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Lemos ML, Prata JC, Rodrigues IC, Martins-Costa S, Archer B, Machado J, Dilão R, Vaz-Pires P, Martins da Costa P. An Exploratory Study on Spoilage Bacteria and Listeria monocytogenes in Fresh Salmon: Extending Shelf-Life Using Vacuum and Seasonings as Natural Preservatives. Vet Sci 2023; 10:423. [PMID: 37505828 PMCID: PMC10383938 DOI: 10.3390/vetsci10070423] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2023] [Revised: 06/16/2023] [Accepted: 06/28/2023] [Indexed: 07/29/2023] Open
Abstract
A growing population increases the demand for food, but short shelf-lives and microbial hazards reduce supply and increase food waste. Fresh fish is highly perishable and may be consumed raw, such as salmon in sushi. This work aims to identify strategies to improve the shelf-life and safety of fresh salmon, using available methods (i.e., vacuum) and exploring the use of natural preservatives (i.e., seasonings). Vacuum packaging and good hygiene practices (which reduce initial flora) extended shelf-life up to 20 days. Carnobacterium maltaromaticum was dominant in vacuum packaging conditions and showed potential for inhibiting Listeria monocytogenes. For natural preservatives, L. monocytogenes required higher inhibitory concentrations in vitro when compared to the 10 spoilage bacteria isolated from fresh salmon fillets, presenting a minimum inhibitory concentration (MIC) of 0.13% for oregano essential oil (OEO), 10% for lemon juice, 50 mg mL-1 for garlic powder, and >10% for NaCl. A good bacteriostatic and bactericidal effect was observed for a mixture containing 5% NaCl, 0.002% OEO, 2.5% lemon juice, and 0.08 mg mL-1 garlic powder. Finally, using the salmon medium showed an adequate correlation with the commercial culture medium.
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Affiliation(s)
- Maria-Leonor Lemos
- ICBAS-Instituto de Ciências Biomédicas Abel Salazar, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
- CIIMAR-Interdisciplinary Centre of Marine and Environmental Research, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos s/n, 4450-208 Matosinhos, Portugal
| | - Joana C Prata
- ICBAS-Instituto de Ciências Biomédicas Abel Salazar, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
- TOXRUN-Toxicology Research Unit, University Institute of Health Sciences-CESPU (IUCS-CESPU), 4585-116 Gandra, Portugal
| | - Inês C Rodrigues
- ICBAS-Instituto de Ciências Biomédicas Abel Salazar, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
- CIIMAR-Interdisciplinary Centre of Marine and Environmental Research, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos s/n, 4450-208 Matosinhos, Portugal
| | - Sofia Martins-Costa
- Department of Physics, Instituto Superior Técnico, University of Lisbon, Av. Rovisco Pais, 1049-001 Lisbon, Portugal
| | - Bernardo Archer
- ICBAS-Instituto de Ciências Biomédicas Abel Salazar, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
- Soguima-Comércio e Indústria Alimentar S.A., Zona Industrial II, 4805-559 Guimarães, Portugal
| | - Jorge Machado
- ICBAS-Instituto de Ciências Biomédicas Abel Salazar, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
| | - Rui Dilão
- Department of Physics, Instituto Superior Técnico, University of Lisbon, Av. Rovisco Pais, 1049-001 Lisbon, Portugal
| | - Paulo Vaz-Pires
- ICBAS-Instituto de Ciências Biomédicas Abel Salazar, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
- CIIMAR-Interdisciplinary Centre of Marine and Environmental Research, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos s/n, 4450-208 Matosinhos, Portugal
| | - Paulo Martins da Costa
- ICBAS-Instituto de Ciências Biomédicas Abel Salazar, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
- CIIMAR-Interdisciplinary Centre of Marine and Environmental Research, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos s/n, 4450-208 Matosinhos, Portugal
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Damdam AN, Alzahrani A, Salah L, Salama KN. Effects of UV-C Irradiation and Vacuum Sealing on the Shelf-Life of Beef, Chicken and Salmon Fillets. Foods 2023; 12:foods12030606. [PMID: 36766135 PMCID: PMC9914655 DOI: 10.3390/foods12030606] [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: 12/09/2022] [Revised: 01/22/2023] [Accepted: 01/24/2023] [Indexed: 02/05/2023] Open
Abstract
One-third of the world's food supply is lost, with meat being a major contributor to this loss. Globally, around 23% of all meat and 35% of all seafood products are lost or wasted. Meats and seafood products are susceptible to microbial spoilage during processing, storage, and distribution, where microbial contamination causes significant losses throughout the supply chain. This study examined the efficacy of UV-C irradiation and vacuum-sealing in preventing microbiological deterioration in beef, chicken, and salmon fillets. The samples were sterilized using a constant UV-C irradiation dose of 360 J/m2 and stored under a reduced pressure of 40 kPa. A microbiological analysis was conducted daily to examine the microbial contamination, which included counting the colonies of Pseudomonas spp., aerobic bacteria, lactic acid bacteria (LAB), Salmonella, and Escherichia coli, as well as monitoring the increase in pH levels. The results demonstrated a statistically significant difference (p > 0.05) in the aerobic bacteria counts between the storage conditions and storage days in all samples, which is a primary indicator of microbial spoilage. In contrast, the differences varied in the Pseudomonas spp. and LAB counts between the storage conditions and storage days, and there was no significant difference (p < 0.05) in the pH levels between the storage conditions. The results indicate that the combination of UV-C irradiation and vacuum sealing effectively inhibits microbial growth and extends the shelf-life of beef, chicken, and salmon fillets by 66.6%.
