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Hurtado J, Montero P, Borderias A. Extension of shelf life of chilled hake (Merluccius capensis) by high pressure/Prolongación de la vida útil de merluza (Merluccius capensis) sometida a altas presiones conservada en refrigeración. FOOD SCI TECHNOL INT 2016. [DOI: 10.1177/108201320000600307] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Vacuum packed hake muscle subjected to 400 MPa (three 5-min cycles) at 7 °C proved to be more stable at chilled temperatures (2-3 °C), and sensorially acceptable, until 43 days of storage in comparison with the nine days for the non-pressurized hake. The lot pressurized at 400 MPa had the appearance of cooked muscle. The microbial load was initially reduced by two log units by pressurization at 400 MPa. Trimethylamine nitrogen (TMA-N) values were also very low. Pressurization had no effect on dimethylamine nitrogen (DMA-N) production. The lot pressurized at 400 MPa showed slower increase in drip loss from day 15 of storage. In the lot subjected to 200 MPa (three 5-min cycles) at 7 °C, which retained the appearance of raw fish, microorganisms were one log unit lower than in the non-pressurized sample and TMA-N was lower. In conclusion, the chilled shelf life was prolonged by about one week in the lot pressurized at 200 MPa and about two weeks in the lot pressurized at 400 MPa.
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Affiliation(s)
- J.L. Hurtado
- Instituto del Frío (CSIC). Ciudad Universitaria s/n, Madrid 28040, Spain
| | - P. Montero
- Instituto del Frío (CSIC). Ciudad Universitaria s/n, Madrid 28040, Spain
| | - A.J. Borderias
- Instituto del Frío (CSIC). Ciudad Universitaria s/n, Madrid 28040, Spain,
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52
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Hansen AÅ, Moen B, Rødbotten M, Berget I, Pettersen MK. Effect of vacuum or modified atmosphere packaging (MAP) in combination with a CO 2 emitter on quality parameters of cod loins ( Gadus morhua ). Food Packag Shelf Life 2016. [DOI: 10.1016/j.fpsl.2016.05.005] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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53
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Kirby R, da Silva M, Capell C, Vaz-Pires P, Gibbs P, Davies A, Jehanno D, Thuault D, Nychas G, Luten J. Note. Reaction of Bacteria Associated with Fish Spoilage to Chemical and Physical Stress. FOOD SCI TECHNOL INT 2016. [DOI: 10.1106/xbyd-ldnf-8ngy-44hg] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
Abstract
A cocktail made up of six bacteria isolated from fish was subjected to various heats (30 °C and 60 °C, 20 s) and chemical preservative stresses, alone and in combination. The chemical preservatives tested were potassium sorbate (PS, 1%), trisodium phosphate (TSP, 10%) and tetrasodium pyrophosphate (TSPP, 3%). Heating the bacteria at 60 °C for 20 s resulted in an average reduction of 2.0 log cfu/mL in the total number. The results showed amarked synergistic effect of heat treatment prior to chemical additives, especially for TSPP and sorbate; no significant effect was evident when chemicals were applied alone. The effect was increased by the application of chemical preservatives, before heating, in the decreasing order TSP, TSPP and sorbate; reductions obtained were more than 5.0, 4.0 and 3.0 log cfu/mL, respectively. The synergistic effect observed was dependent on the type of chemical additives used and also on the order of the treatments. Bacteria identified as Shewanella putrefaciens and Pseudomonas putida were more resistant to heat treatment and Brochothrix thermosphacta and Lactobacillus plantarum were more resistant to TSP treatment. These bacteria in the cocktail showed high sensitivity to combined TSP/heat treatment; bacterial cells identified as Enterobacter spp. were the most resistant to this treatment.
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Affiliation(s)
| | | | - C. Capell
- Escola Superior de Biotecnologia, R. Dr. António Bernardino de Almeida, 4200 Porto, Portugal
| | - P. Vaz-Pires
- Instituto de Ciências Biomédicas de Abel Salazar, Largo Prof. Abel Salazar, 2, 4099-003 Porto, Portugal
| | | | - A. Davies
- Leatherhead Food Research Association, LFRA, UK
| | | | - D. Thuault
- Centre de Recherche et de Développement Agro-Alimentaire, Adria, France
| | - G. Nychas
- Institute of Technology of Agricultural Products, Itap, Greece
| | - J. Luten
- Netherlands Institute for Fisheries Research, Rivo DLO, Netherlands
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54
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Oliveira H, Gonçalves A, Pedro S, Nunes ML, Vaz-Pires P, Costa R. Quality Changes During Salt-Curing of Cod ( Gadus morhua) at Different Temperatures. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2016. [DOI: 10.1080/10498850.2014.994153] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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55
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DeWitt CAM, Oliveira ACM. Modified Atmosphere Systems and Shelf Life Extension of Fish and Fishery Products. Foods 2016; 5:E48. [PMID: 28231143 PMCID: PMC5302388 DOI: 10.3390/foods5030048] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2016] [Revised: 05/30/2016] [Accepted: 06/18/2016] [Indexed: 11/16/2022] Open
Abstract
This review aims at summarizing the findings of studies published over the past 15 years on the application of modified atmosphere (MA) systems for shelf life extension of fish and fishery products. This review highlights the importance of CO₂ in the preservation of seafood products, and underscores the benefits of combining MA technology with product storage in the superchilled temperature range. It is generally accepted that MA technology cannot improve product quality and should not be utilized as a substitute for good sanitation and strict temperature control. Benefits derived from application of MA, however, can significantly impact preservation of product quality and it subsequent shelf-life. For this reason, this review is the first of its kind to propose detailed handling and quality guidelines for fresh fish to realize the maximum benefit of MA technology.
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Affiliation(s)
- Christina A Mireles DeWitt
- OSU Seafood Research & Education Center Experiment Station, Department of Food Science and Technology, Oregon State University, Astoria, OR 97103, USA.
| | - Alexandra C M Oliveira
- BluWrap, 766 Harrison Street #102, San Francisco, CA 94107, USA.
- Kodiak Seafood and Marine Science Center, School of Fisheries and Ocean Sciences, University of Alaska Fairbanks, 118 Trident Way, Kodiak, AK 99615, USA.
