Development of a quality index method (QIM) sensory scheme and study of shelf-life of ice-stored blackspot seabream (Pagellus bogaraveo)

Sant'Ana, Léa Silvia; Soares, Sónia; Vaz‐Pires, Paulo

doi:10.1016/j.lwt.2011.07.004

Cited by 49 publications

(78 citation statements)

References 30 publications

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“…and S. putrefaciens have been reported as the SSB, regardless of the origin of the fish in temperate and tropical waters (Gillespie 1981;Lima Dos Santos et al 1981;Gram and Huss 1996), and in fresh Mediterranean fish stored aerobically under refrigeration (Koutsoumanis and Nychas 1999) or ice storage (Gennari and Tomaselli 1988;Gennari et al 1999;Sant'Ana et al 2011). The values of S. putrefaciens showed in our study were lower than those observed for Pseudomonas sp.…”

Section: S Putrefaciens Pseudomonas Spcontrasting

confidence: 54%

Microbiological evolution of gilthead sea bream (Sparus aurata) in Canary Islands during ice storage

et al. 2013

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This study analyses the microbiological changes with traditional methods for total mesophilic aerobic, psychrotrophic, Aeromonas sp., Pseudomonas sp., Shewanella putrefaciens , Enterobacteriaceae, sulfidereducing Clostridium and Photobacterium phosphoreum in muscle, skin and gills of whole ungutted gilthead sea bream (Sparus aurata) stored in ice during 18 days. The muscle tissue showed the minor grade of contamination, followed by the skin and the gills, with statistic significance (p < 0.001). The most prominent microorganisms in the different tissues and at the end of the storage were Pseudomonas sp. (7.76, 10.11 and 10.40 log CFU/g), Aeromonas sp. (7.49, 8.24 and 9.02 log CFU/g) and S. putrefaciens (8.05, 7.49 and 8.05 log CFU/g) in sea bream harvested in the temperate water of the Canary Islands. The results obtained from this study can contribute to the improvement of microbiological knowledge of gilthead sea bream (Sparus aurata) by determining the evolution of microorganisms responsible for spoilage and their counts in different tissues such as muscle, skin, and gills during iced storage.

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Section: S Putrefaciens Pseudomonas Spcontrasting

confidence: 54%

Microbiological evolution of gilthead sea bream (Sparus aurata) in Canary Islands during ice storage

et al. 2013

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“…and S. putrefaciens have been reported as for SSB in fish from temperate and tropical waters (Gillespie, 1981;Lima Dos Santos et al, 1981;Gram and Huss, 1996) and in fresh Mediterranean fish stored aerobically under refrigeration (Koutsoumanis and Nychas, 1999) or ice storage (Gennari and Tomaselli, 1988;Gennari et al, 1999;Sant'Ana et al, 2011). The values for S. putrefaciens reported in this study were lower than those observed for Pseudomonas spp.…”

Section: (2009) Other Authors Described Higher Initial Counts Ofcontrasting

confidence: 46%

Microbial Growth Models in Gilthead Sea Bream (Sparus aurata) Stored in Ice

Carrascosa

Saavedra

Millán

et al. 2015

Journal of Aquatic Food Product Technology

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This study analyzes microbiological changes in whole, ungutted farmed gilthead sea bream (Sparus aurata) stored for an 18-day period in ice using traditional methods for mesophilic aerobic bacteria, psychrotrophic, Pseudomonas spp., Aeromonas spp., Shewanella putrefaciens, Enterobacteriaceae, sulphide-reducing Clostridium (Clostridia), and Photobacterium phosphoreum in muscle, skin, and gills, evaluating their seasonal differentiation. Two different statistical models were used to analyze microbiological growth.Simultaneously, physicochemical parameters such as the temperature, pH, biological oxygen demand (BOD 5 ), total dissolved solids, salinity, ammonia nitrogen, and total phosphorus content of growing waters were analyzed. The results showed that by the end of the storage time, specific spoilage bacteria (SSB) such as Pseudomonas spp., Aeromonas spp. and S. putrefaciens as H 2 S-producing bacteria were dominant in sea bream harvested in temperate water in the Canary Islands. Muscle tissue had least contamination, followed by skin and gills. The values of the analyzed seawater parameters were constant during the four seasons, except that the temperature showed a small difference between winter and summer. Seasonal effects were observed among the fish analyzed, suggesting that the lower levels of contamination detected in winter may have been due to the slight difference observed in water temperature in that season.

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“…The QI assessment was done as recommended by Sant'Ana et al (2011). The trained jury consisted of 10 (ten) people, 5 men and 5 women, selected by their experience in sensory analysis of fish.…”

Section: Methodsmentioning

confidence: 99%

Development of a quality index scheme and shelf-life study for whole tambaqui (Colossoma macropomum)

et al. 2018

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Development of a quality index scheme and shelf-life study for whole tambaqui (Colossoma macropomum) ABSTRACTThe study developed a sensory scheme based on the Quality Index (QI) and estimated the shelf-life for whole tambaqui, Colossoma macropomum (Cuvier, 1818), stored in ice, assessing and determining the most appropriate chemical, physical, bacteriological and quality sensory parameters and their changes during storage time. Ninety six fish were evaluated at 1, 3, 5, 8, 10, 12, 15, 17, 19 and 22 days of ice-storage. The developed quality index (QI) showed four main quality attributes with a total of 29 demerit scores. The skin mucus and odor, as well as general appearance and ventral elasticity had a great importance for the statistical model applied, while eyes, gills mucus and dorsal elasticity showed lower significance for tambaqui QI. The pH showed few variations during the ice storage. The nitrogen bases, as well as the total count of specific spoilage bacteria, had a linear correlation with the storage time. The QI proved to be efficient to assess tambaqui quality and loss of sensory quality over the storage period. The results suggest that whole, ice-stored Colossoma macropomum is fit for consumption until the 22 nd day.

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Development of a quality index method (QIM) sensory scheme and study of shelf-life of ice-stored blackspot seabream (Pagellus bogaraveo)

Cited by 49 publications

References 30 publications

Microbiological evolution of gilthead sea bream (Sparus aurata) in Canary Islands during ice storage

Microbiological evolution of gilthead sea bream (Sparus aurata) in Canary Islands during ice storage

Microbial Growth Models in Gilthead Sea Bream (Sparus aurata) Stored in Ice

Development of a quality index scheme and shelf-life study for whole tambaqui (Colossoma macropomum)

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