Effects of storage in slurry ice on the microbial, chemical and sensory quality and on the shelf life of farmed turbot (Psetta maxima)

Rodrı́guez, Óscar; Barros‐Velázquez, Jorge; Piñeiro, Carmen; Gallardo, José Manuel; Aubourg, Santiago P.

doi:10.1016/j.foodchem.2004.11.054

Cited by 91 publications

(73 citation statements)

References 30 publications

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“…In this study, the level of TMA increased steadily from the initial value of 0.18 mg N kg -1 to the maximum value of 3.05 mg N kg -1 (P<0.05), which was lower than the limit. These results are in accordance with others obtained for farmed Senegalese sole, farmed turbot, in which significant TMA-N formation was not observed during acceptable sensory period (Gonçalves et al, 2007;Rodríguez et al, 2003;Rodríguez et al, 2006).…”

Section: Nucleotide Degradation and K Valuesupporting

confidence: 93%

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Özoğul¹,

Küley²,

Tokur³

et al. 2011

Turk. J. Fish. Aquat. Sci.

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The quality of wild common sole (Solea solea) stored in ice was investigated by chemical (K value, biogenic amines, protein degradation (SDS and SDS-PAGE), pH, peroxide value (PV), free fatty acids (FFA), total volatile basic nitrogen (TVB-N), tiobarbituric acid (TBA) analyses), sensory (raw and cooked fish) and microbiological methods. The quality of common sole decreased on day 16 (fair quality-B) and they were no longer acceptable on day 20 (unacceptable quality-C). When common sole were considered as fair quality (B) by assessors on ~16-18 days, the average K value was ≥ 80%. Among the investigated biogenic amines, histamine was not detected. No major change in the protein profiles of common sole was observed. Sensory, microbial and biochemical results revealed that the shelf life of common sole was approximately ~16-18 days. Among the chemical parameters, the most consistent indicator to measure the change in freshness was K value that showed linear response with storage time.

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Section: Nucleotide Degradation and K Valuesupporting

confidence: 93%

“…The shelf life of common sole was approximately ~16-18 days, indicating that sensory analysis of common sole correlated well with microbiological analysis. Similar results were obtained for others species (Rodríguez et al, 2006;Ozogul et al, 2006).…”

Section: Microbiological Assessmentsupporting

confidence: 90%

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Özoğul¹,

Küley²,

Tokur³

et al. 2011

Turk. J. Fish. Aquat. Sci.

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“…Similar situation occurred in TVB-N levels reported by Rodríguez et al (2006) and Santos et al (2013) in turbot stored in refrigerated condition and Teerawut et al (2016) in white shrimp kept in cold storage.…”

Section: Physicochemical Quality Parameterssupporting

confidence: 84%

Quality criteria of Mullet fillets (Mugil cephalus) storage at 4±1°C under modified atmosphere packaging.

El-Ghafour¹,

Mohamad²,

Khattab³

2018

Egypt. J. of Aquatic Biolo. and Fish.

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Mullet fillets modified atmosphere packaging Quality criteriaThis study was conducted to compare the effect of four package systems on quality criteria of mullet's fish fillets stored at 4±1°C for 18 days. Modified atmosphere packaging (MP1, 60% CO 2 \ 35 % N 2 \ 5 % O 2 and MP2, immersing fillets in sodium chlorides solution prior to package with the same condition of MP1) suppressed (p<0.05)the growth of total count and psychrophilic bacterial when compared with aerobic (AP) and vacuum package (VP). During storage period aerobic package taken the highest physicochemical, microbial load and the lowest sensory scores. Likewise, MP1 and MP2had lowertotal volatile basic nitrogen, Trimethy lamine nitrogen, Thiobarbituric acid and microbial loadcompared toaerobic package samples (p<0.05). However, MP2 showed exudate loss lower than MP1. Thiobarbituric acids of the samples kept VP were lower compared to other condition package in the same time. Overall acceptability of MP1, MP 2 and VPsamples were accepted during storageof fifteen, eighteen and twelve days, respectively. While, aerobic package samples had the acceptability six days only. Therefore, MP2 was a best choice for extending the shelf-life and maintained the quality of mullet's fish fillets.

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“…However, the sensory rejection of untreated fish has also been associated with lower microbial counts, such as 10 6 log CFU g )1 for Pseudomonas spp. (Tsironi et al 2009) and 10 6 CFU g )1 for total viable count (Ozogul et al 2006;Rodrıguez et al 2006). The antimicrobial effect of carvacrol or essential oils that contain high amounts of carvacrol on fish products has been investigated in relevant studies.…”

Section: Discussionmentioning

confidence: 99%

Shelf-life extension of gilthead seabream fillets by osmotic treatment and antimicrobial agents

Tsironi

Taoukis

2012

Journal of Applied Microbiology

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Aims: The objectives of the study were to evaluate the effect of selected antimicrobial agents on the shelf life of osmotically pretreated gilthead seabream and to establish reliable kinetic equations for shelf‐life determination validated in dynamic conditions. Methods and Results: Fresh gilthead seabream (Sparus aurata) fillets were osmotically treated with 50% high dextrose equivalent maltodextrin (HDM, DE 47) plus 5% NaCl and 0·5% carvacrol, 0·5% glucono‐δ‐lactone or 1% Citrox (commercial antimicrobial mix). Untreated and treated slices were aerobically packed and stored isothermally (0–15°C). Microbial growth and quality‐related chemical indices were modelled as functions of temperature. Models were validated at dynamic storage conditions. Osmotic pretreatment with the use of antimicrobials led to significant shelf‐life extension of fillets, in terms of microbial growth and organoleptic deterioration. Conclusions: The shelf life was 7 days for control samples at 5°C. The osmotic pretreatment with carvacrol, glucono‐δ‐lactone and Citrox allowed for shelf‐life extension by 8, 10 and 5 days at 5°C, respectively. Significance and Impact of the Study: The results of the study show the potential of adding carvacrol, glucono‐δ‐lactone or Citrox in the osmotic solution to extend the shelf life and improve commercial value of chilled osmotically pretreated fish products. The developed models can be a reliable tool for predicting the shelf life of fresh or minimally processed gilthead seabream fillets in the real chill chain.

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Effects of storage in slurry ice on the microbial, chemical and sensory quality and on the shelf life of farmed turbot (Psetta maxima)

Cited by 91 publications

References 30 publications

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Quality criteria of Mullet fillets (Mugil cephalus) storage at 4±1°C under modified atmosphere packaging.

Shelf-life extension of gilthead seabream fillets by osmotic treatment and antimicrobial agents

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