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Luqman M, Hassan HU, Ghaffar RA, Bilal M, Kanwal R, Raza MA, Kabir M, Fadladdin YAJ, Ali A, Rafiq N, Ibáñez-Arancibia E, Ríos-Escalante PDL, Siddique MAM. Post-harvest bacterial contamination of fish, their assessment and control strategies. BRAZ J BIOL 2024; 84:e282002. [PMID: 39292138 DOI: 10.1590/1519-6984.282002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2024] [Accepted: 03/31/2024] [Indexed: 09/19/2024] Open
Abstract
Healthy fish populations lead to healthy aquatic ecosystems and it is our responsibility to be a part of the solution. Fish is one of the most favored foods and is suitable for people of all ages. Fish is an essential source of protein, vitamins, and minerals and a source of income for millions of people. Human population growth and climate change are putting a strain on our food system, demanding the development of sustainable services to enhance global food production and its security. Food safety is an intricate problem in both developed and developing countries. Fresh fish is a highly perishable food with a limited life span; as a result, it must be delivered and kept carefully to minimize deterioration and assure safety. Fish spoilage is linked to biochemical changes that occur post-harvest, such as storage and transportation. These modifications can account for fish spoilage by altering the taste, texture, and appearance. Fish harvesting, distribution, and post-harvest handling are all unhygienic, resulting in poor and unpredictable fish quality in the market. Many innovative and effective control measurements of various bacteria in fish have been proposed and evaluated. This review is a systematic approach to investigating post-harvest fish spoilage, its assessment, and control strategies.
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Affiliation(s)
- M Luqman
- Kohat University of Science and Technology, Department of Zoology, Kohat, Khyber Pakhtunkhwa, Pakistan
| | - H Ul Hassan
- University of Karachi, Department of Zoology, Karachi, Pakistan
- Ministry of National Food Security and Research, Fisheries Development Board, Islamabad, Pakistan
| | - R A Ghaffar
- Kohat University of Science and Technology, Department of Zoology, Kohat, Khyber Pakhtunkhwa, Pakistan
| | - M Bilal
- Government College University Lahore, Department of Zoology, Lahore, Pakistan
| | - R Kanwal
- Kohat University of Science and Technology, Department of Zoology, Kohat, Khyber Pakhtunkhwa, Pakistan
| | - M A Raza
- Government Postgraduate College Satellite Town, Department of Biology, Gujranwala, Pakistan
| | - M Kabir
- Thal University Bhakkar (University of Sargodha, Ex-Sub Campus Bhakkar), Department of Biological Sciences, Bhakkar-30000, Punjab, Pakistan
| | - Y A J Fadladdin
- King Abdulaziz University, Faculty of Sciences, Department of Biological Sciences, Jeddah, Saudi Arabia
| | - A Ali
- University of Karachi, Center of Excellence in Marine Biology, Karachi, Pakistan
| | - N Rafiq
- Abdul Wali Khan University Mardan, Department of Zoology, Mardan, Khyber Pakhtunkhwa, Pakistan
| | - E Ibáñez-Arancibia
- Universidad de la Frontera, Programa de Doctorado en Biología Celular y Molecular Aplicada, Casilla, Temuco, Chile
- Universidad Católica de Temuco, Facultad de Recursos Naturales, Departamento de Ciencias Biológicas y Químicas, Temuco, Chile
| | - P D L Ríos-Escalante
- Universidad Católica de Temuco, Facultad de Recursos Naturales, Departamento de Ciencias Biológicas y Químicas, Temuco, Chile
| | - M A M Siddique
- University of South Bohemia in České Budějovice, Research Institute of Fish Culture and Hydrobiology, Faculty of Fisheries and Protection of Waters, Laboratory of Reproductive Physiology, Vodňany, Czech Republic
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Nanou E, Kotsiri M, Kogiannou D, Katsouli M, Grigorakis K. Consumer Perception of Freshness and Volatile Composition of Fresh Gilthead Seabream and Seabass in Active Packaging with and without CO 2-Emitting Pads. Foods 2023; 12:foods12030505. [PMID: 36766034 PMCID: PMC9914307 DOI: 10.3390/foods12030505] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2022] [Revised: 01/11/2023] [Accepted: 01/16/2023] [Indexed: 01/24/2023] Open
Abstract
