Bacteriological and biochemical assessment of marinating cephalopods, crustaceans and gastropoda during 24 weeks of storage

Abstract

The quality and safety parameters of mixed marinated seafood salad containing common octopus (Octopus vulgaris), shrimp (Parapenaeus longirostris), European squid (Loligo vulgaris), sea snail (Rapana thomasiana) and common cuttlefish (Sepia officinalis) at 4 degrees C during storage of 24 weeks were investigated. In addition, the nutritional value in terms of proximate and fatty acid composition of seafood salad was also determined. Sensory scores of seafood salad in terms of appearance, odour, flavour and texture slightly decreased throughout the storage period. However, at the end of the storage period (5 months), the marinated seafood salad was still acceptable by the panellist. At the beginning of storage the total volatile basic nitrogen (TVB-N) value was 6.05 mg/100 g flesh, and the TVB-N values rose to 11.19 mg TVB-N/flesh by the end of the storage period. The pH value of the marinated seafood salad showed fluctuations, ranging from 3.57 to 3.65, and did not change significantly during the storage period. The concentrations of the biogenic amines in both the muscle of all species and in the solution of salad were also investigated. Among the biogenic amines, histamine was not detected in all samples throughout the storage period. The putrescine and cadaverine levels increased throughout the storage period, with a lower increase in the solution of seafood salad. Salmonella, coliform, Escherichia coli and Staphylococcus aureus were not detected while the total viable count remained low (3 log CFU/g) after 3 months of storage.

Antimicrobial Drug Resistance and Molecular Characterization ofSalmonellaIsolated from Domestic Animals, Humans, and Meat Products

“…Although human salmonellosis has been associated with exposure to other vehicles of transmission (e.g. pets, reptiles, and contaminated water), about 95% of human infections have been found to be associated with ingestion of contaminated foods; namely animal products (Gaul et al 2007;McLaughlin et al 2006;Padungtod and Kaneene 2006), poultry products (Plym and Wierup 2006;Mead et al 1999), sea foods (Duran and Marshall 2005;Ozogul et al 2007;Shabarinath et al 2007) and fresh produce (Johnston et al 2006;Puohiniemi et al 1997). Direct contact with companion and food animals has also been documented as another important route of Salmonella transmission to humans (Coburn et al 2006;Doyle and Erickson 2006;Gorman and Adley 2004;Mead et al 1999;Padungtod and Kaneene 2006).…”

<i>Escherichia coli</i> in seafood: A brief overview

“…A survey conducted by Ozogu et al [33], on the bacteriological quality of food prepared with shellfish, pointed absence reported absence of E. coli, after 3 months of storage at 4 degrees, in mixed marinated seafood salad containing common octopus (Octopus vulgaris), shrimp (Parapenaeus longirostris), European squid (Loligo vulgaris), sea snail (Rapana thomasiana) and common cuttlefish (Sepia officinalis).…”

Effects of scale and skin on chemical and sensory quality of marinated sea bass<br>filets (Dicentrarchus labrax, L. 1758) in sunflower oil during storage at 4°C

“…The marinating process has many positive effects on the palatability and shelf-life of meat and seafood products. The main aims of marinating are to tenderize and enhance the flavour, safety and shelflife of meat products owing to inhibition of microbial growth (Bjö rkroth, 2005;Ozogul et al, 2008).…”