Sensory, chemical and microbial changes for Atlantic cod (Gadus morhua L.) filets from capture-based-aquaculture in Greenland were studied. The objective was to determine shelf-life and indices of spoilage for iced or superchilled fillets when stored in air, or modified atmosphere packed (MAP; 40% CO2 and 60% N2). MAP iced storage extended the sensory shelf-life from 15 days to 21 days compared to storage in air. With superchilling at -1.7 °C sensory shelf-life was above 32 days, and no formation of total volatile nitrogen (TVN) was observed irrespective of storage in air or MAP. pH of ≥7.0, TVN (≥35 mg-N/100 g) and trimethylamine (≥20 mg-N TMA/100 g) were promising indices of spoilage. Aerobic viable counts were less valuable indices of spoilage as the dominating microbiota of cod in air (Pseudomonas spp., Photobacterium spp., Shewanella spp., Acinetobacter spp.) changed to Photobacterium spp. in MAP cod. Spoilage activity determined as the yield factor for TVN formation was 6-200 folds higher for Photobacterium spp. compared to Shewanella spp. and Pseudomonas spp. Photobacterium carnosum was responsible for TVN formation in iced cod irrespective of storage in air or MAP, and it was identified at the specific spoilage organism that limited iced product shelf-life.

中文翻译：

---

过冷与气调包装相结合，导致格陵兰捕获捕捞型水产养殖的大西洋鳕鱼（Gadus morhua L.）具有较长的货架期和有限的微生物生长。

研究了格陵兰以捕获为基础的水产养殖中大西洋鳕（Gadus morhua L.）鱼片的感官，化学和微生物变化。目的是确定冷藏或冷藏的鱼片在空气中或经过空气调节包装（MAP； 40％CO2和60％N2）时的保质期和变质指数。与在空气中储存相比，MAP冰镇储存将感官保存期限从15天延长至21天。在-1.7°C下过冷时，其保质期超过32天，并且无论在空气中或MAP中储存如何，均未观察到总挥发性氮（TVN）的形成。pH≥7.0，TVN（≥35 mg-N / 100 g）和三甲胺（≥20 mg-N TMA / 100 g）是有希望的变质指标。有氧活菌计数作为鳕鱼在空气中的主要微生物菌群的变质价值较低（假单胞菌属，光细菌属，希瓦氏菌属，不动杆菌属（Acinetobacter spp。）更改为光杆菌属（Photobacterium spp。）在MAP鳕鱼中 被确定为TVN形成的产量因子的腐败活性对于光细菌属物种而言是高6-200倍。与Shewanella spp相比。和假单胞菌属。无论在空气或MAP中的储存如何，肉食杆菌都是导致冰鳕鱼中TVN形成的原因，并且在限制冰制品保质期的特定腐败生物中被鉴定出来。