Active packaging with CO2-emitters (pads) has recently been used for shelf-life extension of fresh fish. The aim of this study was to identify consumer attitudes towards fresh fish packaging, to examine whether Greek consumers prefer active packaging with pad over active packaging without pad, to investigate any perceived differences in the sensory freshness of the fish, and to relate consumer perception to volatile composition of fish fillets. In total, 274 consumers participated in the study which included freshness sensory evaluation of gilthead seabream (Sparus aurata) and seabass (Dicentrarchuslabrax), whole-gutted and filleted, raw and cooked, at high quality and at the end of high-quality shelf-life. Samples were packed under modified atmosphere either with a pad or without. Results showed that consumers preferred packages with pads, especially at the end of high quality shelf-life. They perceived raw samples packed with a pad to be fresher and closer to the ideal product, and also had a higher purchase intention towards them. Cooked samples were not perceived differently. Consumers' perception was in accordance with the GC-MS findings in the volatile compounds that function as freshness or spoilage indicators. Most participants were positive towards fresh fish packaging although they usually buy unpacked fresh fish. Our results suggest that active packaging with CO2 emitters contribute to freshness preservation and that it has a positive potential in the Greek market.
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Affiliation(s)
- Evangelia Nanou
- Institute of Marine Biology, Biotechnology and Aquaculture, Hellenic Centre for Marine Research, 46.7 km Athens-Sounio Ave., 19013 Attiki, Greece
| | - Mado Kotsiri
- Institute of Marine Biology, Biotechnology and Aquaculture, Hellenic Centre for Marine Research, 46.7 km Athens-Sounio Ave., 19013 Attiki, Greece
| | - Dimitra Kogiannou
- Institute of Marine Biology, Biotechnology and Aquaculture, Hellenic Centre for Marine Research, 46.7 km Athens-Sounio Ave., 19013 Attiki, Greece
| | - Maria Katsouli
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National TechnicalUniversity of Athens (NTUA), 15780 Athens, Greece
| | - Kriton Grigorakis
- Institute of Marine Biology, Biotechnology and Aquaculture, Hellenic Centre for Marine Research, 46.7 km Athens-Sounio Ave., 19013 Attiki, Greece
- Correspondence:
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Katsouli M, Semenoglou I, Kotsiri M, Gogou E, Tsironi T, Taoukis P. Active and Intelligent Packaging for Enhancing Modified Atmospheres and Monitoring Quality and Shelf Life of Packed Gilthead Seabream Fillets at Isothermal and Variable Temperature Conditions. Foods 2022; 11:foods11152245. [PMID: 35954012 PMCID: PMC9367868 DOI: 10.3390/foods11152245] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 07/19/2022] [Accepted: 07/23/2022] [Indexed: 02/01/2023] Open
Abstract
The study investigated the effect of active modified atmosphere packaging (20% CO2–60% N2–20% O2) with CO2 emitters (MAP-PAD) and conventional MAP (MAP) on the quality and shelf-life of gilthead seabream fillets during chill storage, while the most appropriate enzymatic Time Temperature Integrators (TTI) were selected for monitoring their shelf-life at isothermal and variable temperature storage conditions (Teff = 4.8 °C). The concentration of CO2 and O2 in the headspace of the package, volatile compounds and of the microbial population were monitored during storage. The kinetic parameters for bacterial growth were estimated at 0–10 °C using the Baranyi growth model. The MAP-PAD samples presented significantly lower microbial growth rates and longer lag phases compared to the MAP samples, leading to significant shelf-life extension: 2 days of extension at 2.5 °C and 5 °C, while 50% extension at variable conditions (Teff = 4.8 °C). CO2 emitters in the package improved the chemical freshness (K-values) and volatile compounds (characterizing freshness). The responses of different enzymatic TTI were modeled as the function of enzyme concentration, temperature and storage time. The activation energy (Ea) ranged from 97 to 148 kJ mol−1, allowing the selection of appropriate TTIs for the shelf-life monitoring of each fish product: LP-150U for the MAP and M-25U for the MAP-PAD samples. The validation experiment at Teff = 4.8 °C confirmed the applicability of Arrhenius-type models, as well as the use of TTIs as effective chill chain management tools during distribution and storage.
