Qualitatitive and quantitative analysis of fish spoilage processes for development of new food monitoring systems

Al Hage, Yassmin (2015) Qualitatitive and quantitative analysis of fish spoilage processes for development of new food monitoring systems. [Laurea magistrale], Università di Bologna, Corso di Studio in Scienze e tecnologie alimentari [LM-DM270] - Cesena, Documento ad accesso riservato.
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Abstract

This study investigates the growth and metabolite production of microorganisms causing spoilage of Atlantic cod (Gadus morhua) fillets packaged under air and modified atmosphere (60 % CO2, 40 % O2). Samples were provided by two different retailers (A and B). Storage of packaged fillets occurred at 4 °C and 8 °C. Microbiological quality and metabolite production of cod fillets stored in MAP 4 °C, MAP 8 °C and air were monitored during 13 days, 7 days and 3 days of storage, respectively. Volatile compounds concentration in the headspace were quantified by Selective ion flow tube mass spectrometry and a correlation with microbiological spoilage was studied. The onset of volatile compounds detection was observed to be mostly around 7 log cfu/g of total psychrotrophic count. Trimethylamine and dimethyl sulfide were found to be the dominant volatiles in all of the tested storage conditions, nevertheless there was no close correlation between concentrations of each main VOC and percentages of rejection based on sensory evaluation. According to results it was concluded that they cannot be considered as only indicators of the quality of cod fillets stored in modified atmosphere and air.  

Abstract
Tipologia del documento
Tesi di laurea (Laurea magistrale)
Autore della tesi
Al Hage, Yassmin
Relatore della tesi
Correlatore della tesi
Scuola
Corso di studio
Ordinamento Cds
DM270
Parole chiave
SIFT-MS, cod, TMA.
Data di discussione della Tesi
20 Ottobre 2015
URI

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