ArticleFoods (Basel, Switzerland)2022
Changes in Volatile Composition of Cape Hake Fillets under Modified Atmosphere Packaging Systems during Cold Storage.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
1 citing paper in PubMed, 9 citations in OpenAlex.
- Elucidating Volatile Flavor Profiles and Metabolic Pathways in Northern Pike (Foods (Basel, Switzerland) · 2025Article
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4 authors at 1 institution in 1 country.
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Abstract
Fresh ready-to-cook fish fillets are susceptible to loss of freshness and accumulation of off-odour due to accelerated microbial spoilage. Suboptimal storage temperature and packaging conditions accelerate this process, limiting the economic potential. This study investigated the effects of modified atmosphere packaging (MAP) and storage temperature (0 °C and 4 °C) on the volatile compounds (VOCs) of Cape hake (Merluccius capensis) fish fillets as a predictor of shelf life and quality. Fresh Cape hake fillets were packaged under active modified atmosphere (40% CO2 + 30% O2 + 30% N2) and passive modified atmosphere (0.039% CO2 + 20.95% O2 + 78% N2) with or without an absorbent pad and stored at 0 °C and 4 °C for 12 d. The results obtained demonstrated that changes in VOCs and concentration were significantly (p < 0.05) influenced by MAP conditions, storage temperature and duration. A total of 16 volatiles were identified in the packaged Cape hake fillets: 4 primary VOCs and 12 secondary VOCs. The spoilage VOCs identified include tri-methylamine (TMA) (ammonia-like), esters (sickeningly sweet) and sulphur group (putrid). The concentration of secondary VOCs increased continuously during storage. Active-MA-packaged fillets performed better and had lower TMA values of 0.31% at 0 °C on day 12 in comparison to 7.22% at 0 °C under passive on day 6. Ethyl acetate was detected in passive-MA-packaged fillets stored at 0 °C on day 3, and the levels increased to 3.26% on day 6, while active-MA-packaged fillets maintained freshness. This study showed that in conjunction with TMA, VOCs such as esters and sulphur-related compounds could be used as spoilage markers for Cape hake fish fillets.
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