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Affiliation(s)
- Maria Katsouli
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens (NTUA), 15780 Athens, Greece; (M.K.); (I.S.); (E.G.); (T.T.)
| | - Ioanna Semenoglou
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens (NTUA), 15780 Athens, Greece; (M.K.); (I.S.); (E.G.); (T.T.)
| | - Mado Kotsiri
- Institute of Marine Biology, Biotechnology and Aquaculture, Hellenic Centre for Marine Research, 46.7 Athens-Sounio Ave, 19013 Attiki, Greece;
| | - Eleni Gogou
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens (NTUA), 15780 Athens, Greece; (M.K.); (I.S.); (E.G.); (T.T.)
- Department of Food Science and Nutrition, University of Thessaly, End N. Temponera, 43100 Karditsa, Greece
| | - Theofania Tsironi
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens (NTUA), 15780 Athens, Greece; (M.K.); (I.S.); (E.G.); (T.T.)
- Laboratory of Food Process Engineering, Department of Food Science and Human Nutrition, Agricultural University of Athens, 11855 Athens, Greece
| | - Petros Taoukis
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens (NTUA), 15780 Athens, Greece; (M.K.); (I.S.); (E.G.); (T.T.)
- Correspondence: ; Tel.: +30-2107723171
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Edible Xanthan/Propolis Coating and Its Effect on Physicochemical, Microbial, and Sensory Quality Indices in Mackerel Tuna ( Euthynnus affinis) Fillets during Chilled Storage. Gels 2022; 8:gels8070405. [PMID: 35877490 PMCID: PMC9315731 DOI: 10.3390/gels8070405] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2022] [Revised: 05/31/2022] [Accepted: 06/21/2022] [Indexed: 11/16/2022] Open
Abstract
Worldwide aquaculture production is increasing, but with this increase comes quality and safety related problems. Hence, there is an urgent need to develop potent technologies to extend the shelf life of fish. Xanthan gum is commonly used in the food industry because of its high-water solubility, stability of its aqueous solutions in a wide pH range, and high viscosity. One of its modern food applications is its use as a gelling agent in edible coatings building. Therefore, in this study, the effect of xanthan coating containing various concentrations (0, 1, 2%; w/v) of ethanolic extract of propolis (EEP) on physicochemical, microbial, and sensory quality indices in mackerel fillets stored at 2 °C for 20 days was evaluated. The pH, peroxide value, K-value, TVB-N, TBARS, microbiological and sensory characteristics were determined every 5 days over the storage period (20 days). Samples treated with xanthan (XAN) coatings containing 1 and 2% of EEP were shown to have the highest level of physicochemical protection and maximum level of microbial inhibition (p < 0.05) compared to uncoated samples (control) over the storage period. Furthermore, the addition of EEP to XAN was more effective in notably preserving (p < 0.05) the taste and odor of coated samples compared to control.
