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Tsoukalas D, Hoel S, Lerfall J, Valdramidis VP, May L, Jakobsen AN. Insight to the diversity of Photobacterium spp. isolated from European plaice (Pleuronectes platessa) based on phylogenetic analysis, phenotypic characterisation and spoilage potential. Int J Food Microbiol 2024; 410:110485. [PMID: 37984214 DOI: 10.1016/j.ijfoodmicro.2023.110485] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2023] [Revised: 11/04/2023] [Accepted: 11/10/2023] [Indexed: 11/22/2023]
Abstract
This study aimed to explore the diversity of fifty-four Photobacterium strains isolated from muscle tissue of European plaice (Pleuronectes platessa) caught at different fishing seasons and stored 14-days under various conditions. Single phylogenetic markers (16S rRNA, gapA, gyrB and recA) and multilocus sequence analysis (MLSA) were employed to classify isolates at species level. Furthermore, intra- and interspecies variability in the phenotypic traits, maximum specific growth rate (μmax) and spoilage potential of the Photobacterium isolates were investigated. The isolates were classified into the P. iliopiscarium (53.7 %), P. phosphoreum (40.7 %) and P. piscicola (5.6 %) clades using MLSA. Two housekeeping genes, gyrB and recA, exhibited a consistent phylogenetic relationship with MLSA, suggesting that they might be used as individual phylogenetic markers for the Photobacterium genus. Intra- and interspecies variability in the expression of phenotypic characteristics and the production of trimethylamine (TMA), inosine (HxR), and hypoxanthine (Hx) were observed. A growth optimum temperature for P. iliopiscarium was approximately 20 °C, while those for P. phosphoreum and P. piscicola were closer to 15 °C. All isolates exhibited the highest growth density at 1.5 % NaCl, followed by 0.5 %, 3 %, and 6 % NaCl. However, P. phosphoreum demonstrated a higher NaCl tolerance than the other two species. Although, the high CO2 atmosphere significantly inhibited the growth of all strains at 4 °C, P. phosphoreum and P. piscicola showed higher growth density at 15 °C than P. iliopiscarium. Notably, all strains demonstrated H2S production. The μmax varied considerably within each species, highlighting the significance of strain-level variability. This study demonstrates that P. iliopiscarium and P. piscicola, alongside P. phosphoreum, are efficient TMA-, HxR-, Hx-, and H2S-producers, suggesting their potential contribution to synergistic off-odour generation and spoilage. Moreover, the Photobacterium isolates seem to exhibit diverse adaptations to their environments, resulting in fluctuated growth and spoilage potential. Understanding intra- and interspecies variability will facilitate modelling seafood spoilage in microbial risk assessments and developing targeted hurdles to prolong products' shelf-life.
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Affiliation(s)
- Dionysios Tsoukalas
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), NO-7491 Trondheim, Norway.
| | - Sunniva Hoel
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), NO-7491 Trondheim, Norway
| | - Jørgen Lerfall
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), NO-7491 Trondheim, Norway
| | - Vasilis P Valdramidis
- Department of Chemistry, National and Kapodistrian University of Athens, 15171 Athens, Greece
| | - Lea May
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), NO-7491 Trondheim, Norway
| | - Anita Nordeng Jakobsen
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), NO-7491 Trondheim, Norway
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Chan SS, Moen B, Løvdal T, Roth B, Nilsson A, Pettersen MK, Rotabakk BT. Extending the Shelf Life of Atlantic Salmon ( Salmo salar) with Sub-Chilled Storage and Modified Atmosphere Packaging in Recyclable Mono-Material Trays. Foods 2023; 13:19. [PMID: 38201047 PMCID: PMC10778411 DOI: 10.3390/foods13010019] [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: 11/15/2023] [Revised: 12/07/2023] [Accepted: 12/13/2023] [Indexed: 01/12/2024] Open
Abstract
This study investigated the effect of sub-chilling whole gutted salmon and sub-chilled storage at -1 °C in modified-atmosphere packaging in two recyclable mono-material trays (CPET, HDPE). Quality parameters were measured, including water-holding properties, salt content, color, texture, lipid oxidation, and sensory and microbiological shelf life. The oxygen transmission rate was measured for the packages. Compared to traditional fish storage on ice, sub-chilling gave a 0.4% weight gain, better water-holding capacity, and higher salt content. The sub-chilled fish gave a significantly better sensory quality and microbiological shelf life of up to 49 days. Photobacterium was the dominating bacteria during storage. Salmon packaged in CPET trays had a higher drip loss than HDPE trays, but a lower rate of lipid oxidation (1-penten-3-ol). Our results showed the feasibility of significantly extending shelf life with sub-chilling, removing the need for ice. Moreover, using recyclable trays for packaging contributes to a circular economy without compromising food quality.
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Affiliation(s)
- Sherry Stephanie Chan
- Department of Processing Technology, Nofima AS, 4021 Stavanger, Norway; (S.S.C.); (T.L.); (B.R.)
| | - Birgitte Moen
- Department of Food Safety and Quality, Nofima AS, 1433 Ås, Norway; (B.M.); (M.K.P.)
| | - Trond Løvdal
- Department of Processing Technology, Nofima AS, 4021 Stavanger, Norway; (S.S.C.); (T.L.); (B.R.)
| | - Bjørn Roth
- Department of Processing Technology, Nofima AS, 4021 Stavanger, Norway; (S.S.C.); (T.L.); (B.R.)
| | - Astrid Nilsson
- Department of Food and Health, Nofima AS, 1433 Ås, Norway;
| | | | - Bjørn Tore Rotabakk
- Department of Processing Technology, Nofima AS, 4021 Stavanger, Norway; (S.S.C.); (T.L.); (B.R.)
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Dabadé DS, Yessoufou N, Adido L, Azokpota P, Hounhouigan DJ. Quality changes, potential spoilage organisms, and shelf-life prediction of brackish river prawn (Macrobrachium macrobrachion) at different storage temperatures. Int J Food Microbiol 2023; 405:110344. [PMID: 37544194 DOI: 10.1016/j.ijfoodmicro.2023.110344] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2023] [Revised: 07/24/2023] [Accepted: 07/27/2023] [Indexed: 08/08/2023]
Abstract
The brackish river prawn (Macrobrachium macrobrachion) is a species of commercial importance in West Africa. However, like other fishery products, it is prone to deterioration due mainly to microbial activities. The present study aimed at evaluating the spoilage characteristics of M. macrobrachion and predicting the growth of the main spoilage bacteria as well as the shelf-life of the product as a function of storage temperature. Freshly caught brackish river prawn samples from Lake Aheme were aerobically stored at 0, 7, 15, and 28 °C and, at pre-determined times during storage, they were taken for microbiological, chemical, and sensory analysis. At sensory rejection times, the spoilage potential of 185 isolates from specific groups of organisms enumerated was assessed in prawn of which the endogenous microbiota was heat inactivated. Isolates capable of producing strong off-odor were identified using 16S rRNA sequencing. Models predicting the maximum growth rate of Pseudomonas spp. and H2S-producing bacteria in the brackish river prawn as well as the shelf-life of the product were developed. These models were validated using an independent experiment during which prawn was stored at 0, 4, 10, and 25 °C. Results showed that Pseudomonas spp. at 0 °C, Pseudomonas spp. and H2S-producing bacteria at 7 °C, and H2S-producing bacteria at 15 °C and 28 °C were the dominant groups of microorganisms during storage. As expected, total volatile basic nitrogen, trimethylamine, and pH with initial values of 21.2 ± 3.0 mg-N/100 g, 4.1 ± 0.8 mg-N/100 g, and 7.46 ± 0.15 increased during storage reaching approximately 35 mg-N/100 g, 10 mg/ 100 g and 8, respectively at sensory rejection times which were 7 h at 28 °C, 1.2 d at 15 °C, 4.6 d at 7 °C, and 11.7 d at 0 °C. The main spoilage organisms were Citrobacter braakii at 28 °C, Citrobacter braakii, Pseudomonas kurunegalensis, and Shewanella bicestrii at 15 °C, Shewanella putrefaciens, Shewanella baltica, and Pseudomonas bubulae at 7 °C, and Pseudomonas versuta at 0 °C. The validation of the developed models showed an adequate agreement between the predicted and observed values. This study highlights the specific spoilage characteristics of the brackish river prawn and reveals that Gram-negative rod bacteria are the main spoilage organisms even at high storage temperatures, contrary to many earlier reports on the spoilage of tropical fishery products.
