Application of nitric oxide in modified atmosphere packaging of tilapia (Oreschromis niloticus) fillets.

Abstract Nitric oxide (NO) and nitrogen (N 2) (0.4/99.6, v/v) were flushed in a modified atmosphere packaging (NO-MAP) to preserve tilapia fillets at 4 °C. Compared with vacuum packaged (VAP) samples, NO-MAP samples had higher redness values, lower rigor extent and less drip loss. After storage of 15 days, nitrate levels in the fillets were lower than that of the nitrate/nitrite processed foods like ham and below the China National Standard of the maximum permitted limit. In addition, NO-MAP was more effective in improving tilapia quality than NO euthanasia of live tilapia and saturated NO solution immersion of tilapia fillets. The results suggested that NO-MAP could be a potential novel MAP technique in storage of tilapia fillets to improve the product quality, extend the shelf-life and reduce food safety risks. This technique also has the potential to be used for other fresh fish or meat packaging and storage. Highlights • Nitric oxide-modified atmosphere packaging (NO-MAP) was used in tilapia fillets. • NO-MAP improved fillets quality causing higher redness values and longer shelf-life. • NO-MAP caused less nitrate after the storage thus reduced the food safety risks. • NO-MAP was more effective in improving fillets quality than other NO-based methods. [ABSTRACT FROM AUTHOR]