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Amines-mediated β-glucose pentaacetate to generate photoluminescent polymer-carbon nanodots for visual monitoring the freshness of shrimp. Talanta 2022; 249:123706. [PMID: 35749905 DOI: 10.1016/j.talanta.2022.123706] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2022] [Revised: 06/14/2022] [Accepted: 06/16/2022] [Indexed: 01/01/2023]
Abstract
In this paper, a portable fluorescence-based functional hydrogel loaded with β-d-glucose pentaacetate (β-D-GP) is designed for high-sensitive quantification of amine vapor and visual monitoring of freshness of shrimp. We found for the first time that amine vapor can mediate β-D-GP to generate photoluminescent polymer-carbon nanodots (PCNDs) with good optical properties. On this basis, a functional hydrogel sensing platform is simply formed by solidifying β-D-GP in agarose hydrogels. When exposure to the volatile amines released from the spoilage of shrimp, β-D-GP in hydrogel is immediately mediated by amines to generate PCNDs, resulting in obvious fluorescence-based color variation of functional hydrogel. Notably, a smartphone is used to obtain digital photographs and RGB (Red/Green/Blue) information of hydrogels for on-site quantitative analysis. The gray value of G/(R + B) of hydrogel shows good linearity with trimethylamine (TMA) vapor concentration in the range of 0-59.49 × 10-9 mol dm-3. More importantly, the G/(R + B) value of functional hydrogel is successfully used to assess the freshness of shrimp. Consequently, this strategy provides a low-cost, portable fluorescence analysis device with promising applications in achieving high-sensitive, nondestructive, and on-site food safety evaluation of animal-derived aquatic products.
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Iacumin L, Jayasinghe AS, Pellegrini M, Comi G. Evaluation of Different Techniques, including Modified Atmosphere, under Vacuum Packaging, Washing, and Latilactobacillus sakei as a Bioprotective Agent, to Increase the Shelf-Life of Fresh Gutted Sea Bass ( Dicentrarchus labrax) and Sea Bream ( Sparus aurata) Stored at 6 ± 2 °C. BIOLOGY 2022; 11:biology11020217. [PMID: 35205084 PMCID: PMC8869610 DOI: 10.3390/biology11020217] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 11/18/2021] [Revised: 12/26/2021] [Accepted: 01/26/2022] [Indexed: 11/23/2022]
Abstract
Simple Summary A method of increasing the shelf life of gutted sea bass and sea bream packaged under vacuum and stored at 6 ± 2 °C (simulating supermarkets and consumer fridges) through the use of bioprotective starter cultures was studied. An increase in the shelf life up until 14 days was observed by washing the gutted fish in water supplemented with a culture of Latilactobacillus sakei and dextrose (0.1%). L. sakei reduced the growth of specific spoilage microorganisms and consequently reduced the production of total volatile nitrogen and oxidized compounds. Abstract Fish meat is very perishable because of indigenous and microbial enzymes, which determine spoilage and shelf life. The deterioration processes, which lead to an important, sequential, and progressive modification of the initial state of freshness, are fast and depend on rearing, harvesting, slaughtering, handling, and storage conditions. Usually, the shelf life of gutted fish stored at 4 ± 2 °C under vacuum packaging (VP—1.0 bar) and modified atmosphere packaging (MAP, 70% N2, <1% O2, 30% CO2) is approximately 9 days. The aim of this work was to improve the shelf life and preserve the microbiological and sensory quality of farmed gutted sea bass (Dicentrarchus labrax) and sea bream (Sparus aurata) using different methods, including VP, MAP, and bioprotective culture containing Latilactobacillus sakei, until 12–14 days. Microbiological, physicochemical, and sensory quality indices were monitored to confirm the effectiveness of biopreservation on product quality during proper refrigeration (4 ± 2 °C) or abuse (6 ± 2 °C, simulating supermarkets and consumer fridges) storage period. Considering the quality indexes represented by Enterobacteriaceae, total volatile nitrogen (TVB-N), and malonaldehyde concentrations (TBARS) and the sensorial analysis, the VP samples were more acceptable than the MAP fish, even though the shelf-life of the VP and MAP fish was similar at about 12 days. The second phase of the work was to evaluate the shelf-life of both VP fish stored at 6 ± 2 °C, which simulates the normal abuse temperature of supermarkets or consumer fridges. Data confirmed the previous results and demonstrated, despite the abuse temperature of storage, a shelf-life of about 12 days. Finally, the third phase consisted of prolonging the shelf life until 14 days of storage at 6 ± 2 °C by washing the gutted sea bass and sea bream in a suspension of bioprotective starter (7 log CFU/mL) with or without the addition of dextrose (0.1%) and by VP packaging. The bioprotective culture reduced the growth of spoilage microorganisms. Consequently, the total volatile nitrogen (TVB-N) concentration in both fish species was low (<35 mg N/100 g). Nonprofessional and untrained evaluators confirmed the acceptability of the inoculated samples by sensorial analysis.