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Affiliation(s)
- D Sylvain Dabadé
- Laboratory of Food Science and Technology, University of Abomey-Calavi, 03 B.P. 2819 Jericho-Cotonou, Benin.
| | - Nadiath Yessoufou
- Laboratory of Food Science and Technology, University of Abomey-Calavi, 03 B.P. 2819 Jericho-Cotonou, Benin
| | - Lionel Adido
- Laboratory of Food Science and Technology, University of Abomey-Calavi, 03 B.P. 2819 Jericho-Cotonou, Benin
| | - Paulin Azokpota
- Laboratory of Food Science and Technology, University of Abomey-Calavi, 03 B.P. 2819 Jericho-Cotonou, Benin
| | - D Joseph Hounhouigan
- Laboratory of Food Science and Technology, University of Abomey-Calavi, 03 B.P. 2819 Jericho-Cotonou, Benin
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Tsoukalas D, Hoel S, Lerfall J, Jakobsen AN. Photobacterium predominate the microbial communities of muscle of European plaice (Pleuronectes platessa) caught in the Norwegian sea independent of skin and gills microbiota, fishing season, and storage conditions. Int J Food Microbiol 2023; 397:110222. [PMID: 37099863 DOI: 10.1016/j.ijfoodmicro.2023.110222] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2023] [Revised: 04/13/2023] [Accepted: 04/17/2023] [Indexed: 04/28/2023]
Abstract
The aim of this study was to investigate seasonal variations (September, December and April) in the initial microbial communities of skin and gills' external mucosal tissues (EMT) and muscle of European plaice (Pleuronectes platessa). Moreover, a potential relationship between EMT and fresh muscle microbiota was examined. The microbial community succession in plaice muscle as a function of fishing season and storage conditions was also investigated. The selected seasons for the storage experiment were September and April. Investigated storage conditions were; fillets packaged in either vacuum or modified atmosphere (70 % CO2, 20 % N2, 10 % O2) and chilled/refrigerated conditions (4 °C). Whole fish stored on ice (0 °C) was selected as a commercial standard. Seasonal variations were detected in the initial microbial communities of EMT and plaice muscle. The highest microbial diversity was found in EMT and muscle of April-caught plaice, followed by December and September catch indicating the important role of environmental factors in shaping the initial EMT and muscle microbial communities. The EMT microbial communities were more diverse than fresh muscle samples. The low number of shared taxa between EMT and initial muscle microbial communities indicates that only a minor part of the muscle microbiota came from the EMT. Psychrobacter and Photobacterium were the predominant genera in the EMT microbial communities in all seasons. Photobacterium dominated the initial muscle microbial communities with a gradual seasonal reduction of its abundance from September to April. Storage time and storage conditions shaped a less diverse and distinct community compared to the fresh muscle. However, no clear separation was seen between the communities at the middle and end of storage time. Regardless of EMT microbiota, fishing season and storage conditions, Photobacterium dominated the microbial communities of stored muscle samples. The Photobacterium prevalence as the primary specific spoilage organism (SSO) could be attributed to its high relative abundance in the initial microbiota of muscle and its CO2-tolerance. The findings of this study indicate the important contribution of Photobacterium to the microbial spoilage of plaice. Thus, the development of innovative preservation techniques addressing the rapid growth of Photobacterium could contribute to the production of high-quality and shelf-stable convenient retail plaice products.
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Affiliation(s)
- Dionysios Tsoukalas
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), NO-7491 Trondheim, Norway.
| | - Sunniva Hoel
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), NO-7491 Trondheim, Norway
| | - Jørgen Lerfall
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), NO-7491 Trondheim, Norway
| | - Anita Nordeng Jakobsen
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), NO-7491 Trondheim, Norway
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Jääskeläinen E, Säde E, Rönkkö T, Hultman J, Johansson P, Riekkola ML, Björkroth J. Marination increased tyramine levels in rainbow trout fillet strips packaged under modified atmosphere. Food Microbiol 2023; 109:104099. [DOI: 10.1016/j.fm.2022.104099] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2022] [Revised: 06/09/2022] [Accepted: 07/20/2022] [Indexed: 10/15/2022]
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Parlapani FF, Anagnostopoulos DA, Karamani E, Mallouchos A, Haroutounian SA, Boziaris IS. Growth and Volatile Organic Compound Production of Pseudomonas Fish Spoiler Strains on Fish Juice Agar Model Substrate at Different Temperatures. Microorganisms 2023; 11:microorganisms11010189. [PMID: 36677482 PMCID: PMC9861217 DOI: 10.3390/microorganisms11010189] [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: 12/23/2022] [Revised: 01/06/2023] [Accepted: 01/10/2023] [Indexed: 01/15/2023] Open
Abstract
Microbial spoilage is the main cause of quality deterioration in seafood. Several strains of psychotropic Pseudomonas have been found to dominate in such products, producing a plethora of volatile organic compounds (VOC). Herein, we investigated the growth of and VOC production by seven strains of Pseudomonas associated with spoiled fish after inoculation as single and mixed cultures on model fish substrate and storage at 0, 4 and 8 °C. The results indicated a strain-dependent VOC profile that was also affected by the storage temperature. Hierarchical cluster analysis (HCA) successfully grouped the strains based on VOC profile at each studied temperature, while some potential Chemical Spoilage Indices (CSI) were revealed. The findings of the present work will contribute to the understanding of the metabolic activity of particular strains of Pseudomonas and to reveal any potential CSI for rapid evaluation of fish spoilage/freshness status.
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Affiliation(s)
- Foteini F. Parlapani
- Laboratory of Marketing and Technology of Aquatic Products and Foods, Department of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Fytokou Street, 38446 Volos, Greece
| | - Dimitrios A. Anagnostopoulos
- Laboratory of Marketing and Technology of Aquatic Products and Foods, Department of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Fytokou Street, 38446 Volos, Greece
| | - Evangelia Karamani
- Laboratory of Marketing and Technology of Aquatic Products and Foods, Department of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Fytokou Street, 38446 Volos, Greece
| | - Athanasios Mallouchos
- Laboratory of Food Chemistry and Analysis, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece
| | - Serkos A. Haroutounian
- Department of Animal Science and Aquaculture, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece
| | - Ioannis S. Boziaris
- Laboratory of Marketing and Technology of Aquatic Products and Foods, Department of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Fytokou Street, 38446 Volos, Greece
- Correspondence: ; Tel.: +30-24210-93153
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7
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The effect of high oxygen modified atmospheres on the quality degradation of packed live blue mussels (Mytilus edulis). Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114537] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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8
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The effect of fishing season and storage conditions on the quality of European plaice (Pleuronectes platessa). Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114083] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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9
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Growth and Spoilage Potential of an Aeromonas salmonicida Strain in Refrigerated Atlantic Cod ( Gadus morhua) Stored under Various Modified Atmospheres. Foods 2022; 11:foods11182757. [PMID: 36140885 PMCID: PMC9497541 DOI: 10.3390/foods11182757] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2022] [Revised: 09/01/2022] [Accepted: 09/02/2022] [Indexed: 01/15/2023] Open
Abstract
Aeromonas spp. are ubiquitous aquatic bacteria, frequently isolated from seafood. The growth and spoilage potential of an inoculated strain of Aeromonas salmonicida (SU2) in Atlantic cod (Gadus morhua) fillets were assessed as a function of various modified atmospheres (MA) (CO2 (67%) with O2 (33%) or N2 (33%), and vacuum packaging (VP)) under refrigerated storage (4 °C) for 13 days. Additionally, the general microbiological quality was assessed by quantifying total aerobic psychrotrophic count (PC), total aerobic plate count (APC), and H2S-producing bacteria. A selection of spoilage metabolites was quantified by nuclear magnetic resonance (NMR) spectroscopy. The MA containing CO2/O2 and CO2/N2 significantly inhibited the growth of the inoculated strain throughout storage (p < 0.001), whereas VP allowed for a 3-log increase of Aeromonas in 13 days. No significant effect of the inoculation with A. salmonicida on spoilage metabolite production was detected. Applying O2 instead of N2 in the CO2-enriched atmosphere resulted in a significantly lower PC for 10 days, and H2S-producing bacteria were inhibited in both MAs compared to vacuum. This study provides data that can be used as a basis to further elucidate the role of bacteria belonging to the genus Aeromonas as potential spoilage organisms in marine fish species.