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56
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Fuentes‐Amaya LF, Munyard S, Fernandez‐Piquer J, Howieson J. Sensory, Microbiological and Chemical Changes in Vacuum-Packaged Blue Spotted Emperor (Lethrinus sp), Saddletail Snapper (Lutjanus malabaricus), Crimson Snapper (Lutjanus erythropterus), Barramundi (Lates calcarifer) and Atlantic Salmon (Salmo salar) Fillets Stored at 4°C. Food Sci Nutr 2016; 4:479-89. [PMID: 27247777 PMCID: PMC4867767 DOI: 10.1002/fsn3.309] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2015] [Revised: 09/28/2015] [Accepted: 09/28/2015] [Indexed: 11/12/2022] Open
Abstract
Quality assessment of finfish fillets during storage is important to be able to predict the shelf life of the fresh product during distribution. Microbial, chemical (pH, TMA, and TVB-N), and sensory (Quality index assessment QIA, Torry scheme) changes in vacuum-packaged blue-spotted emperor (Lethrinus sp), saddletail (Lutjanus malabaricus), crimson snapper (Lutjanus erythropterus), barramundi (Lates calcarifer), and Atlantic salmon (Salmo salar) fillets stored at 4°C were evaluated for 5 days. Microbiological study included evaluation of TVC (total viable counts), total psychrotrophic organisms, and H2S-producing bacteria. Numbers increased during storage time and reached an average of 8.5, 8.5, and 9.2 log10 cfu/g, respectively, for the five different fish species. These levels were above accepted microbiological limits for fish fillets. Although the sensory analyses showed a decrease in quality, none of the finfish fillets were considered unacceptable at the end of the storage trial. Chemically, there was a slight pH increase, but trimethylamine (TMA) levels remained low. However, total volatile basic nitrogen (TVB-N) levels increased over time, reaching levels above 35 mg/100 g for blue spotted emperor, saddletail snapper, and crimson snapper by the end of the storage period. Results show that the deterioration of finfish fillet quality is a complex event of biochemical, sensory, and microbial factors, and multiple analyses may be required to define acceptability.
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Affiliation(s)
- Luisa Fernanda Fuentes‐Amaya
- Centre of Excellence for Science, Seafood and HealthCurtin Health Innovation Research InstituteCurtin University7 Parker PlaceTechnology ParkWestern Australia6102Australia
- Food Science and TechnologySchool of Public HealthCurtin UniversityKent STBentleyWestern Australia6102Australia
| | - Steve Munyard
- Pathwest Laboratory Medicine WAQEII Medical CentreNedlandsWestern Australia6909Australia
| | - Judith Fernandez‐Piquer
- Tasmanian Institute of AgricultureSchool of Land and FoodUniversity of TasmaniaSandy BayTasmania7001Australia
| | - Janet Howieson
- Centre of Excellence for Science, Seafood and HealthCurtin Health Innovation Research InstituteCurtin University7 Parker PlaceTechnology ParkWestern Australia6102Australia
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57
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Messina CM, Bono G, Arena R, Randazzo M, Manuguerra S, Santulli A. Polyphenols from halophytes and modified atmosphere packaging improve sensorial and biochemical markers of quality of common dolphinfish (Coryphaena hippurus) fillets. Food Sci Nutr 2016; 4:723-32. [PMID: 27625776 PMCID: PMC5011380 DOI: 10.1002/fsn3.337] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2015] [Revised: 12/05/2015] [Accepted: 12/19/2015] [Indexed: 11/17/2022] Open
Abstract
Quality and shelf‐life of whole and filleted Coryphaena hippurus, stored with modified atmosphere packaging (MAP) and natural antioxidants from halophytes (HAL), were investigated. Fillets were divided into control, simply sealed in trays; MAP, preserved by modified atmosphere (45% CO2, 50% N2, 5% O2); and MAP‐HAL, pretreated with antioxidants and preserved by MAP. Whole and filleted fish were stored at −1 ± 0.5°C for 18 days. The quality of the samples was analyzed at the time of packaging and after 3, 6, 9, 12, 15, and 18 days. The MAP and MAP‐HAL groups maintained the best sensorial profile, pH, and drip loss with respect to the untreated fillets. Higher levels of total volatile basic nitrogen (TVB‐N) and oxidized proteins were observed in untreated samples with respect to the MAP and MAP‐HAL groups. The principle component analysis revealed a different quality profile for untreated and MAP‐treated fish.
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Affiliation(s)
- Concetta Maria Messina
- Dipartimento di Scienze della terra e del Mare DiSTeM Università degli Studi di Palermo Laboratorio di Biochimica Marina ed Ecotossicologia Via G. Barlotta 4 Trapani 91100 Italy
| | - Gioacchino Bono
- Istituto per l'Ambiente Marino Costiero Consiglio Nazionale delle Ricerche Via L. Vaccara 61 Mazara del Vallo 91026 Italy
| | - Rosaria Arena
- Dipartimento di Scienze della terra e del Mare DiSTeM Università degli Studi di Palermo Laboratorio di Biochimica Marina ed Ecotossicologia Via G. Barlotta 4 Trapani 91100 Italy
| | - Mariano Randazzo
- Istituto di Biologia marina Consorzio Universitario della Provincia di Trapani Via G. Barlotta 4 Trapani 91100 Italy
| | - Simona Manuguerra
- Istituto di Biologia marina Consorzio Universitario della Provincia di Trapani Via G. Barlotta 4 Trapani 91100 Italy
| | - Andrea Santulli
- Dipartimento di Scienze della terra e del Mare DiSTeM Università degli Studi di Palermo Laboratorio di Biochimica Marina ed Ecotossicologia Via G. Barlotta 4 Trapani 91100 Italy; Istituto di Biologia marina Consorzio Universitario della Provincia di Trapani Via G. Barlotta 4 Trapani 91100 Italy
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58
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Antimicrobial Performance of Two Different Packaging Materials on the Microbiological Quality of Fresh Salmon. COATINGS 2016. [DOI: 10.3390/coatings6010006] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
In the present research the antimicrobial activity of two active packaging materials on the spoilage microbiota of fresh salmon fillets was tested. A PET-coated film (PET: Polyethylene Terephthalate) containing lysozyme and lactoferrin was tested in parallel with a carvacrol-coextruded multilayer film. Salmon fillet samples were stored up to four days at 0 and 5 °C, comparatively. The carvacrol multilayer film was found effective in preventing mesophiles and psychrotrophs at shorter storage time and at lower temperature (4.0 compared to 5.0 log CFU/g in the control sample—CFU: Colony Forming Units). Lysozyme/lactoferrin-coated PET was instead efficient in decreasing H2S-producing bacteria at longer storage time and higher temperature (2.7 instead of 4.7 log CFU/g in the control sample). Even if is not intended as a way to “clean” a contaminated food product, an active package solution can indeed contribute to reducing the microbial population in food items, thus lowering the risk of food-related diseases.