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Affiliation(s)
| | | | | | - Giuseppe Comi
- Correspondence: ; Tel.: +39-0432-558129 or +39-338-9918561; Fax: +39-0432-558130
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Erdağ M, Ayvaz Z. The Use of Color to Determine Fish Freshness: European Seabass (Dicentrarchus labrax). JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2021. [DOI: 10.1080/10498850.2021.1949771] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Mehmet Erdağ
- Faculty of Marine Science and Technology, Department of Marine Technology Engineering, Çanakkale Onsekiz Mart University, Çanakkale, Turkey
| | - Zayde Ayvaz
- Faculty of Marine Science and Technology, Department of Marine Technology Engineering, Çanakkale Onsekiz Mart University, Çanakkale, Turkey
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Liu X, Chen K, Wang J, Wang Y, Tang Y, Gao X, Zhu L, Li X, Li J. An on-package colorimetric sensing label based on a sol-gel matrix for fish freshness monitoring. Food Chem 2019; 307:125580. [PMID: 31634762 DOI: 10.1016/j.foodchem.2019.125580] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2019] [Revised: 08/04/2019] [Accepted: 09/23/2019] [Indexed: 12/28/2022]
Abstract
Fish freshness monitoring is important for consumers. This study aims to develop an colorimetric sensing label based on bromocresol green (BCG) and a sol-gel matrix layer coated onto filter paper to monitor fish freshness. Characterization results showed that the sol-gel layer was successfully coated, and the coating yield was 14.25%. The fish freshness could be detected clearly by the naked eye as the color of the sensing label changed. A Hue Saturation Value (HSV) model was used to correlate the response of the sensing label to the freshness of fish samples. Hue (H) values showed a linear response to the total volatile basic nitrogen (TVB-N) concentration in the range of 16.4-23.11 mg/100 g at room temperature, and in the range of 9.28-24.12 mg/100 g at a chilled temperature. The sensing label was applied to other types of fish, and showed an intense color change during the spoilage trial.
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Affiliation(s)
- Xiuying Liu
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Keke Chen
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Jiayan Wang
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Yu Wang
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Yiwei Tang
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Xue Gao
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Lijie Zhu
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Xuepeng Li
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China.
| | - Jianrong Li
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China.
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9
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Novel techniques for evaluating freshness quality attributes of fish: A review of recent developments. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2018.12.002] [Citation(s) in RCA: 92] [Impact Index Per Article: 18.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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10
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Vidal NP, Manzanos MJ, Goicoechea E, Guillén MD. Influence of different salting processes on the evolution of the volatile metabolites of vacuum-packed fillets of farmed and wild sea bass (Dicentrarchus labrax) stored under refrigeration conditions: a study by SPME-GC/MS. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:967-976. [PMID: 27225021 DOI: 10.1002/jsfa.7821] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/20/2015] [Revised: 05/20/2016] [Accepted: 05/22/2016] [Indexed: 06/05/2023]
Abstract
BACKGROUND Fish shelf-life extension is a topic of great interest. In this study the behaviour of salted and unsalted farmed and wild European sea bass (Dicentrarchus labrax) fillets during storage was analysed through the evolution of their volatile metabolites. Farmed and wild sea bass fillets were brine-salted for 15 or 75 min, or dry-salted, vacuum-packed and stored at 4 °C for up to 1 month, and their headspaces were studied by Solid Phase Micro extraction-Gas Chromatography/Mass Spectrometry (SPME-GC/MS). RESULTS At the same storage time, unsalted wild fillets contained, in general, a higher number and abundance of volatile compounds coming from microbiological or endogenous enzymatic activity than unsalted farmed ones. The more intense the salting, the lower the number and abundance of microbiological spoilage metabolites, especially in wild samples. The appearance of oxidation metabolites only in dry-salted wild samples evidences that this kind of salting provokes a certain oxidation in these samples. CONCLUSIONS The better performance of farmed than wild fillets suggests that salted farmed fillets, vacuum-packed and stored under refrigeration conditions, could be a successful alternative to diversify the presence of sea bass in the market. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Natalia P Vidal
- Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), Paseo de la Universidad No. 7, 01006 Vitoria, Spain
| | - María J Manzanos
- Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), Paseo de la Universidad No. 7, 01006 Vitoria, Spain
| | - Encarnación Goicoechea
- Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), Paseo de la Universidad No. 7, 01006 Vitoria, Spain
| | - María D Guillén
- Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), Paseo de la Universidad No. 7, 01006 Vitoria, Spain
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11
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Yu D, Li P, Xu Y, Jiang Q, Xia W. Physicochemical, microbiological, and sensory attributes of chitosan-coated grass carp (Ctenopharyngodon idellus) fillets stored at 4°C. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2016.1163267] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Dawei Yu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Panying Li
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Yanshun Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Qixing Jiang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
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12
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Tejada M, De las Heras C. Sensory Changes in Farmed Senegalese Sole (Solea senegalensis) During Ice Storage. FOOD SCI TECHNOL INT 2016. [DOI: 10.1177/1082013207078594] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The access to a wider variety of farmed fish species is an increasing consumer demand. Solea sp. are considered excellent candidates to diversify this demand, although some problems persist to farm this species in a commercial scale. Exploratory work in Senegalese sole ( Solea senegalensis) is being done in different farming areas and it is plausible that its cultivation in a commercial scale will be done in the near future. For this reason it is important to know how this farmed species maintain its quality during ice storage. Senegalese sole from two different areas in Spain and different size and rearing conditions were analysed up to 28 days of ice storage to establish the eating quality and storage life determined by a sensory panel by means of a quality test in the cooked fillets and a quality index (QI) applying the QI method (QIM), shear resistance of the raw and cooked muscle, color and microbiological counts. The batches were rejected by the sensory panel at 22 and 25 days of storage. The commercial period determined for Senegalese sole is longer than that for other commercial farmed species. The differences between the two batches may be due to differences in size and rearing conditions.
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Affiliation(s)
- M. Tejada
- Instituto del Frío, CSIC. José Antonio Novais, 10, 28040 Madrid, Spain,
| | - C. De las Heras
- Instituto del Frío, CSIC. José Antonio Novais, 10, 28040 Madrid, Spain
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13
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Kaba N, Özer Ö, Çorapcı B. Effects of Natural and Artificial Colorants on Hot Smoked Garfish—Belone belone(Linnaeus, 1761)—Stored at 4 ± 1ºC. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2016. [DOI: 10.1080/10498850.2015.1117032] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Nılgün Kaba
- Department of Fish Processing Technology, Faculty of Fisheries, Sinop University, Sinop, Turkey
| | - Özgül Özer
- Department of Fish Processing Technology, Faculty of Fisheries, Sinop University, Sinop, Turkey
| | - Bengünur Çorapcı
- Department of Fish Processing Technology, Faculty of Fisheries, Sinop University, Sinop, Turkey
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14
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Dimogianopoulos D, Grigorakis K. Nondestructive Textural Assessment of Fish Freshness: A Stochastic Model-Based Approach Robust to Fish Size Variations. J Texture Stud 2014. [DOI: 10.1111/jtxs.12072] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- D. Dimogianopoulos
- Department of Automation Engineering; Technological Education Institute of Piraeus; Piraeus Greece
| | - K. Grigorakis
- Hellenic Centre for Marine Research; Institute of Marine Biology, Biotechnology and Aquaculture; Agios Kosmas Athens 16777 Greece
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15