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Liu CY, Tsai GJ, Pan CL, Shang KC, Tseng HJ, Chai HJ, Hsiao HI. Dual bacterial strains TTI for monitoring fish quality in food cold chain. J Food Sci 2022; 87:3562-3572. [PMID: 35789483 DOI: 10.1111/1750-3841.16174] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2021] [Revised: 04/12/2022] [Accepted: 04/13/2022] [Indexed: 12/01/2022]
Abstract
Most microbial time-temperature indicators (TTIs) considered only one spoilage strain. This research compared single and dual spoilage strains-based microbial TTI for quality changes of chilled grouper fish (Epinephelus fuscoguttatus x E. lanceolatus) fillet products during distribution. The next-generation sequencing (NGS) and traditional plate count approach showed that Pseudomonas fragi and Vibrio parahaemolyticus were specific spoilage bacteria at 7 and 15°C. A dual-strain TTI response provides more accurate results than a single-strain TTI and provides an irreversible color change from yellow to reddish-brown, showing levels of fish freshness. The microbial TTI comprises fish spoilage bacteria strains with 3 log CFU/ml, a nutrient broth supplemented with 2% NaCl as a medium, and phenol red with 0.25 mg/ml as a pH indicator. Overall, this study points to the applicability of a dual-strain microbial TTI as a valuable tool for monitoring fish quality changes during cold chain break condition.
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Affiliation(s)
- Chia-Yu Liu
- Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan (ROC)
| | - Guo-Jane Tsai
- Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan (ROC)
| | - Chorng-Liang Pan
- Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan (ROC)
| | - Kuo-Chung Shang
- Department of Transportation Science, National Taiwan Ocean University, Keelung, Taiwan
| | - Hsiang-Jung Tseng
- Research and Development Department, Plastic Industry Development Center, Taichung, Taiwan
| | - Huey-Jine Chai
- Seafood Technology Division, Fisheries Research Institute, Council of Agriculture, Keelung, Taiwan
| | - Hsin-I Hsiao
- Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan (ROC)
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11
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The Adhesion and Spoilage of Shewanella putrefaciens in Tilapia. Foods 2022; 11:foods11131913. [PMID: 35804729 PMCID: PMC9266031 DOI: 10.3390/foods11131913] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2022] [Revised: 06/22/2022] [Accepted: 06/23/2022] [Indexed: 02/01/2023] Open
Abstract
Shewanella putrefaciens is a typical spoilage bacteria organism in seafood. The adhesion ability of three S. putrefaciens strains (HR-15, JR-18, HC-71) isolated from putrefied tilapia were evaluated by mucus adhesion in vitro and intestinal adhesion in vivo. The results of the spoilage of the inoculated fish fillets and spoilage of the refrigerated fish both showed that the adhesion ability of S. putrefaciens was positively correlated with the spoilage ability. High-throughput sequencing and GC-MS results showed that S. putrefaciens with high adhesion ability also significantly changed the intestinal flora of fish, causing an increase in the intestinal bacteria such as Plesionomas, Macellibacteroides, Acinetobacter, and Legionella, which then led to the increase in volatile substances such as low-grade aldehydes, alcohols, and ketones in the fish, serious fatty acid oxidation, and excitement of the fishy smell.
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12
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Jakobsen AN, Gabrielsen L, Johnsen EM, Rotabakk BT, Lerfall J. Application of soluble gas stabilization technology on ready-to-eat pre-rigor filleted Atlantic salmon (Salmo salar L.). J Food Sci 2022; 87:2377-2390. [PMID: 35546451 PMCID: PMC9322570 DOI: 10.1111/1750-3841.16164] [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: 07/07/2021] [Revised: 03/29/2022] [Accepted: 04/01/2022] [Indexed: 11/28/2022]
Abstract
Abstract The demand for high‐quality, convenient, and sustainable salmon products represents a potential for value‐added product development and novel packaging solutions. Soluble gas stabilization (SGS) technology, which applies dissolved CO2 in the product before packaging, represents a novel approach to retain product quality and prevent microbiological deterioration during cold storage of pre‐rigor filleted salmon loins. The present study aimed to examine the solubility of CO2 in salmon loins as affected by rigor status. In addition, the effect of predissolved CO2 on the overall quality of pre‐rigor vacuum‐packed Atlantic salmon (Salmo salar L.) was investigated during storage at 4°C. The CO2 pretreatment was conducted, exposing loins to 100% CO2 for 18 h at 4°C (the control group was kept in air at 4°C) before repackaging and storage for 15 days. Dissolved CO2 in the muscle (equilibrium achieved four days post packaging) was slightly higher in pre‐rigor than post‐rigor salmon loins (pequilibrium = 0.006). Moreover, the overall spoilage (Hvalue) and microbiological stability of salmon fillets stored in SGS‐vacuum were significantly improved compared to vacuum‐packed loins (p < 0.05). The results demonstrate that SGS technology can maintain the overall quality of pre‐rigor vacuum‐packed salmon loins without introducing the high gas‐to‐product volume ratio recognized by modified atmosphere packaging. Thus, the application of SGS technology on pre‐rigor loins can lead to higher economic gain and environmental benefits due to the reduced amount of required packaging material and reduced food waste. Practical Application CO2 can be dissolved in pre‐rigor salmon loins before vacuum packaging to increase product shelf life during cold storage.
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Affiliation(s)
- Anita Nordeng Jakobsen
- Department of Biotechnology and Food Science, NTNU- Norwegian University of Science and Technology, Trondheim, Norway
| | - Lisa Gabrielsen
- Department of Biotechnology and Food Science, NTNU- Norwegian University of Science and Technology, Trondheim, Norway
| | - Elena Marie Johnsen
- Department of Biotechnology and Food Science, NTNU- Norwegian University of Science and Technology, Trondheim, Norway
| | | | - Jørgen Lerfall
- Department of Biotechnology and Food Science, NTNU- Norwegian University of Science and Technology, Trondheim, Norway
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Coleman B, Van Poucke C, Dewitte B, Ruttens A, Moerdijk-Poortvliet T, Latsos C, De Reu K, Blommaert L, Duquenne B, Timmermans K, van Houcke J, Muylaert K, Robbens J. Potential of microalgae as flavoring agents for plant-based seafood alternatives. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100139] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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14
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Anagnostopoulos DA, Parlapani FF, Boziaris IS. The evolution of knowledge on seafood spoilage microbiota from the 20th to the 21st century: Have we finished or just begun? Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.01.004] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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15
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An Active Peptide-Based Packaging System to Improve the Freshness and Safety of Fish Products: A Case Study. Foods 2022; 11:foods11030338. [PMID: 35159493 PMCID: PMC8834512 DOI: 10.3390/foods11030338] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2021] [Revised: 01/21/2022] [Accepted: 01/21/2022] [Indexed: 12/13/2022] Open
Abstract
Fresh fish are highly perishable, owing mainly to their moisture content, high amount of free amino acids and polyunsaturated fatty acids. Microorganisms and chemical reactions cause the spoilage, leading to loss in quality, human health risks and a market value reduction. Therefore, the fishing industry has always been willing to explore new technologies to increase quality and safety of fish products through a decrease of the microbiological and biochemical damage. In this context, antimicrobial active packaging is one such promising solution to meet consumer demands. The main objective of this study was to evaluate the effects of an active polypropylene-based packaging functionalized with the antimicrobial peptide 1018K6 on microbial growth, physicochemical properties and the sensory attributes of raw salmon fillets. The results showed that application of 1018K6-polypropylene strongly inhibited the microbial growth of both pathogenic and specific spoilage organisms (SSOs) on fish fillets after 7 days. Moreover, salmon also kept its freshness as per volatile chemical spoilage indices (CSIs) during storage. Similar results were obtained on hamburgers of Sarda sarda performing the same analyses. This work provides further evidence that 1018K6-polymers have good potential as antimicrobial packaging for application in the food market to enhance quality and preserve the sensorial properties of fish products.
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Lerfall J, Shumilina E, Jakobsen AN. The significance of Shewanella sp. strain HSO12, Photobacterium phosphoreum strain HS254 and packaging gas composition in quality deterioration of fresh saithe fillets. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112636] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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17
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Combined PEF, CO2 and HP application to chilled coho salmon and its effects on quality attributes under different rigor conditions. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102832] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Culture-dependent PCR-DGGE-based fingerprinting to trace fishing origin or storage history of gilthead seabream. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108398] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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19
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Erikson U, Uglem S, Greiff K. Freeze-Chilling of Whitefish: Effects of Capture, On-Board Processing, Freezing, Frozen Storage, Thawing, and Subsequent Chilled Storage-A Review. Foods 2021; 10:foods10112661. [PMID: 34828941 PMCID: PMC8620678 DOI: 10.3390/foods10112661] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Revised: 10/29/2021] [Accepted: 10/30/2021] [Indexed: 11/16/2022] Open
Abstract
The current review investigates how whitefish quality is affected by capture at sea, on board handling, freezing, double freezing, frozen storage, thawing, and chilled storage. Packaging of fillets in MAP and vacuum are also covered. The main goal was to evaluate the freeze-chilling concept as a possible method for the fishing industry for all-year-round marketing of fish captured during the relatively short fishing period. The review covers both the effect of each processing step in the supply chain as well as the combined effect of all steps in the chain from sea to consumer, including post-thawing chilled storage, defined as the freeze-chilling method.
