Effects of Deoxygenated Packaging and Super-Chilled Storage on Yellowtail (Seriola quinqueradiata) Quality Deterioration
Source abstract
Abstract
This study investigated how super-chilled (SC) storage at −3 °C combined with deoxygenated packaging (DO) affects quality degradation in yellowtail (Seriola quinqueradiata), dorsal ordinary muscle, and dark muscle. Sensory evaluation showed that DO significantly suppressed spoilage odor intensity in both muscle types, with enhanced effects under SC conditions. Spoilage in air-stored samples was primarily driven by Pseudomonas growth, whereas DO (especially SC) maintained microbial diversity by inhibiting bacterial proliferation and delaying spoilage. Volatile compound profiles differed markedly between the DO and air-stored samples. Despite these changes, DO-induced volatile compound alterations in the dorsal ordinary and dark muscles had minimal effects on perceived odor. Although DO prevented the accumulation of thiobarbituric acid reactive substances in both muscles, it did not suppress trimethylamine formation. These results demonstrate that SC-DO synergistically extends the shelf life of yellowtail by mitigating microbial spoilage and lipid oxidation, particularly during odor deterioration.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Meat and Animal Product Quality · Olfactory and Sensory Function Studies · Biochemical Analysis and Sensing Techniques
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Graduate School of Comprehensive Scientific Research, Prefectural University of Hiroshima, 1-1-71 Ujinahigashi, Minami-ku, Hiroshima 734-8558, Japan
Faculty of Regional Development, Prefectural University of Hiroshima, 1-1-71 Ujinahigashi, Minami-ku, Hiroshima 734-8558, Japan
Funding
JSPS KAKENHI
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