Combined effect of light salting and vacuum packaging on the microbiological, chemical, and sensory attributes of mullet fillets ( Mugil cephalus ) during refrigerated and frozen/refrigerated storage

Abstract

The combined effect of light salting and vacuum packaging (VP) on shelf life of mullet fillets during refrigerated and frozen/refrigerated storage, was investigated for a period up to 37 days. Treatments included (a) salting of fish for 24 hr, air packaging and refrigerating (C), (b) salting for 24 hr, VP and refrigerating (VP1), (c) salting for 12 hr, VP and refrigerating (VP2), and (d) salting for 24 hr, VP, freezing for 9 days, defrosting and refrigerating (FVP1). Quality attributes monitored during storage included microbiological, physicochemical, and sensory parameters. Results showed that Lactic acid bacteria, within total viable counts, constituted the major spoilage group of microorganisms. Microbiological data indicated that VP1 was the most effective treatment for product shelf life extension. Total volatile basic nitrogen, Trimethylamine, Thiobarbituric acid, and pH values increased during storage. Finally, sensory evaluation data indicated a product shelf life of ca. 8–9 days for C samples, 10 days for VP2, 13 days for FVP1, and 27–30 days for VP1 samples. Practical applications The combined use of light salting and vacuum packaging proved to be effective for the shelf life extension of mullet fillets, a traditional sea food delicacy consumed in various parts of the world. Based on experimental results obtained, light salting and vacuum packaged mullet fillets may be commercialized having a refrigerated shelf life of approximately 4 weeks.

Quantitative Analysis of Cold Stress Inducing Lipidomic Changes in Shewanella putrefaciens Using UHPLC-ESI-MS/MS

“…Shewanella putrefaciens is a Gram-negative, rod-shaped bacterium and a well-known specific spoilage organism (SSO) of refrigerated fresh marine fish [21], such as Pseudosciaena crocea [22,23], Paralichthys olivaceus [24], Oncorhynchus kisutch [25], Sparus aurata [26], Thunnus albacares, Salmo salar [27], Rachycentron canadum [28], and so on. S. putrefaciens could grow on fish during cold storage and produce large amounts of trimethylamine (TMA) with the characteristic "fishy" aroma [29,30]. Furthermore, quality degradation in marine fish muscle may also lead to other amine compounds (ammonia, methylamine (MA), and dimethylamine (DMA), etc.)…”

Chilled storage study of marinated and vacuum‐packed steaks of Otolithes cuvieri (Trewavas, 1974)

“…Tsogas et al . (2019) observed increasing TMA‐N values in VP1 samples of light salted (5.5%) and vacuum‐packed mullet fillets, staying below 3 mg N/100 g during the 37‐day storage.…”

“…Tsogas et al . (2019) reported pH variations in light‐salted (5.5%) and vacuum‐packed mullet fillets, ranging from 6.25 (Day 2) to 6.99 (Day 37). In some studies, the results of pH values were significantly stable during storage.…”

“…Tsogas et al . (2019) studied the initial (Day 2) TVB‐N (mg/100 g) value of light salted (5.5%) and vacuum‐packed mullet fillets were 12.2 mg N/100 g and increased progressively throughout the storage for all treatments.…”

Recent Developments in Seafood Packaging Technologies

“…According to sensory scores, the shelf life of fresh Pacific white shrimp was 4 days for samples packaged aerobically, 7 days under VP, 9 days under MAP1 and 11–12 days under MAP2. Tsogas et al [ 79 ] evaluated the effect of light salting in combination with VP on the keeping quality of mullet fillets during refrigerated or frozen/refrigerated storage, stored for up to 5 weeks. Treatments included: (a) salting of fish for 24 h, aerobic packaging and storage at 4 °C (C); (b) salting for 24 h, VP and storage at 4 °C (VP1); (c) salting for 12 h, VP and storage at 4 °C (VP2); (d) salting for 24 h, VP, freezing for 9 days, defrosting and storage at 4 °C (FVP1).…”