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Affiliation(s)
- Ulf Erikson
- Department of Aquaculture, SINTEF Ocean, 7465 Trondheim, Norway
- Correspondence:
| | - Solveig Uglem
- Department of Fisheries and New Biomarine Industry, SINTEF Ocean, 7465 Trondheim, Norway; (S.U.); (K.G.)
| | - Kirsti Greiff
- Department of Fisheries and New Biomarine Industry, SINTEF Ocean, 7465 Trondheim, Norway; (S.U.); (K.G.)
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Prabhakar PK, Srivastav PP, Pathak SS, Das K. Mathematical Modeling of Total Volatile Basic Nitrogen and Microbial Biomass in Stored Rohu (Labeo rohita) Fish. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2021.669473] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The paper deals with the dynamical behavior of fish volatiles and microbial growth in stored Rohu fish through mathematical modeling. Total volatile basic nitrogen (TVB-N) is formed in stored Rohu (Labeo rohita) fish due to some complicated biochemical activities. It considered the biomass populace of volatiles (TVB-N) and microorganisms in fish stored at two different temperatures, separately. The different models may be used to forecast TVB-N, microbial populace (total viable count; TVC), and various properties change during nourishment stockpiling coordination and diverse preparing tasks. Models might be dynamic, exact, hypothetical, and stochastic in nature. Various parameters are required to build up a model which can be utilized to foresee the freshness and timeframe of realistic usability of storage duration. The ecosystem is represented by algebraic equations involving volatile compounds and microbial populations separately. TVB-N and TVC of stored rohu fish was determined at an interval of 4 days for 24 days. The initial and final biomass of TVB-N was 4.57 (fresh sample), 19.88 (24 days at 5°C), and 7.10 mg/100 g (24th day at 0°C), respectively. The TVC values were found to be 2.29 (fresh sample), 9.5 (24 days at 5°C) and 8.1 log (cfu/g) (24 days at 0°C). Exponential, modified exponential, Howgate, and adapted Howgate models were considered for modeling the TVB-N formation, whereas logistic, modified logistic, Gompertz, and modified Gompertz model were taken forward for modeling the microbial biomass developed in stored rohu fish. The exponential model found be the best fit model fit model for TVB-N prediction in rohu fish stored at 0 and 5°C as it showed the highest R2 (0.9796, 0.9887) the lowest χ2 (0.2782, 0.3976), RMSE (0.52741, 0.6306) AIC (−7.3122, −4.8106), AICc (−0.5122, 1.9894) and BIC (−7.4204, −4.9188), respectively. The Gompertz model was found to be the best fit model for microbial biomass prediction in rohu fish stored at 5°C (R2 = 0.9947, χ2 = 0.0537, AIC = −18.379, AICc = −6.3792 and BIC = −18.542), in contrast, both of the logistic and modified logistic models were the best suited at 0°C storage condition (R2 = 0.9919, χ2 = 0.0823).
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21
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Wiernasz N, Gigout F, Cardinal M, Cornet J, Rohloff J, Courcoux P, Vigneau E, Skírnisdottír S, Passerini D, Pilet MF, Leroi F. Effect of the Manufacturing Process on the Microbiota, Organoleptic Properties and Volatilome of Three Salmon-Based Products. Foods 2021; 10:foods10112517. [PMID: 34828798 PMCID: PMC8623285 DOI: 10.3390/foods10112517] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2021] [Revised: 10/07/2021] [Accepted: 10/11/2021] [Indexed: 01/02/2023] Open
Abstract
Lightly preserved seafood products, such as cold-smoked fish and fish gravlax, are traditionally consumed in Europe and are of considerable economic importance. This work aimed to compare three products that were obtained from the same batch of fish: cold-smoked salmon (CSS) stored under vacuum packaging (VP) or a modified atmosphere packaging (MAP) and VP salmon dill gravlax (SG). Classical microbiological analyses and 16S rRNA metabarcoding, biochemical analyses (trimethylamine, total volatile basic nitrogen (TVBN), biogenic amines, pH, volatile organic compounds (VOCs)) and sensory analyses (quantitative descriptive analysis) were performed on each product throughout their storage at a chilled temperature. The three products shared the same initial microbiota, which were mainly dominated by Photobacterium, Lactococcus and Lactobacillus genera. On day 28, the VP CSS ecosystem was mainly composed of Photobacterium and, to a lesser extent, Lactococcus and Lactobacillus genera, while Lactobacillus was dominant in the MAP CSS. The diversity was higher in the SG, which was mainly dominated by Enterobacteriaceae, Photobacterium, Lactobacillus and Lactococcus. Although the sensory spoilage was generally weak, gravlax was the most perishable product (slight increase in amine and acidic off-odors and flavors, fatty appearance, slight discoloration and drop in firmness), followed by the VP CSS, while the MAP CSS did not spoil. Spoilage was associated with an increase in the TVBN, biogenic amines and spoilage associated VOCs, such as decanal, nonanal, hexadecanal, benzaldehyde, benzeneacetaldehyde, ethanol, 3-methyl-1-butanol, 2,3-butanediol, 1-octen-3-ol, 2-butanone and 1-octen-3-one. This study showed that the processing and packaging conditions both had an effect on the microbial composition and the quality of the final product.
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Affiliation(s)
- Norman Wiernasz
- IFREMER, BRM, EM3B Laboratory, F-44300 Nantes, France; (N.W.); (F.G.); (M.C.); (J.C.); (D.P.)
- UMR 1014, Secalim, INRAE, Oniris, 44307 Nantes, France;
| | - Frédérique Gigout
- IFREMER, BRM, EM3B Laboratory, F-44300 Nantes, France; (N.W.); (F.G.); (M.C.); (J.C.); (D.P.)
| | - Mireille Cardinal
- IFREMER, BRM, EM3B Laboratory, F-44300 Nantes, France; (N.W.); (F.G.); (M.C.); (J.C.); (D.P.)
| | - Josiane Cornet
- IFREMER, BRM, EM3B Laboratory, F-44300 Nantes, France; (N.W.); (F.G.); (M.C.); (J.C.); (D.P.)
| | - Jens Rohloff
- NTNU, Department of Biology, 7491 Trondheim, Norway;
| | | | | | - Sigurlaug Skírnisdottír
- Matıs, Research and Innovation, Exploitation and Utilization of Genetic Resources, 101-155 Reykjavik, Iceland;
| | - Delphine Passerini
- IFREMER, BRM, EM3B Laboratory, F-44300 Nantes, France; (N.W.); (F.G.); (M.C.); (J.C.); (D.P.)
| | | | - Françoise Leroi
- IFREMER, BRM, EM3B Laboratory, F-44300 Nantes, France; (N.W.); (F.G.); (M.C.); (J.C.); (D.P.)
- Correspondence:
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22
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Hansen AÅ, Langsrud S, Berget I, Gaarder MØ, Moen B. High Oxygen Packaging of Atlantic Cod Fillets Inhibits Known Spoilage Organisms, but Sensory Quality Is Not Improved Due to the Growth of Carnobacterium/Carnobacteriaceae. Foods 2021; 10:foods10081754. [PMID: 34441531 PMCID: PMC8393966 DOI: 10.3390/foods10081754] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2021] [Revised: 07/23/2021] [Accepted: 07/23/2021] [Indexed: 11/16/2022] Open
Abstract
Improved quality control and prolonged shelf life are important actions in preventing food waste. To get an overview of the bacterial diversity of fillets from live stored mature Atlantic cod, bacterial isolates were identified before and after storage (air and vacuum) and freezing/thawing. Based on the load of dominating bacteria, the effect of different packaging methods and a short freezing/thawing process on prolonged shelf-life was evaluated (total viable counts, bacteriota, sensory attributes, and volatile components). Hand filleted (strict hygiene) cod fillets had a low initial bacterial load dominated by the spoilage organism Photobacterium, whereas industrially produced fillets had higher bacterial loads and diversity (Pseudomonas, Arthrobacter, Psychrobacter, Shewanella). The identified bacteria after storage in vacuum or air were similar to the initially identified bacteria. Bacteriota analysis showed that a short time freezing/thawing process reduced Photobacterium while modified atmosphere packaging (MAP; 60% CO2/40% O2 or 60% CO2/40% N2) inhibited the growth of important spoilage bacteria (Photobacterium,Shewanella, Pseudomonas) and allowed the growth of Carnobacterium/Carnobacteriaceae and Acinetobacter. Despite being dominated by Photobacterium, fresh fillets stored in MAP 60% CO2/40% N2 demonstrated better sensory quality after 13 days of storage than fillets stored in MAP 60% CO2/40% O2 (dominated by Carnobacterium/Carnobacteriaceae). Carnobacterium spp. or other members of Carnobacteriaceae may therefore be potential spoilage organisms in cod when other spoilage bacteria are reduced or inhibited.