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Affiliation(s)
- Asrar Nabil Damdam
- Sensors Lab, Advanced Membranes and Porous Materials Center, Computer, Electrical and Mathematical Science and Engineering Division, King Abdullah University of Science and Technology (KAUST), Thuwal 23955-6900, Saudi Arabia
- Uvera Lab, Research and Development Department, Uvera Inc., Thuwal 23955-6900, Saudi Arabia
| | - Ashwaq Alzahrani
- Uvera Lab, Research and Development Department, Uvera Inc., Thuwal 23955-6900, Saudi Arabia
| | - Lama Salah
- Uvera Lab, Research and Development Department, Uvera Inc., Thuwal 23955-6900, Saudi Arabia
| | - Kahled Nabil Salama
- Sensors Lab, Advanced Membranes and Porous Materials Center, Computer, Electrical and Mathematical Science and Engineering Division, King Abdullah University of Science and Technology (KAUST), Thuwal 23955-6900, Saudi Arabia
- Correspondence:
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Yin H, Yuanrong Z, Li Y, Zijing X, Yongli J, Yun D, Danfeng W, Yu Z. Optimization of antibacterial and physical properties of chitosan/citronella oil film by electrostatic spraying and evaluation of its preservation effectiveness on salmon fillets. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100891] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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Cui H, Karim N, Jiang F, Hu H, Chen W. Assessment of quality deviation of pork and salmon due to temperature fluctuations during superchilling. J Zhejiang Univ Sci B 2022; 23:578-586. [PMID: 35794687 DOI: 10.1631/jzus.b2200030] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Superchilling is an emerging technology for meat preservation; however, the temperature changes during the process have been commonly ignored. Thus, the effects of temperature fluctuations on meat quality during superchilling are yet to be evaluated. In our study, pork loins and salmon fillets were stored for several days (0, 8, 15, 23, and 30 d) under different temperature fluctuations based on -3.5 ℃ as the target temperature. The results showed that after 15 d of superchilling storage, the values of total volatile basic nitrogen, total viable count, and lipid oxidation were significantly (P<0.05) altered in the ±2.0 ℃ fluctuation group compared with the constant temperature group. On the contrary, there was no significant difference in these parameters between the ±1.0 ℃ fluctuation group and the constant temperature group after 30 d of storage. In addition, irregular temperature changes significantly accelerated the modulation of various indicators. In brief, temperature fluctuations and irregular temperature changes accelerated the destruction of muscle structural integrity, increased the water loss, gradually widened the water loss channels, and thereby reduced the edibility by accelerating the spoilage of meat.
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Affiliation(s)
- Haoxin Cui
- Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Naymul Karim
- Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Feng Jiang
- Changhong Meiling Co. Ltd., Hefei 230000, China
| | - Haimei Hu
- Changhong Meiling Co. Ltd., Hefei 230000, China
| | - Wei Chen
- Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China. .,Ningbo Research Institute, Zhejiang University, Ningbo 315100, China.