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59
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Nieminen TT, Dalgaard P, Björkroth J. Volatile organic compounds and Photobacterium phosphoreum associated with spoilage of modified-atmosphere-packaged raw pork. Int J Food Microbiol 2015; 218:86-95. [PMID: 26623935 DOI: 10.1016/j.ijfoodmicro.2015.11.003] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2015] [Revised: 10/13/2015] [Accepted: 11/10/2015] [Indexed: 01/24/2023]
Abstract
Accumulation of volatile organic compounds was monitored in association with sensory quality, bacterial concentrations and culture-independent microbial community analyses in raw pork loin and pork collar during storage under high-oxygen modified atmosphere at +4 °C. Of the 48 volatile compounds detected in the pork samples, the levels of acetoin, diacetyl and 3-methyl-1-butanol had the highest correlations with the sensory scores and bacterial concentrations. These compounds accumulated in all of the four monitored lots of non-sterile pork but not in the sterilized pork during chilled storage. According to the culture-dependent and culture-independent characterization of bacterial communities, Brochothrix thermosphacta, lactic acid bacteria (Carnobacterium, Lactobacillus, Lactococcus, Leuconostoc, Weissella) and Photobacterium spp. predominated in pork samples. Photobacterium spp., typically not associated with spoilage of meat, were detected also in 8 of the 11 retail packages of pork investigated subsequently. Eleven isolates from the pork samples were shown to belong to Photobacterium phosphoreum by phenotypic tests and sequencing of the 16S rRNA and gyrB gene fragments. Off-odors in pork samples with high proportion of Photobacterium spp. were associated with accumulation of acetoin, diacetyl and 3-methyl-1-butanol in meat, but these compounds did not explain all the off-odors reported in sensory analyses.
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Affiliation(s)
- Timo T Nieminen
- Department of Food Hygiene and Environmental Health, Faculty of Veterinary Medicine, University of Helsinki, P.O. Box 66, 00014, Finland.
| | - Paw Dalgaard
- National Food Institute (DTU Food), Technical University of Denmark, Søltofts Plads, Building 221, 2800 Kgs. Lyngby, Denmark
| | - Johanna Björkroth
- Department of Food Hygiene and Environmental Health, Faculty of Veterinary Medicine, University of Helsinki, P.O. Box 66, 00014, Finland
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60
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Lactic acid bacteria and their controversial role in fresh meat spoilage. Meat Sci 2015; 109:66-74. [DOI: 10.1016/j.meatsci.2015.04.014] [Citation(s) in RCA: 125] [Impact Index Per Article: 13.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2015] [Revised: 04/21/2015] [Accepted: 04/22/2015] [Indexed: 11/19/2022]
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61
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Jérôme M, Macé S, Dousset X, Pot B, Joffraud JJ. Genetic diversity analysis of isolates belonging to the Photobacterium phosphoreum species group collected from salmon products using AFLP fingerprinting. Int J Food Microbiol 2015; 217:101-9. [PMID: 26513249 DOI: 10.1016/j.ijfoodmicro.2015.10.018] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2015] [Revised: 09/24/2015] [Accepted: 10/17/2015] [Indexed: 11/16/2022]
Abstract
An accurate amplified fragment length polymorphism (AFLP) method, including three primer sets for the selective amplification step, was developed to display the phylogenetic position of Photobacterium isolates collected from salmon products. This method was efficient for discriminating the three species Photobacterium phosphoreum, Photobacterium iliopiscarium and Photobacterium kishitanii, until now indistinctly gathered in the P. phosphoreum species group known to be strongly responsible for seafood spoilage. The AFLP fingerprints enabled the isolates to be separated into two main clusters that, according to the type strains, were assigned to the two species P. phosphoreum and P. iliopiscarium. P. kishitanii was not found in the collection. The accuracy of the method was validated by using gyrB-gene sequencing and luxA-gene PCR amplification, which confirmed the species delineation. Most of the isolates of each species were clonally distinct and even those that were isolated from the same source showed some diversity. Moreover, this AFLP method may be an excellent tool for genotyping isolates in bacterial communities and for clarifying our knowledge of the role of the different members of the Photobacterium species group in seafood spoilage.
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Affiliation(s)
- Marc Jérôme
- Ifremer, Laboratoire Ecosystèmes Microbiens et Molécules Marines pour les Biotechnologies (EM(3)B), BP21105, 44311 Nantes, France
| | - Sabrina Macé
- University of Liège, Food Science Department, Fundamental and Applied Research for Animal and Health, Food Microbiology, Sart-Tilman B43b, B-4000 Liège, Belgium
| | - Xavier Dousset
- LUNAM Université, Oniris, UMR1014, Secalim, Nantes, France
| | - Bruno Pot
- Applied Maths NV, Keistraat 120, Sint-Martens-Latem, Belgium
| | - Jean-Jacques Joffraud
- Ifremer, Laboratoire Ecosystèmes Microbiens et Molécules Marines pour les Biotechnologies (EM(3)B), BP21105, 44311 Nantes, France.
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62
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The effect of high pressure on formation of volatile amines in minced meat of cod (Gadus morhua). Eur Food Res Technol 2015. [DOI: 10.1007/s00217-015-2552-5] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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63
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Oliveira H, Gonçalves A, Nunes ML, Vaz-Pires P, Costa R. Quality changes during cod (Gadus morhua) desalting at different temperatures. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:2632-2640. [PMID: 25378287 DOI: 10.1002/jsfa.6995] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/23/2014] [Revised: 09/19/2014] [Accepted: 11/04/2014] [Indexed: 06/04/2023]
Abstract
BACKGROUND To advise consumers and manufacturers regarding decreasing the time needed to desalt salted cod (a time-consuming process), there is a need to develop knowledge about quality changes at different desalting temperatures. The objective of this work was to evaluate the physico-chemical, microbiological and sensory quality changes and their causes during cod desalting at 5, 10 and 15 °C, using a cod/water ratio of 1:9 without water changes. The influence of slices with different thickness and different desalting times was also evaluated. RESULTS Desalting promoted a decrease in the levels of total volatile basic nitrogen, thiobarbituric acid reactive substances and free amino acids nitrogen (FAA-N). The highest FAA-N values were found in 'thicker' samples desalted at 15 °C due to the higher proteolytic bacteria number observed in these samples, which activity compensated the leaching of soluble components to the desalting solution. The water uptake and the salt leaching out of the muscle found during the processes created conditions for the bacterial growth, contributing to the spoilage at 15 °C. Based on fresh odour and 'off'-flavours results, 'thicker' samples desalted at 15 °C after 72 h were close to spoilage and on microbial levels were spoiled. CONCLUSION In order to extend the shelf life and safety of cod desalted products, desalting at temperatures above 10 °C is not advisable. © 2014 Society of Chemical Industry.