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Effect of Liquid Absorbent Pads and Packaging Parameters on Drip Loss and Quality of Chicken Breast Fillets. Foods 2021; 10:foods10061340. [PMID: 34200694 PMCID: PMC8229185 DOI: 10.3390/foods10061340] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2021] [Revised: 06/07/2021] [Accepted: 06/08/2021] [Indexed: 11/17/2022] Open
Abstract
Visible liquid inside food packages is perceived as unattractive to consumers, and may result in food waste—a significant factor that can compromise sustainability in food value chains. However, an absorber with overdimensioned capacity may cause alterations in texture and a dryer product, which in turn may affect consumers’ satisfaction and repurchase. In this study we compared the effect of a number of liquid absorbent pads in combination with headspace gas composition (60% CO2/40% N2 and 75% O2/25% CO2) and gas-to-product volume ratio (g/p) on drip loss and quality of fresh chicken breast fillets. A significant increase in drip loss with an increasing number of liquid absorbent pads was documented. The increase was more pronounced in 60% CO2/40% N2 compared to 75% O2/25% CO2. By comparing packaging variants with a different number of liquid absorbent pads, a higher drip loss for all tested was found at g/p 1.8 compared to g/p 2.9. Total viable counts (TVC) were independent of whether there was free liquid in contact with the product, and TVC was independent of gas composition. Differentiation between the gas compositions was seen for specific bacterial analyses. While significant changes were observed using texture analysis, sensory evaluation of the chicken breast fillets did not show any negative effect in texture related attributes. This study demonstrates the importance of optimized control of meat drip loss, as product-adjusted liquid absorption may affect economy, food quality, and consumer satisfaction, as well as food waste.
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24
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Bacterial community dynamics during different stages of processing of smoked bacon using the 16S rRNA gene amplicon analysis. Int J Food Microbiol 2021; 351:109076. [PMID: 34090034 DOI: 10.1016/j.ijfoodmicro.2021.109076] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2020] [Revised: 01/08/2021] [Accepted: 01/15/2021] [Indexed: 01/26/2023]
Abstract
To identify the microbial community and origin of the spoilage flora of bacon, the changes in microbial population numbers and community structure were followed along the processing line, using culture-independent and culture-dependent methods. 16S rRNA gene amplicon sequencing (16S-seq) analysis showed that community complexity and structure significantly differed at different processing stages. Some 428 bacterial groups were ascertained at genus level, and Acinetobacter, Pseudomonas, Psychrobacter, and Brochothrix were the predominant bacteria on raw meats. After curing specimens dominated by Psychrobacter, Weissella, Vibrio, Leuconostoc, Myroides, Acinetobacter, and Lactobacillus, a total of 33 species were identified by traditional microbiological analyses and direct sequence determination methods. Our results indicated that curing should be considered one of the primary factors during various processing steps, presumably contaminating the products directly or indirectly.
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25
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Impact of onboard chitosan treatment of whole cod (Gadus morhua) on the shelf life and spoilage bacteria of loins stored superchilled under different atmospheres. Food Microbiol 2020; 97:103723. [PMID: 33653532 DOI: 10.1016/j.fm.2020.103723] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2020] [Revised: 12/21/2020] [Accepted: 12/22/2020] [Indexed: 01/02/2023]
Abstract
The initial handling of marine fish on board fishing vessels is crucial to retain freshness and ensure an extended shelf life of the resulting fresh products. Here the effect of onboard chitosan treatment of whole, gutted Atlantic cod (Gadus morhua) was studied by evaluating the quality and shelf life of loins processed six days post-catch and packaged in air or modified atmosphere (% CO2/O2/N2: 55/5/40) and stored superchilled for 11 and 16 days, respectively. Sensory evaluation did not reveal a clear effect of chitosan treatment on sensory characteristics, length of freshness period or shelf life of loins under either packaging conditions throughout the storage period. However, directly after loin processing, microbiological analysis of loins showed that onboard chitosan treatment led to significantly lower total viable counts as well as lower counts of specific spoilage organisms (SSO), such as H2S-producers and Pseudomonas spp., compared to the untreated group. In addition, the culture-independent approach revealed a lower bacterial diversity in the chitosan-treated groups compared to the untreated groups, independently of packaging method. Partial 16S rRNA gene sequences belonging to Photobacterium dominated all sample groups, indicating that this genus was likely the main contributor to the spoilage process.
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26
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Changes in food quality and microbial composition of Russian sturgeon (Acipenser gueldenstaedti) fillets treated with low temperature vacuum heating method during storage at 4 °C. Food Res Int 2020; 138:109665. [PMID: 33292955 DOI: 10.1016/j.foodres.2020.109665] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2020] [Revised: 08/29/2020] [Accepted: 09/06/2020] [Indexed: 12/16/2022]
Abstract
Russian sturgeon is a high-quality cultured fish and traditional heating methods may lead to deterioration of its food quality. This study aimed to evaluate the food quality and microbial composition of sturgeon fillets by low temperature vacuum heating (LTVH) and storage at 4 °C. The treatments varied in temperature (50, 60, and 70 °C) and duration (15 and 30 min); samples treated by traditional heating (100 °C, 15 min) methods were included as controls. We found that LTVH could reduce the values of lightness (L*), yellowness (b*), and pH and increase the values of redness (a*), chewiness, and hardness, to promote food quality. The biogenic amine content declined with the increase in heating temperature and time, the histamine of most concern was low at the end of storage, the values of LTVH70-30 and TC was 33.12 ± 1.25 and 30.39 ± 0.86 mg/kg. The total viable count (TVC) and biogenic amines showed the same trend, and the finial TVC values of LTVH60-30, LTVH70-15, LTVH70-30 and TC were 6.72 ± 0.17, 6.33 ± 0.18, 6.18 ± 0.08 and 5.93 ± 0.16 log CFU/g, which did not exceed the limit value (7 log CFU/g), indicating that the biosafety risk was reduced. According to the high-throughput sequencing results, the microbial composition of LTVH samples showed a lesser abundance pseudomonads than that found in the control. Thus, LTVH technology could be used as an alternative to traditional heating treatment.
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27
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Bjornsdottir-Butler K, May S, Hayes M, Abraham A, Benner RA. Characterization of a novel enzyme from Photobacterium phosphoreum with histidine decarboxylase activity. Int J Food Microbiol 2020; 334:108815. [PMID: 32966918 DOI: 10.1016/j.ijfoodmicro.2020.108815] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2019] [Revised: 05/01/2020] [Accepted: 08/02/2020] [Indexed: 11/16/2022]
Abstract
Histamine or scombrotoxin fish poisoning is caused by ingestion of bacterially produced histamine in fish. Histamine-producing bacteria generally contain the histidine decarboxylase gene (hdc). However, some strains of Photobacterium phosphoreum are known to produce significant levels of histamine, although the hdc gene in these strains has not been recognized. The objective of this study was to investigate a previously unidentified mechanism of histamine production by P. phosphoreum. We identified a protein with histidine decarboxylase (HDC) activity comparable to activity of the pyridoxal-5-phosphate (PLP) dependent HDC from P. kishitanii and M. morganii. The newly identified protein (HDC2) in P. phosphoreum and P. kishitanii strains, was approximately 2× longer than the HDC protein from other Gram-negative bacteria and had 12% similarity to previously identified HDCs. In addition, the hdc2 gene cluster in P. phosphoreum was identical to the hdc gene cluster in P. kishitanii. HDC2 had optimal activity at 20-35 °C, at pH 4, and was not affected by 0-8% NaCl concentrations. Compared to the hdc gene from P. kishitanii, expression of the hdc2 gene was constitutive and not affected by pH or excess histidine. This newly identified protein explains possible mechanisms of histamine production in P. phosphoreum. Characterization of this protein will help in designing control measures to prevent or reduce histamine production in fish.
