TY - JOUR
T1 - Effect of ovenproof plastic films on the quality of spotted rose snapper (Lutjanus guttatus) fillets during frozen storage
AU - Dorado-Rodelo, José Angel
AU - Ezquerra-Brauer, Josafat Marina
AU - Soto-Valdez, Herlinda
PY - 2007/9
Y1 - 2007/9
N2 - Spotted rose snapper (Lutjanus guttatus) fillets packed in two polymer films, polyamide 6,6 (PA66) and polyethylene terephthalate (PET), were stored at -20°C for a period of 120 days. Films were tested for melting temperature (PA66 253-257°C and PET 252-255°C), oxygen transmission rate [PA66 51.8 ± 12.9 cm3/(m2·24h·atm) and PET 152.7 ± 0.2cm3/(m2·24h·atm)] and water vapor transmission rate [PA66 17.8 ± 1.7g/(m2·24h) and PET 6.5 ± 0.2g/(m2·24h)]. Sensory analyses (firmness, flavour and appearance) were performed at 0, 30, 60, 90 and 120 days of storage after baking the fillets in the same storage bags. For raw fillets, their water-holding capacity (WHC), total aerobic counts (TAC), pH, trimethylamine (TMA) and shear-force resistance were measured at the same periods. Sensory analyses after baking showed no differences between the fillets packaged in the two films. The WHC, TAC, pH and TMA values in both products were kept within accepted limits. The fillets packed in PET showed a significant increase in firmness (shear-force resistance) during the first 60 days of storage and then a decrease at 90 days due to dehydration through the film seals. Over the same period, the fillets packed in PA66 showed no significant changes in firmness. In this study, it was demonstrated that it is possible to develop a ready-to-bake fish fillet product by using ovenproof films for packaging during storage.
AB - Spotted rose snapper (Lutjanus guttatus) fillets packed in two polymer films, polyamide 6,6 (PA66) and polyethylene terephthalate (PET), were stored at -20°C for a period of 120 days. Films were tested for melting temperature (PA66 253-257°C and PET 252-255°C), oxygen transmission rate [PA66 51.8 ± 12.9 cm3/(m2·24h·atm) and PET 152.7 ± 0.2cm3/(m2·24h·atm)] and water vapor transmission rate [PA66 17.8 ± 1.7g/(m2·24h) and PET 6.5 ± 0.2g/(m2·24h)]. Sensory analyses (firmness, flavour and appearance) were performed at 0, 30, 60, 90 and 120 days of storage after baking the fillets in the same storage bags. For raw fillets, their water-holding capacity (WHC), total aerobic counts (TAC), pH, trimethylamine (TMA) and shear-force resistance were measured at the same periods. Sensory analyses after baking showed no differences between the fillets packaged in the two films. The WHC, TAC, pH and TMA values in both products were kept within accepted limits. The fillets packed in PET showed a significant increase in firmness (shear-force resistance) during the first 60 days of storage and then a decrease at 90 days due to dehydration through the film seals. Over the same period, the fillets packed in PA66 showed no significant changes in firmness. In this study, it was demonstrated that it is possible to develop a ready-to-bake fish fillet product by using ovenproof films for packaging during storage.
KW - Frozen fish
KW - Ovenproof films
KW - Packaging
KW - Spotted rose snapper
UR - http://www.scopus.com/inward/record.url?scp=35949000506&partnerID=8YFLogxK
U2 - 10.1002/pts.758
DO - 10.1002/pts.758
M3 - Artículo
SN - 0894-3214
VL - 20
SP - 301
EP - 307
JO - Packaging Technology and Science
JF - Packaging Technology and Science
IS - 5
ER -