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

Wang, Zi-Chao, Yan, Yuzhen, Fang, Zhongxiang, Nisar, Tanzeela, Sun, Lijun, Guo, Yurong, Xia, Ning, Wang, Huichun, Chen, De-Wei
Food control 2019 v.98 pp. 209-215
drip loss, euthanasia, fish fillets, food safety, ham, modified atmosphere packaging, nitrates, nitric oxide, nitrites, nitrogen, raw fish, shelf life, vacuum packaging, China
Nitric oxide (NO) and nitrogen (N₂) (0.4/99.6, v/v) were flushed in a modified atmosphere packaging (NO-MAP) to preserve tilapia fillets at 4 °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.