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Affiliation(s)
- K Bjornsdottir-Butler
- FDA, Division of Seafood Science and Technology, Gulf Coast Seafood Laboratory, Dauphin Island, AL 36528, USA.
| | - S May
- FDA, Division of Seafood Science and Technology, Gulf Coast Seafood Laboratory, Dauphin Island, AL 36528, USA
| | - M Hayes
- FDA, Division of Seafood Science and Technology, Gulf Coast Seafood Laboratory, Dauphin Island, AL 36528, USA
| | - A Abraham
- FDA, Division of Seafood Science and Technology, Gulf Coast Seafood Laboratory, Dauphin Island, AL 36528, USA
| | - R A Benner
- FDA, Division of Seafood Science and Technology, Gulf Coast Seafood Laboratory, Dauphin Island, AL 36528, USA
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28
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Designing a Clean Label Fish Patty with Olive, Citric, Pomegranate, or Rosemary Extracts. PLANTS 2020; 9:plants9050659. [PMID: 32456111 PMCID: PMC7284376 DOI: 10.3390/plants9050659] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/20/2020] [Revised: 05/16/2020] [Accepted: 05/18/2020] [Indexed: 02/07/2023]
Abstract
The natural functional ingredients derived from pomegranate (41.4% punicalagin), rosemary (5.8% carnosic acid and carnosol), hydroxytyrosol (7.3%), and citrus (55% hesperidin) fruits were combined separately with acerola (17% vitamin C) and essential oils rich in fatty acids (45% α-linolenic (ALA) and 40% docosahexaenoic (DHA)) provide a natural substitute of synthetic preservatives for fish patties, avoiding E-numbers on labels. Microbiological and physicochemical properties of the formulations were examined, sensory analysis was conducted, and changes in their shelf life due to storage for 14 days under chilled storage, adding these ingredients, were determined. The results obtained showed that the fish patties reported a high level of protein (14%), low fat (<2%), with a high contribution of phosphorus and selenium minerals, and higher levels of ALA up to 40% (in the case of rosemary extract (R)) and DHA by 30% (Ct), compared to the Control sample. The fish patties suffered microbiological, flavor, and odor spoilage and rapid lipid oxidation associated with rancidity. It can be said that the fish preparations have a duration of less than 7 days (between 4–6 days), except for the preparation with pomegranate extract (P) that has a longer life, from 7 to 11 days. Consequently, replacing synthetic additives by natural extracts offers a new clean label product with potential health benefits that resembles the commercial fish patties.
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29
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Fidalgo LG, Castro R, Trigo M, Aubourg SP, Delgadillo I, Saraiva JA. Quality of Fresh Atlantic Salmon (Salmo salar) Under Hyperbaric Storage at Low Temperature by Evaluation of Microbial and Physicochemical Quality Indicators. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02346-3] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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30
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Parlapani F, Michailidou S, Anagnostopoulos D, Koromilas S, Kios K, Pasentsis K, Psomopoulos F, Argiriou A, Haroutounian S, Boziaris I. Bacterial communities and potential spoilage markers of whole blue crab (Callinectes sapidus) stored under commercial simulated conditions. Food Microbiol 2019; 82:325-333. [DOI: 10.1016/j.fm.2019.03.011] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2018] [Revised: 03/07/2019] [Accepted: 03/07/2019] [Indexed: 11/30/2022]
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31
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Prabhakar PK, Srivastav PP, Pathak SS. Kinetics of Total Volatile Basic Nitrogen and Trimethylamine Formation in Stored Rohu (Labeo rohita) Fish. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2019. [DOI: 10.1080/10498850.2019.1604598] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Pramod K. Prabhakar
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonepat, India
| | - Prem P. Srivastav
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, India
| | - Sant S. Pathak
- Electronics and Electrical Communication Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, India
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32
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Development of shelf life kinetic model for fresh rainbow trout ( Oncorhynchus mykiss) fillets stored under modified atmosphere packaging. Journal of Food Science and Technology 2019; 56:663-673. [PMID: 30906024 DOI: 10.1007/s13197-018-3521-3] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/29/2018] [Accepted: 11/15/2018] [Indexed: 10/27/2022]
Abstract
The sensory, chemical (based on the thiobarbituric acid, total volatile basic nitrogen and trimethylamine), and microbial quality (based on the total viable count and lactic acid bacteria count) of the rainbow trout stored under modified atmosphere packaging (MAP) conditions was evaluated. Four different gas combinations, including P1 (80% CO2, 10% N2, 10% O2), P2 (60% CO2, 20% N2, 20% O2), P3 (60% CO2, 40% N2, 0% O2), and P4 (40% CO2, 30% N2, 30% O2), were used. Also, the fish packages were stored at four constant temperatures (including 0, 5, 10, and 15 °C) for 12 days. The absence of oxygen in P3 and high concentration of carbon dioxide in P1 extended the shelf life by delaying the chemical, microbial, and sensory spoilage. Over the storage time of trout fillets in MAP, the rate of chemical reactions significantly increased while the sensory scores decreased. Based on the Arrhenius kinetic modeling for the spoilage reactions of the sensory (total acceptance) and chemical (total volatile basic nitrogen) indices, the shelf life was extended for P3 and succeedingly, for P1 packaging.
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33
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Prediction of in situ metabolism of photobacteria in modified atmosphere packaged poultry meat using metatranscriptomic data. Microbiol Res 2019; 222:52-59. [PMID: 30928030 DOI: 10.1016/j.micres.2019.03.002] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2018] [Revised: 02/22/2019] [Accepted: 03/07/2019] [Indexed: 11/22/2022]
Abstract
Modified atmosphere packaging (MAP) is widely used in food industry to extend the microbiological shelf life of meat. Common CO2-containing gas atmospheres for poultry meat packaging are either nearly O2-free or high O2 MAPs. In this work, we compared spoilage microbiota of skinless chicken breast in CO2/O2 (30/70%) and CO2/N2 (30/70%) MAP, which are culturable with conventional methods and identified isolates by MALDI-TOF MS. These data were compared to metatranscriptome sequencing enabling a culture-independent overview on the composition of microbiota at species level. While typical MAP meat spoilers were confirmed in the transcriptomic approach, we also found high numbers of transcripts mapping to Photobacterium spp. sequences in these samples. As photobacteria were recently shown to occur in different MAP and vacuum packaged meats, we used the respective part of the metatranscriptomic data for prediction of Photobacterium spp. major metabolic routes in situ, upon growth in MAP poultry meat. It is predicted that they employ similar metabolism in both atmospheres: In the lack of carbohydrates upon meat spoilage, the pyruvate pool is filled via glycerol originating from lipolysis and amino acid conversions. From the pyruvate pool, gluconeogenesis is fed enabling cell wall biosynthesis and growth as well as catabolism to lactate and other metabolites, or anaplerosis towards the citric acid cycle. Production is predicted of several biogenic amines including tyramine and cadaverine, enabling generation of proton motive force. Taken together, photobacteria express metabolic pathways upon growth on meat, which should lead to compounds overlapping with those of known potent meat spoilers.
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34
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Ding T, Li T, Li J. Preparation of Coaxial Polylactic Acid-Propyl Gallate Electrospun Fibers and the Effect of Their Coating on Salmon Slices during Chilled Storage. ACS APPLIED MATERIALS & INTERFACES 2019; 11:6463-6474. [PMID: 30668113 DOI: 10.1021/acsami.9b00461] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Pseudomonas fluorescens bacteria can grow well in cold-storage conditions and cause food spoilage. Quorum sensing (QS) is a biological pathway existing in a large number of microorganisms, through which bacteria regulate several of their physiological activities. A number of substances have been identified as quorum sensing inhibitors (QSIs); they can interfere with the QS system and control bacterial spoilage characteristics and production of virulence factors. In our previous study, propyl gallate at sub-minimum inhibitory concentration levels showed a potent anti-QS activity. Thus, in this study, coaxial polylactic acid-propyl gallate electrospun fibers were fabricated and their physicochemical properties were characterized. Salmon slices were coated with these electrospun fibers and the effect of this coating on the salmon slices during chilled storage was evaluated. The results showed that the electrospun fibers had a small diameter and smooth surface with no beads or other defects. The thermal stability, tensile strength, and other properties of the fibers were suitable for refrigerated storage conditions. Without inhibiting the bacterial growth in the salmon slices, the QSI-containing electrospun fibers exerted a significant inhibitory effect on the production of total volatile base nitrogen and trimethylamine. Furthermore, the deterioration of muscle tissue in the salmon slices was significantly delayed during cold storage. Quantitative analysis indicated that the electrospun fibers had a significant inhibitory effect on the bacterial spoilage ability. The results suggested that the electrospun fibers loaded with QSIs might be an effective strategy to control food spoilage and enhance the quality of aquatic food products.