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Duarte R, Casal S, da Silva JA, Gomes A, Delgadillo I, Saraiva JA. Nutritional, Physicochemical, and Endogenous Enzyme Assessment of Raw Milk Preserved under Hyperbaric Storage at Variable Room Temperature. ACS FOOD SCIENCE & TECHNOLOGY 2022; 2:961-974. [PMID: 36570727 PMCID: PMC9778117 DOI: 10.1021/acsfoodscitech.2c00027] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Abstract
Raw milk (a highly perishable food) was preserved at variable room temperature (RT) under hyperbaric storage (HS) (50-100 MPa) for 60 days and compared with refrigeration (RF) under atmospheric pressure (AP) on quality, nutritional, and endogenous enzyme activity parameters. Overall, a comparable raw milk preservation outcome was observed between storage under AP/RF and 50/RT after 14 days, with similar variations in the parameters studied indicating milk degradation. Differently, even after 60 days (the maximum period studied) under 75-100/RT, a slower milk degradation was achieved, keeping most of the parameters similar to those of milk prior to storage, including pH, titratable acidity, total solid content, density, color, viscosity, and volatile organic and fatty acid profiles, but with higher free amino acid content, signs of an overall better preservation. These results indicate an improved preservation and enhanced shelf life of raw milk by HS/RT versus RF, showing HS potential for milk and highly perishable food preservation in general.
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Affiliation(s)
- Ricardo
V. Duarte
- LAQV-REQUIMTE,
Departamento de Química, Universidade
de Aveiro, 3810-193 Aveiro, Portugal,Universidade
Católica Portuguesa, CBQF-Centro de Biotecnologia e Química
Fina-Laboratório Associado, Escola
Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Susana Casal
- LAQV/REQUIMTE,
Departamento de Ciências Químicas, Laboratório
de Bromatologia e Hidrologia, Faculdade
de Farmácia – Universidade do Porto, 4050-313 Porto, Portugal
| | - José A.
Lopes da Silva
- LAQV-REQUIMTE,
Departamento de Química, Universidade
de Aveiro, 3810-193 Aveiro, Portugal
| | - Ana Gomes
- Universidade
Católica Portuguesa, CBQF-Centro de Biotecnologia e Química
Fina-Laboratório Associado, Escola
Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Ivonne Delgadillo
- LAQV-REQUIMTE,
Departamento de Química, Universidade
de Aveiro, 3810-193 Aveiro, Portugal
| | - Jorge A. Saraiva
- LAQV-REQUIMTE,
Departamento de Química, Universidade
de Aveiro, 3810-193 Aveiro, Portugal,
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Low-pressure long-time or moderate pressure pasteurization at room temperature by hyperbaric inactivation as a new nonthermal preservation approach – A case study on milk. Food Microbiol 2022; 105:104031. [DOI: 10.1016/j.fm.2022.104031] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2022] [Revised: 03/21/2022] [Accepted: 03/21/2022] [Indexed: 11/24/2022]
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Fresh Fish Degradation and Advances in Preservation Using Physical Emerging Technologies. Foods 2021; 10:foods10040780. [PMID: 33916441 PMCID: PMC8066737 DOI: 10.3390/foods10040780] [Citation(s) in RCA: 39] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2021] [Revised: 03/25/2021] [Accepted: 03/30/2021] [Indexed: 11/16/2022] Open
Abstract
Fresh fish is a highly perishable food characterized by a short shelf-life, and for this reason, it must be properly handled and stored to slow down its deterioration and to ensure microbial safety and marketable shelf-life. Modern consumers seek fresh-like, minimally processed foods due to the raising concerns regarding the use of preservatives in foods, as is the case of fresh fish. Given this, emergent preservation techniques are being evaluated as a complement or even replacement of conventional preservation methodologies, to assure food safety and extend shelf-life without compromising food safety. This paper reviews the main mechanisms responsible for fish spoilage and the use of conventional physical methodologies to preserve fresh fish, encompassing the main effects of each methodology on microbiological and chemical quality aspects of this highly perishable food. In this sense, conventional storage procedures (refrigeration and freezing) are counterpointed with more recent cold-based storage methodologies, namely chilling and superchilling. In addition, the use of novel food packaging methodologies (edible films and coatings) is also presented and discussed, along with a new storage methodology, hyperbaric storage, that states storage pressure control to hurdle microbial development and slow down organoleptic decay at subzero, refrigeration, and room temperatures.
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