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Affiliation(s)
- Helena Oliveira
- IPMA, I.P., Portuguese Institute for the Sea and Atmosphere, I.P., Division of Aquaculture and Upgrading, Avenida de Brasília, 1449-006 Lisboa, Portugal
- ICBAS-UP, Abel Salazar Institute for the Biomedical Sciences, University of Porto, Rua Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal
- CIIMAR/CIMAR, Interdisciplinary Center of Marine and Environmental Research, University of Porto, Rua dos Bragas 289, 4050-123 Porto, Portugal
- CERNAS, College of Agriculture of the Polytechnic Institute of Coimbra, Bencanta, 3045-601 Coimbra, Portugal
| | - Amparo Gonçalves
- IPMA, I.P., Portuguese Institute for the Sea and Atmosphere, I.P., Division of Aquaculture and Upgrading, Avenida de Brasília, 1449-006 Lisboa, Portugal
| | - Maria L Nunes
- IPMA, I.P., Portuguese Institute for the Sea and Atmosphere, I.P., Division of Aquaculture and Upgrading, Avenida de Brasília, 1449-006 Lisboa, Portugal
| | - Paulo Vaz-Pires
- ICBAS-UP, Abel Salazar Institute for the Biomedical Sciences, University of Porto, Rua Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal
- CIIMAR/CIMAR, Interdisciplinary Center of Marine and Environmental Research, University of Porto, Rua dos Bragas 289, 4050-123 Porto, Portugal
| | - Rui Costa
- CERNAS, College of Agriculture of the Polytechnic Institute of Coimbra, Bencanta, 3045-601 Coimbra, Portugal
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64
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Parlapani FF, Haroutounian SA, Nychas GJE, Boziaris IS. Microbiological spoilage and volatiles production of gutted European sea bass stored under air and commercial modified atmosphere package at 2 °C. Food Microbiol 2015; 50:44-53. [DOI: 10.1016/j.fm.2015.03.006] [Citation(s) in RCA: 75] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2014] [Revised: 02/25/2015] [Accepted: 03/16/2015] [Indexed: 01/24/2023]
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65
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Dabadé DS, Azokpota P, Nout MJR, Hounhouigan DJ, Zwietering MH, den Besten HMW. Prediction of spoilage of tropical shrimp (Penaeus notialis) under dynamic temperature regimes. Int J Food Microbiol 2015; 210:121-30. [PMID: 26119189 DOI: 10.1016/j.ijfoodmicro.2015.06.010] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2014] [Revised: 06/03/2015] [Accepted: 06/10/2015] [Indexed: 11/19/2022]
Abstract
The spoilage activity of Pseudomonas psychrophila and Carnobacterium maltaromaticum, two tropical shrimp (Penaeus notialis) spoilage organisms, was assessed in cooked shrimps stored at 0 to 28 °C. Microbiological, chemical and sensory analyses were performed during storage. P. psychrophila had a higher growth rate and showed a higher spoilage activity at temperatures from 0 to 15 °C, while at 28 °C, C. maltaromaticum had a higher growth rate. The spoilage activity of P. psychrophila was found to be higher in cooked shrimp than in fresh shrimp. Observed shelf-life data of shrimps stored at constant temperatures were used to validate a previously developed model that predicts tropical shrimp shelf-life at constant storage temperatures. Models predicting the growth of the spoilage organisms as a function of temperature were constructed. The validation of these models under dynamic storage temperatures simulating temperature fluctuation in the shrimp supply chain showed that they can be used to predict the shelf-life of cooked and fresh tropical shrimps.
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Affiliation(s)
- D Sylvain Dabadé
- Laboratoire de Biochimie Microbienne et de Biotechnologie Alimentaire, University of Abomey-Calavi, 01 B.P. 526 Cotonou, Benin; Laboratory of Food Microbiology, Wageningen University, P.O. Box 17, 6700 AA Wageningen, The Netherlands
| | - Paulin Azokpota
- Laboratoire de Biochimie Microbienne et de Biotechnologie Alimentaire, University of Abomey-Calavi, 01 B.P. 526 Cotonou, Benin
| | - M J Robert Nout
- Laboratory of Food Microbiology, Wageningen University, P.O. Box 17, 6700 AA Wageningen, The Netherlands
| | - D Joseph Hounhouigan
- Laboratoire de Biochimie Microbienne et de Biotechnologie Alimentaire, University of Abomey-Calavi, 01 B.P. 526 Cotonou, Benin
| | - Marcel H Zwietering
- Laboratory of Food Microbiology, Wageningen University, P.O. Box 17, 6700 AA Wageningen, The Netherlands
| | - Heidy M W den Besten
- Laboratory of Food Microbiology, Wageningen University, P.O. Box 17, 6700 AA Wageningen, The Netherlands.
