No abstract

No abstract

No abstract

The self-life, quality and safety of refrigerated sardine fillets (Sardina pilchardus) were determined at 3• C in atmospheric air, vacuum and modified atmosphere (50% CO 2 /50% N 2 ) packaging conditions. Microbiological, physico-chemical and sensory parameters were utilised as quality indicators. The microbial flora of sardine comprised -according to order of occurrence -Shewanella putrefaciens, pseudomonads, Brochothrix thermosphacta, lactic acid bacteria and, finally, Enterobacteriaceae. Bacteria grew most quickly in sardines stored in air, followed by those in vacuum packaging, and the lowest counts were found in modified atmosphere packaging. The concentrations of moisture, ash, protein, fat and polyunsaturated fatty acids were not affected during the storage period compared to the pH values and the concentrations of lactate and ammonia that showed significant differences. INTRODUCTIONSeafood is highly perishable, generally spoils faster than other muscle foods and is also more susceptible to post-mortem texture deterioration than other meats.

The fate of three pathogens Salmonella Enteritidis, Listeria monocytogenes and Escherichia coli O157:H7 that were inoculated in fish roe salad and aubergine salad with or without preservatives after being adapted in acid environment or not, was determined. The salads were stored at 10°C and the pathogens population was counted at regular intervals. Parameters (lag time, death rates calculated with Baranyi equation) were used to compare the behaviour of the pathogens. In the absence of preservatives the pathogens survived during the 15 days of storage. A 1 log reduction was observed for Listeria and 2 logs reduction for Salmonella and E. coli in both salads. In most cases, acid adaptation decreased the death rate even in the presence of preservatives. The addition of sorbic and benzoic acid in the salads increased the death rate of the pathogens during storage significantly and they were not detected at 7-10 days for Salmonella, 8-12 days for Listeria and 5 days for E. coli. It is concluded that a well-studied combination of hurdles is appropriate to ensure safety of home-made traditional salads free of preservatives.