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Affiliation(s)
- Ting Ding
- School of Food Science and Technology , Jiangnan University , Wuxi 214122 , China
| | - Tingting Li
- Key Laboratory of Biotechnology and Bioresources Utilization , Dalian Minzu University, Ministry of Education , Dalian , Liaoning 116600 , China
| | - Jianrong Li
- School of Food Science and Technology , Jiangnan University , Wuxi 214122 , China
- College of Food Science and Technology, 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 , Bohai University , Jinzhou , Liaoning 121013 , China
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Jääskeläinen E, Jakobsen LMA, Hultman J, Eggers N, Bertram HC, Björkroth J. Metabolomics and bacterial diversity of packaged yellowfin tuna (Thunnus albacares) and salmon (Salmo salar) show fish species-specific spoilage development during chilled storage. Int J Food Microbiol 2018; 293:44-52. [PMID: 30639999 DOI: 10.1016/j.ijfoodmicro.2018.12.021] [Citation(s) in RCA: 66] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2018] [Revised: 12/21/2018] [Accepted: 12/21/2018] [Indexed: 01/16/2023]
Abstract
Microbial (colony counts, 16S rRNA gene amplification), chemical (pH, 1H NMR spectroscopy) and sensory changes in raw Atlantic Salmon (Salmo salar) and tuna (Thunnus albacares) fillets stored under vacuum at 3 °C were evaluated over a period of 12 days. Both species of fish are globally important and among the ten most consumed fishes in the world. Although the sensory analyses showed a decrease in the quality of both fish species, only the salmon fillets were considered spoiled at the end of the storage period. In salmon, trimethylamine was the main spoilage product and bacterial colony counts reached an average of 7.3 log10 cfu/g. The concentration of glucose decreased and the concentration of organic acids increased during storage revealing glucose fermentation. Photobacterium was the dominating genus in the salmon studied. In the tuna studied, the bacterial colony counts reached only an average of 4.6 log10 cfu/g. The dominating bacteria in tuna were Pseudomonas spp. Glucose levels did not decrease, suggesting that amino acids and lactate most likely acted as carbon sources for bacteria in tuna. In conclusion, the study revealed that salmon was clearly a more perishable fish than tuna.
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Affiliation(s)
- Elina Jääskeläinen
- Department of Food Hygiene and Environmental Health, Faculty of Veterinary Medicine, University of Helsinki, Helsinki, Finland.
| | | | - Jenni Hultman
- Department of Microbiology, University of Helsinki, Helsinki, Finland
| | - Nina Eggers
- Department of Food Science, Aarhus University, Aarslev, Denmark
| | - Hanne C Bertram
- Department of Food Science, Aarhus University, Aarslev, Denmark
| | - Johanna Björkroth
- Department of Food Hygiene and Environmental Health, Faculty of Veterinary Medicine, University of Helsinki, Helsinki, Finland
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Lerfall J, Bjørge Thomassen GM, Jakobsen AN. Quality of fresh saithe (Pollachius virens) in modified atmosphere packages as affected by the gas composition. Food Packag Shelf Life 2018. [DOI: 10.1016/j.fpsl.2018.11.006] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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37
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Don S, Xavier KM, Devi ST, Nayak BB, Kannuchamy N. Identification of potential spoilage bacteria in farmed shrimp (Litopenaeus vannamei): Application of Relative Rate of Spoilage models in shelf life-prediction. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.07.006] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Tsironi TN, Taoukis PS. Current Practice and Innovations in Fish Packaging. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2018. [DOI: 10.1080/10498850.2018.1532479] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Theofania N. Tsironi
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, Athens, Greece
| | - Petros S. Taoukis
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, Athens, Greece
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Kuuliala L, Al Hage Y, Ioannidis AG, Sader M, Kerckhof FM, Vanderroost M, Boon N, De Baets B, De Meulenaer B, Ragaert P, Devlieghere F. Microbiological, chemical and sensory spoilage analysis of raw Atlantic cod (Gadus morhua) stored under modified atmospheres. Food Microbiol 2018; 70:232-244. [DOI: 10.1016/j.fm.2017.10.011] [Citation(s) in RCA: 55] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2017] [Revised: 10/20/2017] [Accepted: 10/23/2017] [Indexed: 01/18/2023]
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Ortega Blázquez I, Grande Burgos MJ, Pérez-Pulido R, Gálvez A, Lucas R. Treatment With High-Hydrostatic Pressure, Activated Film Packaging With Thymol Plus Enterocin AS-48, and Its Combination Modify the Bacterial Communities of Refrigerated Sea Bream ( Sparus aurata) Fillets. Front Microbiol 2018. [PMID: 29541064 PMCID: PMC5835528 DOI: 10.3389/fmicb.2018.00314] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
Abstract
The aim of this study was to determine the impact of activated plastic films with thymol and enterocin AS-48 and high-hydrostatic pressure (HP) treatment on the bacterial load and bacterial diversity of vacuum-packaged sea bream fillets under refrigerated storage for 10 days. The activated film and the HP treatment reduced aerobic mesophiles viable counts by 1.46 and 2.36 log cycles, respectively, while the combined treatment achieved a reduction of 4.13 log cycles. HP and combined treatments resulted in longer delays in bacterial growth. Proteobacteria were the dominant phyla in sea bream fillets. The relative abundance of Firmicutes increased by the end of storage both in controls and in samples treated by HP singly or in combination with the activated films. The predominant operational taxonomic units (OTUs) found at time 0 in control samples (Listeria, Acinetobacter, Pseudomonas, Enterobacteriaceae, Chryseobacterium) rapidly changed during storage (with an increase of Vibrio, Photobacterium, and Shewanella together with Cloacibacterium and Lactobacillales by the end of storage). The activated film and the HP treatment induced drastic changes in bacterial diversity right after treatments (with Comamonadaceae, Methylobacterium, Acidovorax, and Sphingomonas as main OTUs) and also induced further modifications during storage. Bacterial diversity in activated film samples was quite homogeneous during storage (with Vibrio, Photobacterium, and Shewanella as main OTUs) and approached control samples. HP treatments (singly or in combination with activated films) determined a high relative abundance of Acinetobacter (followed by Pseudomonas and Shewanella) during early storage as well as a higher relative abundance of lactic acid bacteria by the end of storage. The results indicate that the complex dynamics of bacterial populations in the refrigerated sea bream fillets are markedly influenced by treatment and antimicrobials applied.
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Affiliation(s)
- Irene Ortega Blázquez
- Microbiology Division, Department of Health Sciences, University of Jaen, Jaen, Spain
| | - María J Grande Burgos
- Microbiology Division, Department of Health Sciences, University of Jaen, Jaen, Spain
| | - Rubén Pérez-Pulido
- Microbiology Division, Department of Health Sciences, University of Jaen, Jaen, Spain
| | - Antonio Gálvez
- Microbiology Division, Department of Health Sciences, University of Jaen, Jaen, Spain
| | - Rosario Lucas
- Microbiology Division, Department of Health Sciences, University of Jaen, Jaen, Spain
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Effect of vacuum and modified atmosphere packaging on the microbiological, chemical and sensory properties of tropical red drum ( Sciaenops ocellatus ) fillets stored at 4 °C. Int J Food Microbiol 2018; 266:31-41. [DOI: 10.1016/j.ijfoodmicro.2017.10.015] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2017] [Revised: 09/08/2017] [Accepted: 10/11/2017] [Indexed: 12/20/2022]
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42
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Angiolillo L, Conte A, Del Nobile MA. A new method to bio-preserve sea bass fillets. Int J Food Microbiol 2018; 271:60-66. [PMID: 29494893 DOI: 10.1016/j.ijfoodmicro.2018.01.010] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2017] [Revised: 12/15/2017] [Accepted: 01/09/2018] [Indexed: 11/18/2022]
Abstract
In this work a bio-preservation technique was applied to sea bass fillets in order to preserve their quality. The preservation consisted in the application of two kinds of active coatings on the product surface differing in the fermentation time of alginate solution by L. reuteri plus glycerol (24 and 48 h). This technological strategy was chosen because it has been demonstrated that L. reuteri produces the reuterin as an intermediate metabolite during the anaerobic fermentation of glycerol. To assess the antimicrobial effects of sodium alginate with L. reuteri and glycerol, both in vitro and in vivo tests were carried out. The active films, in particular at 48 h fermentation, showed a good antibacterial activity, confirmed also by the major reuterin concentration. To prove the effectiveness of the treatments, microbial and sensory attributes were monitored by in vivo test on fish fillets. Results highlighted that the two active sodium alginate coatings showed a good antibacterial activity. In sea bass fillets stored at 4 °C, proliferation of main spoilage microorganisms was delayed with a consequent preservation of sensory attributes. In particular, it was found that improving the fermentation time (48 h) a better microbiological and sensory quality was achieved.