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66
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Spoilage evaluation, shelf-life prediction, and potential spoilage organisms of tropical brackish water shrimp (Penaeus notialis) at different storage temperatures. Food Microbiol 2015; 48:8-16. [DOI: 10.1016/j.fm.2014.11.005] [Citation(s) in RCA: 53] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2014] [Revised: 10/14/2014] [Accepted: 11/07/2014] [Indexed: 11/23/2022]
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67
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Mejlholm O, Dalgaard P. Modelling and predicting the simultaneous growth of Listeria monocytogenes and psychrotolerant lactic acid bacteria in processed seafood and mayonnaise-based seafood salads. Food Microbiol 2015; 46:1-14. [DOI: 10.1016/j.fm.2014.07.005] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2013] [Revised: 06/16/2014] [Accepted: 07/04/2014] [Indexed: 10/25/2022]
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68
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Heising J, van Boekel M, Dekker M. Simulations on the prediction of cod (Gadus morhua) freshness from an intelligent packaging sensor concept. Food Packag Shelf Life 2015. [DOI: 10.1016/j.fpsl.2014.10.002] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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69
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Bacterial populations and the volatilome associated to meat spoilage. Food Microbiol 2015; 45:83-102. [DOI: 10.1016/j.fm.2014.02.002] [Citation(s) in RCA: 340] [Impact Index Per Article: 37.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2013] [Revised: 01/27/2014] [Accepted: 02/08/2014] [Indexed: 11/18/2022]
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70
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Carrascosa C, Saavedra P, Millán R, Jaber JR, Montenegro T, Raposo A, Sanjuán E. Microbial Growth Models in Gilthead Sea Bream (Sparus aurata) Stored in Ice. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2015. [DOI: 10.1080/10498850.2013.848964] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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71
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Gonçalves AA, de Lima JTAX, de Paula FER. Development of Quality Index Method (QIM) scheme for spiny lobster (Panulirus argus, Latreille, 1804) stored in ice. Food Control 2015. [DOI: 10.1016/j.foodcont.2014.07.010] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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72
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Zaragozá P, Fuentes A, Ruiz-Rico M, Vivancos JL, Fernández-Segovia I, Ros-Lis JV, Barat JM, Martínez-Máñez R. Development of a colorimetric sensor array for squid spoilage assessment. Food Chem 2014; 175:315-21. [PMID: 25577086 DOI: 10.1016/j.foodchem.2014.11.156] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2013] [Revised: 02/28/2014] [Accepted: 11/29/2014] [Indexed: 01/04/2023]
Abstract
The aim of this work was to develop and evaluate a rapid, easy-to-use optoelectronic system for the shelf-life assessment of squid in cold storage. For this purpose, an optoelectronic nose was designed, which consisted of an array containing six sensing materials prepared by combining different dyes and two inorganic supports (aluminium oxide and silica gel). Samples were packaged with the colorimetric array and kept in cold storage for 12 days. Squid spoilage was monitored simultaneously by the colorimetric array and by the physico-chemical and microbial analyses during storage. Samples exceeded the acceptability limits for microbial counts on the third day. PCA analysis carried out with CIELab showed that the colorimetric array was able to discriminate between fresh squid fit for consumption and spoiled squid. The statistical models obtained by PLS, with the optoelectronic nose, successfully predicted CO2 and O2 content in the headspace as well as microbial growth.
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Affiliation(s)
- Patricia Zaragozá
- Centro de Reconocimiento Molecular y Desarrollo Tecnológico, Unidad Mixta Universitat Politècnica de València-Universitat de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Ana Fuentes
- Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - María Ruiz-Rico
- Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - José-Luis Vivancos
- Centro de Reconocimiento Molecular y Desarrollo Tecnológico, Unidad Mixta Universitat Politècnica de València-Universitat de València, Camino de Vera s/n, 46022 Valencia, Spain; CIBER de Bioingeniería, Biomateriales y Nanomedicina (CIBER-BBN), Spain
| | - Isabel Fernández-Segovia
- Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain.
| | - José V Ros-Lis
- Centro de Reconocimiento Molecular y Desarrollo Tecnológico, Unidad Mixta Universitat Politècnica de València-Universitat de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - José M Barat
- Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Ramón Martínez-Máñez
- Centro de Reconocimiento Molecular y Desarrollo Tecnológico, Unidad Mixta Universitat Politècnica de València-Universitat de València, Camino de Vera s/n, 46022 Valencia, Spain; CIBER de Bioingeniería, Biomateriales y Nanomedicina (CIBER-BBN), Spain
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73
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Kaba N, Corapci B. Effects of Two Different Modified Atmosphere Compositions on Durability of Steam-Cooked Rainbow Trout ( O
ncorhynchus
M
ykiss
, Walbaum, 1792). J FOOD PROCESS PRES 2014. [DOI: 10.1111/jfpp.12195] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Nilgun Kaba
- Department of Fish Processing Technology; Fisheries Faculty; Sinop University; Sinop 57000 Turkey
| | - Bengunur Corapci
- Department of Fish Processing Technology; Fisheries Faculty; Sinop University; Sinop 57000 Turkey
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74
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Effect of Anisakis simplex (sl) larvae on the spoilage rate and shelf-life of fish mince products under laboratory conditions. Food Control 2014. [DOI: 10.1016/j.foodcont.2014.05.018] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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75
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Origin and ecological selection of core and food-specific bacterial communities associated with meat and seafood spoilage. ISME JOURNAL 2014; 9:1105-18. [PMID: 25333463 DOI: 10.1038/ismej.2014.202] [Citation(s) in RCA: 211] [Impact Index Per Article: 21.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/24/2014] [Revised: 07/10/2014] [Accepted: 09/03/2014] [Indexed: 02/07/2023]
Abstract
The microbial spoilage of meat and seafood products with short shelf lives is responsible for a significant amount of food waste. Food spoilage is a very heterogeneous process, involving the growth of various, poorly characterized bacterial communities. In this study, we conducted 16S ribosomal RNA gene pyrosequencing on 160 samples of fresh and spoiled foods to comparatively explore the bacterial communities associated with four meat products and four seafood products that are among the most consumed food items in Europe. We show that fresh products are contaminated in part by a microbiota similar to that found on the skin and in the gut of animals. However, this animal-derived microbiota was less prevalent and less abundant than a core microbiota, psychrotrophic in nature, mainly originated from the environment (water reservoirs). We clearly show that this core community found on meat and seafood products is the main reservoir of spoilage bacteria. We also show that storage conditions exert strong selective pressure on the initial microbiota: alpha diversity in fresh samples was 189±58 operational taxonomic units (OTUs) but dropped to 27±12 OTUs in spoiled samples. The OTU assemblage associated with spoilage was shaped by low storage temperatures, packaging and the nutritional value of the food matrix itself. These factors presumably act in tandem without any hierarchical pattern. Most notably, we were also able to identify putative new clades of dominant, previously undescribed bacteria occurring on spoiled seafood, a finding that emphasizes the importance of using culture-independent methods when studying food microbiota.
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76
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Parlapani FF, Mallouchos A, Haroutounian SA, Boziaris IS. Microbiological spoilage and investigation of volatile profile during storage of sea bream fillets under various conditions. Int J Food Microbiol 2014; 189:153-63. [DOI: 10.1016/j.ijfoodmicro.2014.08.006] [Citation(s) in RCA: 107] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2014] [Revised: 07/30/2014] [Accepted: 08/02/2014] [Indexed: 11/25/2022]
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77
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78
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Mejlholm O, Bøknæs N, Dalgaard P. Development and validation of a stochastic model for potential growth of Listeria monocytogenes in naturally contaminated lightly preserved seafood. Food Microbiol 2014; 45:276-89. [PMID: 25500393 DOI: 10.1016/j.fm.2014.06.006] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2014] [Revised: 06/05/2014] [Accepted: 06/10/2014] [Indexed: 11/30/2022]
Abstract
A new stochastic model for the simultaneous growth of Listeria monocytogenes and lactic acid bacteria (LAB) was developed and validated on data from naturally contaminated samples of cold-smoked Greenland halibut (CSGH) and cold-smoked salmon (CSS). During industrial processing these samples were added acetic and/or lactic acids. The stochastic model was developed from an existing deterministic model including the effect of 12 environmental parameters and microbial interaction (O. Mejlholm and P. Dalgaard, Food Microbiology, submitted for publication). Observed maximum population density (MPD) values of L. monocytogenes in naturally contaminated samples of CSGH and CSS were accurately predicted by the stochastic model based on measured variability in product characteristics and storage conditions. Results comparable to those from the stochastic model were obtained, when product characteristics of the least and most preserved sample of CSGH and CSS were used as input for the existing deterministic model. For both modelling approaches, it was shown that lag time and the effect of microbial interaction needs to be included to accurately predict MPD values of L. monocytogenes. Addition of organic acids to CSGH and CSS was confirmed as a suitable mitigation strategy against the risk of growth by L. monocytogenes as both types of products were in compliance with the EU regulation on ready-to-eat foods.
