RT Journal Article
T1 Comparative study of preservation techniques for refrigerated Atlantic bonito Fillets: Effects of modified atmosphere packaging, vacuum packaging, and alginate coating on shelf life and quality
A1 Solinho, Joana
A1 Santos, Joana
A1 Vázquez Vázquez, Manuel
A1 Pinheiro, Rita
K1 Atlantic bonito
K1 Preservation techniques
K1 Physicochemical evaluation
K1 Sensory evaluation
K1 Texture
AB Effective preservation strategies are essential to extend fish shelf life, minimize waste, and ensure product quality. Owing to its high perishability, fish is prone to rapid deterioration due to physicochemical changes and microbial growth. This study evaluated the effectiveness of vacuum packaging (50 % vacuum), modified atmosphere packaging (MAP: 80 % N₂ + 20 % CO₂), and sodium alginate coating (1 %), all under refrigeration, compared to refrigeration alone as a control. Atlantic bonito (Sarda sarda) fillets were stored at 4 °C for 15 days. Physicochemical parameters (moisture, pH, lipid and protein content, chloride, ash, and fibre), oxidative stability (peroxide index and TBARs), texture, colour, microbiological load, and sensory attributes were analysed at defined intervals. Among the treatments, MAP was most effective in preserving fillet quality, exhibiting the lowest peroxide (1.10 ± 0.05 mEq/kg) and TBARs values (1.29 ± 0.06 mg MDA/kg). MAP samples also demonstrated better retention of texture and colour and maintained microbial counts within acceptable regulatory limits throughout storage. Sensory evaluation confirmed superior freshness, texture, and aroma in MAP-treated fillets, closely resembling freshly processed fish. In contrast, samples stored under vacuum or with sodium alginate coating showed moderate improvements over refrigeration alone but were less effective than MAP. These findings highlight MAP as a promising packaging solution for extending the shelf life of Atlantic bonito, offering enhanced oxidative stability, microbial safety, and sensory quality. The results support the application of MAP in the fish industry to improve product stability and consumer acceptability during refrigerated storage.
PB Elsevier
SN 2214-2894
YR 2025
FD 2025-07-04
LK https://hdl.handle.net/10347/44078
UL https://hdl.handle.net/10347/44078
LA eng
NO Solinho, J., Santos, J., Vázquez, M., & Pinheiro, R. (2025). Comparative study of preservation techniques for refrigerated Atlantic bonito Fillets: Effects of modified atmosphere packaging, vacuum packaging, and alginate coating on shelf life and quality. Food Packaging and Shelf Life, 50, 101556. 10.1016/j.fpsl.2025.101556
NO The authors thank: To Blue Project, Bioeconomy, People, Sustain- ability, Health (PT-INNOVATION-0105). This research was funded by Iceland Liechtenstein Norway EEA grants. Blue Growth Programme. Call2 – Business, Development, Innovation and SMEs; to UIDB/05937/ 2020 and UIDP/05937/2020 – CISAS funded by national funds, through FCT – Fundaç˜ao para a Ciencia e a Tecnologia.
DS Minerva
RD 26 abr 2026