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Affiliation(s)
- L Angiolillo
- Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25, 71121 Foggia, Italy
| | - A Conte
- Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25, 71121 Foggia, Italy.
| | - M A Del Nobile
- Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25, 71121 Foggia, Italy
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Roiha IS, Jónsson Á, Backi CJ, Lunestad BT, Karlsdóttir MG. A comparative study of quality and safety of Atlantic cod (Gadus morhua) fillets during cold storage, as affected by different thawing methods of pre-rigor frozen headed and gutted fish. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:400-409. [PMID: 28862323 PMCID: PMC5725708 DOI: 10.1002/jsfa.8649] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/27/2016] [Revised: 08/09/2017] [Accepted: 08/28/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND The catch of marine whitefish is typically seasonal, whereas the land-based processing industry has a need for all-year stable supply of raw materials. This challenge can be met by applying fish frozen at sea. When using frozen fish, the methods employed for thawing may influence the safety and quality of the final product. This study aimed to investigate the applicability of novel thawing strategies in order to provide an all-year supply of high-quality and safe cod products. RESULTS Comparative investigations of quality and safety factors after thawing in water, with and without air circulation, and contact thawing were performed. The parameters included water-holding capacity, thawing loss, drip loss, cooking yield, sensory evaluation and microbiological analyses (including total volatile bases nitrogen). Water thawing with air circulation provided faster thawing than water thawing without air circulation and contact thawing. For all three methods, the quality of the thawed fish was acceptable and the shelf life of the fillets during chilled storage was between 10 and 14 days post-filleting. CONCLUSION The results show that controlled freezing of cod, followed by appropriate thawing, may provide the processing industry with an all-year delivery of raw materials, without compromising quality and safety of the final product. © 2017 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Irja Sunde Roiha
- National Institute of Nutrition and Seafood ResearchNordnes, BergenNorway
| | - Ásbjörn Jónsson
- Matís Ltd. Icelandic Food and Biotech R&DVinlandsleid 12, ReykjavíkIceland
| | - Christoph Josef Backi
- Department of Chemical EngineeringNorwegian University of Science and Technology7491TrondheimNorway
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Effects of dielectric barrier discharge (DBD) generated plasma on microbial reduction and quality parameters of fresh mackerel ( Scomber scombrus ) fillets. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2017.07.006] [Citation(s) in RCA: 103] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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45
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Garnier L, Valence F, Mounier J. Diversity and Control of Spoilage Fungi in Dairy Products: An Update. Microorganisms 2017; 5:E42. [PMID: 28788096 PMCID: PMC5620633 DOI: 10.3390/microorganisms5030042] [Citation(s) in RCA: 122] [Impact Index Per Article: 17.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2017] [Revised: 07/24/2017] [Accepted: 07/25/2017] [Indexed: 01/13/2023] Open
Abstract
Fungi are common contaminants of dairy products, which provide a favorable niche for their growth. They are responsible for visible or non-visible defects, such as off-odor and -flavor, and lead to significant food waste and losses as well as important economic losses. Control of fungal spoilage is a major concern for industrials and scientists that are looking for efficient solutions to prevent and/or limit fungal spoilage in dairy products. Several traditional methods also called traditional hurdle technologies are implemented and combined to prevent and control such contaminations. Prevention methods include good manufacturing and hygiene practices, air filtration, and decontamination systems, while control methods include inactivation treatments, temperature control, and modified atmosphere packaging. However, despite technology advances in existing preservation methods, fungal spoilage is still an issue for dairy manufacturers and in recent years, new (bio) preservation technologies are being developed such as the use of bioprotective cultures. This review summarizes our current knowledge on the diversity of spoilage fungi in dairy products and the traditional and (potentially) new hurdle technologies to control their occurrence in dairy foods.
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Affiliation(s)
- Lucille Garnier
- Laboratoire Universitaire de Biodiversité et Ecologie Microbienne (LUBEM EA3882), Université de Brest, Technopole Brest-Iroise, 29280 Plouzané, France.
- Science et Technologie du Lait et de l'Œuf (STLO), AgroCampus Ouest, INRA, 35000 Rennes, France.
| | - Florence Valence
- Science et Technologie du Lait et de l'Œuf (STLO), AgroCampus Ouest, INRA, 35000 Rennes, France.
| | - Jérôme Mounier
- Laboratoire Universitaire de Biodiversité et Ecologie Microbienne (LUBEM EA3882), Université de Brest, Technopole Brest-Iroise, 29280 Plouzané, France.
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Payandan E, Sayyed-Alangi SZ, Shamloofar M, Koohsari H. Study of Chemical Composition and Efficacy of Different Extracts of Iranian Propolis on the Microbiological and Sensory Parameters of Minced Cyprinus carpio Meat at 4°C Storage. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2017. [DOI: 10.1080/10498850.2016.1240281] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Elham Payandan
- Department of Food Science and Technology, Azadshahr Branch, Islamic Azad University, Azadshahr, Iran
| | | | - Mahshid Shamloofar
- Department of Fisheries, Azadshahr Branch, Islamic Azad University, Azadshahr, Iran
| | - Hadi Koohsari
- Department of Microbiology, Azadshahr Branch, Islamic Azad University, Azadshahr, Iran
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Dewi FR, Stanley R, Powell SM, Burke CM. Application of electrolysed oxidising water as a sanitiser to extend the shelf-life of seafood products: a review. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2017; 54:1321-1332. [PMID: 28416883 PMCID: PMC5380643 DOI: 10.1007/s13197-017-2577-9] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/22/2017] [Accepted: 02/28/2017] [Indexed: 12/17/2022]
Abstract
Electrolysed oxidising water (E.O. water) is produced by electrolysis of sodium chloride to yield primarily chlorine based oxidising products. At neutral pH this results in hypochlorous acid in the un-protonated form which has the greatest oxidising potential and ability to penetrate microbial cell walls to disrupt the cell membranes. E.O. water has been shown to be an effective method to reduce microbial contamination on food processing surfaces. The efficacy of E.O. water against pathogenic bacteria such as Listeria monocytogenes, Escherichia coli and Vibrio parahaemolyticus has also been extensively confirmed in growth studies of bacteria in culture where the sanitising agent can have direct contact with the bacteria. However it can only lower, but not eliminate, bacteria on processed seafoods. More research is required to understand and optimise the impacts of E.O. pre-treatment sanitation processes on subsequent microbial growth, shelf life, sensory and safety outcomes for packaged seafood products.
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Affiliation(s)
- Fera R. Dewi
- School of Land and Food, University of Tasmania, Newnham Drive, Newnham, Locked Bag 1351, Launceston, TAS 7250 Australia
| | - Roger Stanley
- Tasmanian Institute of Agriculture, University of Tasmania, Churchill Avenue, Sandy Bay, Hobart, TAS 7005 Australia
| | - Shane M. Powell
- Tasmanian Institute of Agriculture, University of Tasmania, Churchill Avenue, Sandy Bay, Hobart, TAS 7005 Australia
| | - Christopher M. Burke
- Institute of Marine and Antarctic Studies, University of Tasmania, Old School Road, Newnham, Private Bag 1370, Launceston, TAS 7250 Australia
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Remya S, Mohan CO, Venkateshwarlu G, Sivaraman GK, Ravishankar CN. Combined effect of O2 scavenger and antimicrobial film on shelf life of fresh cobia (Rachycentron canadum) fish steaks stored at 2 °C. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.05.038] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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49
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Silbande A, Adenet S, Smith-Ravin J, Joffraud JJ, Rochefort K, Leroi F. Quality assessment of ice-stored tropical yellowfin tuna (Thunnus albacares) and influence of vacuum and modified atmosphere packaging. Food Microbiol 2016; 60:62-72. [DOI: 10.1016/j.fm.2016.06.016] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2015] [Revised: 05/18/2016] [Accepted: 06/26/2016] [Indexed: 11/28/2022]
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50
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Møretrø T, Moen B, Heir E, Hansen AÅ, Langsrud S. Contamination of salmon fillets and processing plants with spoilage bacteria. Int J Food Microbiol 2016; 237:98-108. [DOI: 10.1016/j.ijfoodmicro.2016.08.016] [Citation(s) in RCA: 65] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2016] [Revised: 08/10/2016] [Accepted: 08/11/2016] [Indexed: 11/30/2022]
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