Effect of modified atmosphere and active packaging on the shelf-life of fresh bluefin tuna fillets

Elena Torrieri*, Pier Antimo Carlino, Silvana Cavella, Vincenzo Fogliano, Ilaria Attianese, Giovanna Giuliana Buonocore, Paolo Masi

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

29 Citations (Scopus)

Abstract

The aim of this work was to study the influence of the combined use of MAP and antioxidant-based active packaging on the shelf-life of fresh bluefin tuna fillets stored at 3 °C. Active packaging films were produced by embedding α-tocopherol into an unstabilized low density polyethylene (LDPE) matrix at three concentrations (0.1%, 0.5%, 1%). α-Tocopherol release kinetics, in vitro antioxidant activity, oxygen permeability and crystallinity degree were determined to characterize the film. Preliminary shelf-life tests were performed to select critical quality indices, the best gas composition and the best α-tocopherol concentrations in the active film. Then, the effectiveness of the chosen active packaging film in combination with MAP was assessed by monitoring critical quality indices of fresh bluefin tuna fillet during storage at 3 °C for 18 days. Obtained results showed that (i) 100% N2 atmosphere has a protective effect on haemoglobin and lipid oxidation processes monitored, (ii) active film is able to reduce fat oxidation, (iii) the combined effect of MAP and active packaging can be considered a valuable tool to increase the shelf-life of raw fish products.

Original languageEnglish
Pages (from-to)429-435
Number of pages7
JournalJournal of Food Engineering
Volume105
Issue number3
DOIs
Publication statusPublished - Aug 2011
Externally publishedYes

Keywords

  • Active film
  • Antioxidant
  • MAP
  • Shelf-life
  • Tuna fish

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