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Affiliation(s)
- Ole Mejlholm
- National Food Institute (DTU Food), Technical University of Denmark, Kgs. Lyngby, Denmark.
| | - Niels Bøknæs
- Royal Greenland Seafood Ltd., Svenstrup, Denmark
| | - Paw Dalgaard
- National Food Institute (DTU Food), Technical University of Denmark, Kgs. Lyngby, Denmark
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79
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Ananou S, Zentar H, Martínez-Bueno M, Gálvez A, Maqueda M, Valdivia E. The impact of enterocin AS-48 on the shelf-life and safety of sardines (Sardina pilchardus) under different storage conditions. Food Microbiol 2014; 44:185-95. [PMID: 25084662 DOI: 10.1016/j.fm.2014.06.008] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2013] [Revised: 03/06/2014] [Accepted: 06/11/2014] [Indexed: 11/16/2022]
Abstract
The purpose of this study was to determine the effect of enterocin AS-48, packaged under normal atmosphere (NA), vacuum (VP) or modified atmosphere (MAP) on the shelf life and safety of fresh sardines (Sardina pilchardus) stored at 5 °C. We studied the effect of these hurdles, alone or combined, on the relevant autochthonous bacterial populations. Total volatile basic nitrogen (TVB-N) content was used as indicative of freshness. Levels of biogenic amines cadaverine, putrescine, tyramine, and histamine were also determined. The application of AS-48 did not reduce the mesophilic, psychrotrophic, or Gram negative bacteria viable cell counts under any of the storage conditions tested. AS-48 did cause significant reductions in viable staphylococci counts, especially under VP. In sardines under NA treated with AS-48, the populations of histamine- and tyramine-forming total and lactic acid bacteria (LAB) showed no significant reductions. MAP or VP with AS-48 allowed reductions (significant at some storage times) in histamine- and tyramine-forming LAB. The TVB-N content was also reduced under normal atmosphere and, especially, in sardines stored under MAP. The most interesting results are those concerning the decrease (by several fold) in the levels of the biogenic amines cadaverine, putrescine, tyramine, and histamine determined after treatment with AS-48.
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Affiliation(s)
- S Ananou
- Departamento de Microbiología, Facultad de Ciencias, Universidad de Granada, Fuente Nueva s/n, 19071 Granada, Spain; Instituto de Biotecnología, Universidad de Granada, 18071 Granada, Spain
| | - H Zentar
- Instituto de Biotecnología, Universidad de Granada, 18071 Granada, Spain
| | - M Martínez-Bueno
- Departamento de Microbiología, Facultad de Ciencias, Universidad de Granada, Fuente Nueva s/n, 19071 Granada, Spain; Instituto de Biotecnología, Universidad de Granada, 18071 Granada, Spain
| | - A Gálvez
- Área de Microbiología, Facultad de Ciencias Experimentales, Universidad de Jaén, Paraje Las Lagunillas, Jaén, Spain
| | - M Maqueda
- Departamento de Microbiología, Facultad de Ciencias, Universidad de Granada, Fuente Nueva s/n, 19071 Granada, Spain
| | - E Valdivia
- Departamento de Microbiología, Facultad de Ciencias, Universidad de Granada, Fuente Nueva s/n, 19071 Granada, Spain; Instituto de Biotecnología, Universidad de Granada, 18071 Granada, Spain.
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80
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Birkeland S, Rotabakk BT. Effects of Additives and Packaging Method on Quality and Microbiological Characteristics in Mild Thermal Processed Fish Mince. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2014. [DOI: 10.1080/10498850.2012.720004] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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81
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Retention of shelf life and microbial quality of seer fish stored in modified atmosphere packaging and sodium acetate pretreatment. Food Packag Shelf Life 2014. [DOI: 10.1016/j.fpsl.2014.04.001] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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82
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Li M, Lin H, Khan MN, Wang J, Kong L. Effects of bacteriophage on the quality and shelf life of Paralichthys olivaceus during chilled storage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:1657-1662. [PMID: 24214837 DOI: 10.1002/jsfa.6475] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/11/2013] [Revised: 09/08/2013] [Accepted: 11/09/2013] [Indexed: 06/02/2023]
Abstract
BACKGROUND The microbiological spoilage of fishery foods is mainly due to specific spoilage organisms (SSOs), with Shewanella putrefaciens being the SSO of most chilled marine fish. Bacteriophages have shown excellent capability to control micro-organisms. The aim of this study was to determine a specific bacteriophage to prevent spoilage by reducing SSO (S. putrefaciens) levels in the marine fish Paralichthys olivaceus (olive flounder) under chilled storage. RESULTS Chilled flounder fillets were inoculated with S. putrefaciens and treated with different concentrations of bacteriophage Spp001 ranging from 10(4) to 10(8) plaque-forming units (pfu) mL(-1) . Bacterial growth (including total viable count and SSO) of the bacteriophage-treated groups was significantly inhibited compared with that of the negative control group (P < 0.05). Sensory evaluation and biochemical parameters revealed that the bacteriophage could extend the shelf life of chilled flounder fillets (from <4 to 14 days) with good esthetic quality, even at low temperature (4 °C). Furthermore, bacteriophage concentrations of 10(6) and 10(8) pfu mL(-1) were more effective than the chemical preservative potassium sorbate (5 g L(-1) ). CONCLUSION The bacteriophage Spp001 offered effective biocontrol of S. putrefaciens under chilled conditions, retaining the quality characteristics of spiked fish fillets, and thus could be a potential candidate for use in chilled fish fillet biopreservation.
