Enhanced Quality Characteristics of Refrigerated Seabream (Sparus aurata) Fillets Packed Under Different Systems (Modified Atmosphere vs. Vacuum)

Abstract

Seabream farmed fillets were packaged under aerobic, vacuum, and modified atmosphere (40% CO 2 , 30% N 2 , 30% O 2 ) conditions, and they were stored at 3±1 ºC for 14 days, under retail conditions. Microbiological (total viable counts, psychrotrophic bacteria, coliform/E. coli, Enterobacteriaceae, lactic acid bacteria, Pseudomonas, and anaerobic bacterias), physicalchemical (color, pH, water holding capacity, thiobarbituric acid, total volatile basic nitrogen, and trimethylamine), and sensory descriptive analysis were carried out at 0, 4, 7, 11, and 14 days of storage. There was a significant effect of storage time for all three packaging types. Significantly A c c e p t e d M a n u s c r i p t 2 lower levels of total volatile basic nitrogen and trimethylamine were observed in modified atmosphere packaged and vacuum packaged seabream fillets during storage time. Vacuum packaged fillets showed higher oxidative stability. In general, both packaging conditions, vacuum and modified atmosphere, improved microbiological and sensorial quality of the fish fillets. Results showed that modified atmosphere packaging (40% CO 2 , 30% N 2 , 30% O 2 ) and especially vacuum packaging are good alternatives to extend the shelf life of seabream refrigerated fillets.

The effect of different application methods of sumac (Rhus coriaria) and tarragon (Artemisia dracunculus) on some quality properties of marinated sea bream (Sparus aurata L., 1758)

“…TMAB counts in the fresh fish are a useful tool for quality and shelf‐life evaluation (Navarro‐Segura, et al, 2019). As in the present study, Garrido, Hernández, Espinosa, & López (2016) reported the initial E. coli and LAB values were <1 log cfu/g for vacuumed sea bream. Of the anaerobic bacteria, the intent is the Clostridial species.…”

Determination of shelf-life of vacuum-packed sea bream (Sparus aurata) fillets using chitosan-microparticles-coating

“…The value of 7 log CFU/g, which is considered as the maximum permissible limit for marine fish (ICMSF, 1986), was reached on the 12 th and 18 th day for TPC and TMC, respectively, in the control group. These results are in agreement with the reported shelf-life for sea bream fillets, which commonly ranges between 10 and 15 days (Attouchi & Sadok, 2012;Chouliara, Savvaidis, Riganakos, & Kontominas, 2005;Garrido et al, 2014). In CMC treated fillets, the TMC and TPC remained below this limit during the entire storage period.…”

“…The initial TMC and TPC values in the fish fillets were 3.31 ± 0.06 and 2.88 ± 0.04 log CFU/g, respectively; indicating the good quality of the fresh fish. For fresh-farmed sea bream, values between 2 and 4 log CFU/g are reported (Attouchi & Sadok, 2012;Garrido, Hernández, Espinosa, & López, 2014).…”

Influence of Innate Sludge Factors and Ambient Environmental Parameters in Biosolids Storage on Indicator Bacteria Survival: A Review

“…Total Viable Counts showed that by day 4 of storage control samples had exceeded 7 log CFU g −1 (the limit established by the International Commission on Microbiological Specifications for Foods (ICMSF, 2002)), while vacuum treatments and samples stored in the modified gas mixture did not reach this limit until day 11. This result shows that MAP packaging resulted in a longer shelf life of the seabream fillets tested Researchers attribute the absence of O 2 in vacuumed packaging and the partial dilution of O 2 and/or the presence of CO 2 in modified gas mixture treatments to reduced microorganism growth and increased microbial stability [55]…”