Food Science and Biotechnology
→ Food Science and Biotechnology 2017 ; 26(4): 937-945
Effects of whey protein films on the quality of thawed bigeye tuna (Thunnus obesus) chunks under modified atmosphere packaging and vacuum packaging conditions
Jing Xie1, Yuanrui Tang1, Sheng-Ping Yang1, Yun-Fang Qian1
1Shanghai Engineering Research Center of Aquatic Product Processing and Preservation; College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, People’s Republic of China
To improve the quality of modified atmosphere (60% CO2/15% O2/25% N2)-packaged or vacuum-pack-aged bigeye tuna (Thunnus obesus) chunks, an edible film containing whey protein isolates (WPI) were added. During storage at 2 °C, the samples coated with WPI prior to packaging exhibited slower microbial growth, thiobarbituric acid (TBA), and total volatile basic-nitrogen (TVB-N) values than did those without films. On comparing the two formulations of WPI with 4 and 8% (v/v) glycerol, it was observed that WPI containing 8% glycerol induced more severe weight loss but retarded the lipid oxidation more effectively. The usage of WPI films with 8% glycerol is proved to be helpful to enhance the effect of modified atmosphere packaging on the quality of tuna, as the samples (MAP-2) displayed the lowest bacterial counts (3.63 log CFU/g) and TBA (0.349 mg malondialdehyde (MDA)/kg) and TVB-N (12.94 mg N/100 g) contents.
Tuna, Modified atmosphere packaging, Vacuum packaging, Whey protein isolates, Moisture
Food Science and Biotechnology 2017 ; 26(4): 937-945