Application of nitric oxide in modified atmosphere packaging of tilapia (Oreschromis niloticus) fillets

作者：Wang, Zi-Chao; Yan, Yuzhen; Fang, Zhongxiang; Nisar, Tanzeela; Sun, Lijun; Guo, Yurong; Xia, Ning; Wang, Huichun; Chen, De-Wei^*

来源：Food Control, 2019, 98: 209-215.

DOI：10.1016/j.foodcont.2018.11.043

• Fish preservation
• NO
• MAP
• Vacuum storage
• Food quality

Nitric oxide (NO) and nitrogen (N-2) (0.4/99.6, v/v) were flushed in a modified atmosphere packaging (NO-MAP) to preserve tilapia fillets at 4 degrees C. Compared with vacuum packaged (VAP) samples, NO-MAP samples had higher redness values, lower rigor extent and less drip loss. After storage of 15 days, nitrate levels in the fillets were lower than that of the nitrate/nitrite processed foods like ham and below the China National Standard of the maximum permitted limit. In addition, NO-MAP was more effective in improving tilapia quality than NO euthanasia of live tilapia and saturated NO solution immersion of tilapia fillets. The results suggested that NO-MAP could be a potential novel MAP technique in storage of tilapia fillets to improve the product quality, extend the shelf-life and reduce food safety risks. This technique also has the potential to be used for other fresh fish or meat packaging and storage.

• 出版日期2019-4
• 单位青海师范大学; 广西大学; 陕西师范大学