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Affiliation(s)
- Meng Li
- Food Safety Laboratory, Ocean University of China, Qingdao, 266003, China
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83
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Changes in microbiological, physicochemical and muscle proteins of post mortem large yellow croaker (Pseudosciaena crocea). Food Control 2013. [DOI: 10.1016/j.foodcont.2013.05.028] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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84
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Fernández-Saiz P, Sánchez G, Soler C, Lagaron J, Ocio M. Chitosan films for the microbiological preservation of refrigerated sole and hake fillets. Food Control 2013. [DOI: 10.1016/j.foodcont.2013.03.047] [Citation(s) in RCA: 50] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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85
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Shelf life extension of whole Norway lobster Nephrops norvegicus using modified atmosphere packaging. Int J Food Microbiol 2013; 167:369-77. [PMID: 24201017 DOI: 10.1016/j.ijfoodmicro.2013.10.002] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2013] [Revised: 10/02/2013] [Accepted: 10/03/2013] [Indexed: 11/20/2022]
Abstract
Once a nuisance by-catch, today the Norway lobster (Nephrops norvegicus) is a valuable UK fisheries commodity. Unfortunately, the species is very susceptible to quality deterioration post harvest as it quickly develops black spots and also spoils rapidly due to bacterial growth. Treatment with chemicals can stop the blackening and carefully monitored cold storage can result in a sensory shelf life of up to 6.5 days. The high susceptibility to spoilage greatly restricts the extent to which N. norvegicus can be distributed to retailers and displayed for sale. The application of modified atmosphere (MA) could be extremely beneficial, allowing the chilled product to stay fresh for a long period of time, thus ensuring higher sales. In the present study, we identified a gas mix for the MA packaging (MAP) of whole N. norvegicus lobster into 200 g retail packs. Our results show that a shelf life extension to 13 days can be achieved when retail packs are stored in MAP at 1 °C. Effectiveness of the MAP was evaluated by using a newly developed QIM for MA-packaged whole N. norvegicus and also by analyzing bacterial plate counts. Changes in the microflora and effects of different storage temperatures on the quality of the MA packs are also presented. The main specific spoilage organism (SSO) of modified atmosphere packaged Norway lobster is Photobacterium phosphoreum.
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86
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87
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Mejlholm O, Dalgaard P. Development and validation of an extensive growth and growth boundary model for psychrotolerant Lactobacillus spp. in seafood and meat products. Int J Food Microbiol 2013; 167:244-60. [DOI: 10.1016/j.ijfoodmicro.2013.09.013] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2013] [Revised: 07/23/2013] [Accepted: 09/22/2013] [Indexed: 11/25/2022]
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88
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Alfaro B, Hernandez I. Evolution of the indigenous microbiota in modified atmosphere packaged Atlantic horse mackerel (Trachurus trachurus) identified by conventional and molecular methods. Int J Food Microbiol 2013; 167:117-23. [DOI: 10.1016/j.ijfoodmicro.2013.08.017] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2013] [Revised: 07/30/2013] [Accepted: 08/23/2013] [Indexed: 11/25/2022]
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89
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Bouletis AD, Arvanitoyannis IS, Hadjichristodoulou C, Neofitou C, Sakkomitrou M, Kolokythopoulou F. The effect of modified atmosphere packaging on the microbiological, physical, chemical and sensory characteristics of broadtail squid (Illex coindetii). Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12286] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Achilleas D. Bouletis
- Laboratory of Food Technology; Department of Agriculture; Ichthyology and Aquatic Environment; School of Agricultural Sciences; University of Thessaly; Fytokou St 38446 Nea Ionia Magnesias Volos Hellas Greece
| | - Ioannis S. Arvanitoyannis
- Laboratory of Food Technology; Department of Agriculture; Ichthyology and Aquatic Environment; School of Agricultural Sciences; University of Thessaly; Fytokou St 38446 Nea Ionia Magnesias Volos Hellas Greece
| | - Christos Hadjichristodoulou
- Laboratory of Epidemiology and Public Health; Department of Medicine; School of Health Sciences; Lapithon 6 Larissa Hellas Greece
| | - Christos Neofitou
- Laboratory of Food Technology; Department of Agriculture; Ichthyology and Aquatic Environment; School of Agricultural Sciences; University of Thessaly; Fytokou St 38446 Nea Ionia Magnesias Volos Hellas Greece
| | - Maria Sakkomitrou
- Laboratory of Epidemiology and Public Health; Department of Medicine; School of Health Sciences; Lapithon 6 Larissa Hellas Greece
| | - Foteini Kolokythopoulou
- Laboratory of Epidemiology and Public Health; Department of Medicine; School of Health Sciences; Lapithon 6 Larissa Hellas Greece
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90
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Alfaro B, Hernández I, Baliño-Zuazo L, Barranco A. Quality changes of Atlantic horse mackerel fillets (Trachurus trachurus) packed in a modified atmosphere at different storage temperatures. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2013; 93:2179-2187. [PMID: 23401147 DOI: 10.1002/jsfa.6025] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/21/2012] [Revised: 11/20/2012] [Accepted: 12/03/2012] [Indexed: 06/01/2023]
Abstract
BACKGROUND Atlantic horse mackerel (Trachurus trachurus) is an important commercial fish in Europe. Changes in microbial growth, sensory quality and chemical evolution of modified atmosphere packed (MAP) horse mackerel fillets (48% CO₂/50% N₂/2% O₂) were monitored at different storage temperatures (2, 4, 6 and 10 °C). RESULTS The observed sensory shelf life of MAP fish fillets was found to be approximately 7 days at 2 °C, 6 days at 4 °C, 5 at 6 °C and 3 days at 10 °C. A significant correlation was observed between all sensory attributes and two groups of bacteria [total viable count (TVC) and psychrotrophic bacteria], with sensorial rejection when the bacteria approached 10⁶ CFU g⁻¹ at 4, 6 and 10 °C. A level of 30-50 mg total volatile basic nitrogen 100 g⁻¹ of mackerel muscle was well correlated with sensory shelf life determination at all temperatures, except for 2 °C. During the storage time, lipid oxidation did not increase at any temperature and could not be related to quality decay. The presence of acetaldehyde and butyraldehyde in the packing atmosphere was only found in fillets stored at the highest temperature studied (10 °C). CONCLUSION In this study, key quality parameters were established to monitor the spoilage and shelf life of MAP Trachurus trachurus stored at different temperatures. In addition, these results confirm the use of modified atmosphere packaging as a mild preservation method for fillets of Atlantic horse mackerel.
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Affiliation(s)
- Begoña Alfaro
- Food Research Division, AZTI-Tecnalia, Parque Tecnológico de Bizkaia, Astondo Bidea, Edf. 609, 48160, Derio, Bizkaia, Spain.