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Evaluation of trace metal content by ICP-MS using closed vessel microwave digestion in fresh water fish. JOURNAL OF ENVIRONMENTAL AND PUBLIC HEALTH 2014; 2014:201506. [PMID: 24744789 PMCID: PMC3976888 DOI: 10.1155/2014/201506] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 11/05/2013] [Revised: 01/25/2014] [Accepted: 02/05/2014] [Indexed: 11/22/2022]
Abstract
The objective of the present study was to investigate trace metal levels of different varieties of fresh water fish using Inductively Coupled Plasma Mass Spectrophotometer after microwave digestion (MD-ICPMS). Fish samples were collected from the outlets of twin cities of Hyderabad and Secunderabad. The trace metal content in different varieties of analyzed fish were ranged from 0.24 to 1.68 mg/kg for Chromium in Cyprinus carpio and Masto symbollon, 0.20 to 7.52 mg/kg for Manganese in Labeo rohita and Masto symbollon, 0.006 to 0.07 mg/kg for Cobalt in Rastrelliger kanagurta and Pampus argenteus, 0.31 to 2.24 mg/kg for Copper in Labeo rohita and Penaeus monodon, 3.25 to 14.56 mg/kg for Zinc in Cyprinus carpio and Macrobrachium rosenbergii, and 0.01 to 2.05 mg/kg for Selenium in Rastrelliger kanagurta and Pampus argenteus, respectively. Proximate composition data for the different fishes were also tabulated. Since the available data for different trace elements for fish is scanty, here an effort is made to present a precise data for the same as estimated on ICP-MS. Results were in accordance with recommended daily intake allowance by WHO/FAO.
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16
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Carrascosa C, Millán R, Saavedra P, Jaber JR, Montenegro T, Raposo A, Pérez E, Sanjuán E. Predictive models for bacterial growth in sea bass (Dicentrarchus labrax) stored in ice. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12307] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Conrado Carrascosa
- Department of Animal Pathology, Animal Production, Bromatology and Food Technology; Faculty of Veterinary; Universidad de Las Palmas de Gran Canaria; 35413 Arucas Las Palmas Spain
| | - Rafael Millán
- Department of Animal Pathology, Animal Production, Bromatology and Food Technology; Faculty of Veterinary; Universidad de Las Palmas de Gran Canaria; 35413 Arucas Las Palmas Spain
| | - Pedro Saavedra
- Department of Mathematics; Mathematics Building; Campus Universitario de Tafira; 35018 Las Palmas de Gran Canaria Spain
| | - José R. Jaber
- Department of Morphology; Faculty of Veterinary; Universidad de Las Palmas de Gran Canaria; 35413 Arucas Las Palmas Spain
| | - Tania Montenegro
- Department of Animal Pathology, Animal Production, Bromatology and Food Technology; Faculty of Veterinary; Universidad de Las Palmas de Gran Canaria; 35413 Arucas Las Palmas Spain
| | - António Raposo
- Centro de Investigação Interdisciplinar Egas Moniz; CiiEM; Instituto Superior de Ciências da Saúde Egas Moniz, ISCSEM; Quinta da Granja Monte de Caparica 2829-511 Caparica Portugal
| | - Esteban Pérez
- Department of Animal Pathology, Animal Production, Bromatology and Food Technology; Faculty of Veterinary; Universidad de Las Palmas de Gran Canaria; 35413 Arucas Las Palmas Spain
| | - Esther Sanjuán
- Department of Animal Pathology, Animal Production, Bromatology and Food Technology; Faculty of Veterinary; Universidad de Las Palmas de Gran Canaria; 35413 Arucas Las Palmas Spain
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17
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Orban E, Nevigato T, Di Lena G, Masci M, Casini I, Caproni R, Rampacci M. Total volatile basic nitrogen and trimethylamine nitrogen levels during ice storage of European hake (Merluccius merluccius): A seasonal and size differentiation. Food Chem 2011. [DOI: 10.1016/j.foodchem.2011.03.086] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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18
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Özogul F, Özden Ö, Özoğul Y, Erkan N. The effects of gamma-irradiation on the nucleotide degradation compounds in sea bass (Dicentrarchus labrax) stored in ice. Food Chem 2010. [DOI: 10.1016/j.foodchem.2010.03.054] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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19
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Kostaki M, Giatrakou V, Savvaidis IN, Kontominas MG. Combined effect of MAP and thyme essential oil on the microbiological, chemical and sensory attributes of organically aquacultured sea bass (Dicentrarchus labrax) fillets. Food Microbiol 2009; 26:475-82. [DOI: 10.1016/j.fm.2009.02.008] [Citation(s) in RCA: 156] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2008] [Revised: 02/19/2009] [Accepted: 02/23/2009] [Indexed: 11/25/2022]
