the microbial quality decay of packed fish hamburger. International Journal of Food Microbiology 127:3, pages 261-267.
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Khalid I. Sallam. (2008) Effect of marinating process on the microbiological quality of Pacific saury (Cololabis saira) during vacuum-packaged storage at 4 °C. International Journal of Food Science & Technology 43:2, pages 220-228.
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NEBAHAT ORAL, MURAT GÜLMEZ, LEYLA VATANSEVER & GüVEN ABAMÜSLüM. (2008) Application of Antimicrobial Ice for Extending Shelf Life of Fish. Journal of Food Protection 71:1, pages 218-222.
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Morten Sivertsvik. 2007. Intelligent and Active Packaging for Fruits and Vegetables. Intelligent and Active Packaging for Fruits and Vegetables 151 164 .
Gunn Berit Olsson, Magnus A. Seppola & Ragnar L. Olsen. (2007) Water-holding capacity of wild and farmed cod (Gadus morhua) and haddock (Melanogrammus aeglefinus) muscle during ice storage. LWT - Food Science and Technology 40:5, pages 793-799.
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Khalid Ibrahim Sallam. (2007) Antimicrobial and antioxidant effects of sodium acetate, sodium lactate, and sodium citrate in refrigerated sliced salmon. Food Control 18:5, pages 566-575.
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Antonios E. Goulas & Michael G. Kontominas. (2006) Effect of modified atmosphere packaging and vacuum packaging on the shelf-life of refrigerated chub mackerel (Scomber japonicus): biochemical and sensory attributes. European Food Research and Technology 224:5, pages 545-553.
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Antonios E. Goulas & Michael G. Kontominas. (2007) Combined effect of light salting, modified atmosphere packaging and oregano essential oil on the shelf-life of sea bream (Sparus aurata): Biochemical and sensory attributes. Food Chemistry 100:1, pages 287-296.
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Muhammad Ahmad Khan, Christopher C. Parrish & Fereidoon Shahidi. (2005) Enumeration of total heterotrophic and psychrotrophic bacteria using different types of agar to evaluate the microbial quality of blue mussels (Mytilus edulis) and sea scallops (Placopecten magellanicus). Food Research International 38:7, pages 751-758.
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Marcilene C. Heidmann Soccol & Marília Oetterer. (2003) Use of modified atmosphere in seafood preservation. Brazilian Archives of Biology and Technology 46:4, pages 569-580.
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M. Sivertsvik. 2003. Novel Food Packaging Techniques. Novel Food Packaging Techniques 384 400 .
J. Debevere, F. Devlieghere, P. van Sprundel & B. De Meulenaer. (2001) Influence of acetate and CO2 on the TMAO-reduction reaction by Shewanella baltica. International Journal of Food Microbiology 68:1-2, pages 115-123.
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