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91
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Genç İY, Esteves E, Aníbal J, Diler A. Effects of chilled storage on quality of vacuum packed meagre fillets. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2012.09.007] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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92
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Boziaris IS, Stamatiou AP, Nychas GJE. Microbiological aspects and shelf life of processed seafood products. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2013; 93:1184-1190. [PMID: 22987506 DOI: 10.1002/jsfa.5873] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/02/2012] [Revised: 07/20/2012] [Accepted: 07/28/2012] [Indexed: 06/01/2023]
Abstract
BACKGROUND Fresh fish and seafoods are very perishable products mainly owing to microbial activity of specific spoilage micro-organisms. Application of hurdle technology leads to a variety of processed products with extended shelf life. In this study, sensory evaluation and microbiological analysis were carried out on 17 processed seafood products stored at 4 °C to determine their shelf life and the predominant spoilage micro-organisms. RESULTS Shelf life determined by sensory analysis varied from 66 to 180 days depending on the product. The cause of spoilage for most of the products was the development of off-flavours/off-odours, while two products were rejected owing to oil discolouration. Pseudomonads were in most cases below detection limit. H₂S-producing bacteria, Brochothrix thermosphacta and Enterobacteriaceae were below detection limit throughout the experiment. The predominant spoilage micro-organisms were lactic acid bacteria and yeasts. Hygiene indicators such as Staphylococcus spp. and total coliforms were also below detection limit in all samples. CONCLUSION Primarily the initial pH and secondarily the NaCl content determined shelf life duration. Under the applied conditions, lactic acid bacteria and yeasts predominated. The contribution of chemical oxidation and/or autolysis to spoilage and shelf life might be important for most of the products.
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Affiliation(s)
- Ioannis S Boziaris
- Department of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Fitokou Street, GR-38446 Nea Ionia, Volos, Greece.
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93
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Development of a rapid real-time PCR method as a tool to quantify viable Photobacterium phosphoreum bacteria in salmon (Salmo salar) steaks. Appl Environ Microbiol 2013; 79:2612-9. [PMID: 23396343 DOI: 10.1128/aem.03677-12] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
A specific real-time PCR quantification method combined with a propidium monoazide sample treatment step was developed to determine quantitatively the viable population of the Photobacterium phosphoreum species group in raw modified-atmosphere-packed salmon. Primers were designed to amplify a 350-bp fragment of the gyrase subunit B gene (gyrB) of P. phosphoreum. The specificity of the two primers was demonstrated by using purified DNA from 81 strains of 52 different bacterial species. When these primers were used for real-time PCR in pure culture, a good correlation (R(2) of 0.99) was obtained between this method and conventional enumeration on marine agar (MA). Quantification was linear over 5 log units as confirmed by using inoculated salmon samples. On naturally contaminated fresh salmon, the new real-time PCR method performed successfully with a quantification limit of 3 log CFU/g. A correlation coefficient (R(2)) of 0.963 was obtained between the PCR method and classic enumeration on MA, followed by identification of colonies (290 isolates identified by real-time PCR or by 16S rRNA gene sequencing). A good correlation with an R(2) of 0.940 was found between the new PCR method and an available specific conductance method for P. phosphoreum. This study presents a rapid tool for producing reliable quantitative data on viable P. phosphoreum bacteria in fresh salmon in 6 h. This new culture-independent method will be valuable for future fish inspection, the assessment of raw material quality in fish processing plants, and studies on the ecology of this important specific spoilage microorganism.
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94
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Modelling the effect of the temperature and carbon dioxide on the growth of spoilage bacteria in packed fish products. Food Control 2013. [DOI: 10.1016/j.foodcont.2012.05.046] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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95
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Macé S, Joffraud JJ, Cardinal M, Malcheva M, Cornet J, Lalanne V, Chevalier F, Sérot T, Pilet MF, Dousset X. Evaluation of the spoilage potential of bacteria isolated from spoiled raw salmon (Salmo salar) fillets stored under modified atmosphere packaging. Int J Food Microbiol 2013; 160:227-38. [DOI: 10.1016/j.ijfoodmicro.2012.10.013] [Citation(s) in RCA: 81] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2012] [Revised: 10/01/2012] [Accepted: 10/25/2012] [Indexed: 10/27/2022]
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Mejlholm O, Devitt TD, Dalgaard P. Effect of brine marination on survival and growth of spoilage and pathogenic bacteria during processing and subsequent storage of ready-to-eat shrimp (Pandalus borealis). Int J Food Microbiol 2012; 157:16-27. [DOI: 10.1016/j.ijfoodmicro.2012.04.006] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2011] [Revised: 01/17/2012] [Accepted: 04/08/2012] [Indexed: 10/28/2022]
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97
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Macé S, Cornet J, Chevalier F, Cardinal M, Pilet MF, Dousset X, Joffraud JJ. Characterisation of the spoilage microbiota in raw salmon (Salmo salar) steaks stored under vacuum or modified atmosphere packaging combining conventional methods and PCR–TTGE. Food Microbiol 2012; 30:164-72. [DOI: 10.1016/j.fm.2011.10.013] [Citation(s) in RCA: 109] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2011] [Revised: 09/27/2011] [Accepted: 10/20/2011] [Indexed: 11/28/2022]
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98
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Sone I, Olsen RL, Sivertsen AH, Eilertsen G, Heia K. Classification of fresh Atlantic salmon (Salmo salar L.) fillets stored under different atmospheres by hyperspectral imaging. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2011.11.001] [Citation(s) in RCA: 55] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Santos JS, Oliveira MBPP. Revisão: alimentos frescos minimamente processados embalados em atmosfera modificada. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2012. [DOI: 10.1590/s1981-67232012000100001] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Os alimentos frescos, minimamente processados e embalados sob atmosfera modificada atraem os consumidores que procuram produtos frescos e saudáveis, e que, ao mesmo tempo, são fáceis de transportar e preparar. A atmosfera no interior das embalagens consiste numa mistura de gases que está otimizada para cada alimento, de modo a preservar as suas qualidades durante mais tempo. A manutenção da temperatura de refrigeração durante o processamento, o armazenamento, a distribuição e a comercialização é essencial, por causa da natureza perecível dos produtos frescos minimamente processados. Este trabalho discute o estado de arte dos alimentos frescos minimamente processados (frutas, vegetais, carnes e pescados) embalados em atmosfera modificada, com uma descrição pormenorizada dos últimos desenvolvimentos nesse campo.
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