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20
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Özden Ö, Erkan N. Comparison of biochemical composition of three aqua cultured fishes (Dicentrarchus labrax,Sparus aurata,Dentex dentex). Int J Food Sci Nutr 2009; 59:545-57. [DOI: 10.1080/09637480701400729] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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21
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Freshness decay and shelf life predictive modelling of European sea bass (Dicentrarchus labrax) applying chemical methods and electronic nose. Lebensm Wiss Technol 2009. [DOI: 10.1016/j.lwt.2008.12.011] [Citation(s) in RCA: 72] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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22
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Mendes R, Gonçalves A. Effect of Soluble CO2Stabilization on the Quality of Fillets from Farmed Gilthead Sea Bream (Sparus aurata) and European Sea Bass (Dicentrarchus labrax). JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2008. [DOI: 10.1080/10498850802369187] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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23
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Mendes R, Gonçalves A. Effect of soluble CO2stabilisation and vacuum packaging in the shelf life of farmed sea bream and sea bass fillets. Int J Food Sci Technol 2008. [DOI: 10.1111/j.1365-2621.2008.01737.x] [Citation(s) in RCA: 30] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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24
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Özogul F, Kuley E, Özogul Y. Sensory, chemical and microbiological quality parameters in sea bream (Sparus aurata) stored in ice or wrapped in cling film or in aluminium foil at 2 ± 1 °C. Int J Food Sci Technol 2007. [DOI: 10.1111/j.1365-2621.2006.01305.x] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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25
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Özyurt G, Polat A, Tokur B. Chemical and sensory changes in frozen (−18 °C) wild sea bass (Dicentrarchus labrax) captured at different fishing seasons. Int J Food Sci Technol 2007. [DOI: 10.1111/j.1365-2621.2006.01302.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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26
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Gonçalves AC, Antas SE, Nunes ML. Freshness and quality criteria of iced farmed Senegalese sole (Solea senegalensis). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2007; 55:3452-61. [PMID: 17417866 DOI: 10.1021/jf0632942] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/14/2023]
Abstract
Senegalese sole (Solea senegalensis) is a high-value commercial species with increasing importance in aquaculture. The aim of this work was to study the quality changes of this species during chilled storage under refrigeration, through sensory and chemical methods. In particular, the optimization of a quality index method (QIM) scheme was proposed as well as the definition of sensory and chemical quality criteria. A shelf life of 15 days was reported, and a QIM scheme based on a total of 22 demerit points (dp) was proposed. Biogenic amines were never detected, and the usual spoilage indicators, such as TVB-N and TMA-N, were not significantly produced during the period of sensory-acceptable quality (15 days). On the basis of the significant correlations (p<0.001) between sensory data and Ki values, a quality index (QI) <or= 7 dp and a Ki <or= 12% correspond to a fresh fish, whereas a QI>19 dp and a Ki>40% indicate unacceptable quality of iced Senegalese sole.
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Affiliation(s)
- Amparo C Gonçalves
- Department of Technological Innovation and Upgrading of Fish Products, National Research Institute on Agriculture and Fisheries, INIAP/IPIMAR, Avenida Brasília, 1449-006 Lisboa, Portugal.
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27
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Torrieri E, Cavella S, Villani F, Masi P. Influence of modified atmosphere packaging on the chilled shelf life of gutted farmed bass (Dicentrarchus labrax). J FOOD ENG 2006. [DOI: 10.1016/j.jfoodeng.2005.08.038] [Citation(s) in RCA: 68] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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28
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Current awareness in flavour and fragrance. FLAVOUR FRAG J 2005. [DOI: 10.1002/ffj.1537] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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