Impact of onboard chitosan treatment of whole cod (Gadus morhua) on the shelf life and spoilage bacteria of loins stored superchilled under different atmospheres

Skírnisdóttir, Sigurlaug; Knobloch, Stephen; Lauzon, Hélène L.; Ólafsdóttir, Aðalheiður; Steinþórsson, Páll; Bergsten, Pauline; Marteinsson, V.

doi:10.1016/j.fm.2020.103723

Cited by 18 publications

(11 citation statements)

References 63 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The application of superchilling combined with other techniques has been the subject of various studies [6,[86][87][88]. This effort to synergize additional shelf life-extending approaches with superchilling resulted in the combination of edible coatings, essential oils, ice glazing, and modified atmosphere with superchilling.…”

Section: Superchillingmentioning

confidence: 99%

“…By itself, this technique has shown significant potential in delaying the deterioration of seafood [89]. However, its combination with other techniques has also been studied [90][91][92][93][94][95][96], allowing the extension of shelf life even longer than observed in samples stored exclusively in MAP [86,94,95,97]. Skirnisdóttir et al [86] applied a chitosan coating to this MAP-SC combination and reported not only the inhibition of bacterial growth but also the reduction in total viable counts as a result of chitosan antibacterial activity.…”

Section: Superchillingmentioning

confidence: 99%

See 1 more Smart Citation

Analysis of Alternative Shelf Life-Extending Protocols and Their Effect on the Preservation of Seafood Products

Rezende

Barbosa

Teixeira

2022

Foods

View full text Add to dashboard Cite

Seafood is essential to a healthy and varied diet due to its highly nutritious characteristics. However, seafood products are highly perishable, which results in financial losses and quality concerns for consumers and the industry. Due to changes in consumer concerns, demand for healthy products has increased. New trends focusing on reducing synthetic preservatives require innovation and the application of additional or alternative strategies to extend the shelf life of this type of product. Currently, refrigeration and freezing storage are the most common methods for fish preservation. However, refrigeration alone cannot provide long shelf-life periods for fish, and freezing worsens sensorial characteristics and consumer interest. Therefore, the need to preserve seafood for long periods without exposing it to freezing temperatures exists. This review focuses on the application of other approaches to seafood products, such as biodegradable films and coating technology; superchilling; irradiation; high-pressure processing; hyperbaric storage; and biopreservation with lactic acid bacteria, bacteriocins, or bacteriophages. The efficiency of these techniques is discussed based on their impact on microbiological quality, sensorial degradation, and overall preservation of the product’s nutritional properties. Although these techniques are already known, their use in the industrial processing of seafood is not widespread. Thus, the novelty of this review is the aggregation of recent studies on shelf life extension approaches, which provide useful information for the selection of the most appropriate technology and procedures and industrial innovation. Despite the fact that all techniques inhibit or delay bacterial proliferation and product decay, an undesirable sensory impact may occur depending on the treatment conditions. Although no technique appears to replace refrigeration, the implementation of additional treatments in the seafood processing operation could reduce the need for freezing, extending the shelf life of fresh unfrozen products.

show abstract

Section: Superchillingmentioning

confidence: 99%

Section: Superchillingmentioning

confidence: 99%

Analysis of Alternative Shelf Life-Extending Protocols and Their Effect on the Preservation of Seafood Products

Rezende

Barbosa

Teixeira

2022

Foods

View full text Add to dashboard Cite

show abstract

“…Phenolic compounds (e.g. thymol) can increase the permeability of bacterial cell membranes, destroy the outer cell membrane, leak sugars and increase the content of soluble sugars (Skirnisdottir et al, 2021). Sharifi-Rad et al (2018) found that carvacrol can suppress Bacillus cereus by destroying the phospholipid bilayer of cell membrane and forming a cell membrane channel to leak intracellular proteins, ions, carbohydrates and other intracellular contents.…”

Section: Inhibition or Prevention Of Synthesis Of Dna Rna And Proteinmentioning

confidence: 99%

Section: The Main Antibacterial Mechanism Of Biopreservativesmentioning

confidence: 99%

Application of biopreservatives in meat preservation: a review

Ren

Soladoye

et al. 2021

Int J of Food Sci Tech

View full text Add to dashboard Cite

As a highly perishable food, raw meat, if not preserved, will spoil due to the altered metabolism, microbial activity and external factors during storage. Biopreservatives, as a new type of preservatives, are characterised by nontoxicity, extensive source and good application prospects in the raw meat. This review discusses the factors responsible for the spoilage of raw meat, recaps the spoilage bacteria in the raw meat and summarises the major antibacterial mechanism of various biopreservatives. Moreover, application of various biopreservatives in the preservation of raw meat is emphatically reviewed. In addition, some existing challenges for application of biopreservatives and their prospective development are also discussed. The present work provides a theoretical reference for application of various biopreservatives in different types of raw meat for shelf life extension.

show abstract

“…Pseudomonas spp. is a common spoilage bacterium in aquatic products [10][11][12]. It is necessary to inhibit its growth and reproduction during storage and transportation for food safety.…”

Section: Introductionmentioning

confidence: 99%

Antibacterial Effect of Dihydromyricetin on Specific Spoilage Organisms of Hybrid Grouper

Huang

Xie

2021

Journal of Food Quality

View full text Add to dashboard Cite

This study aimed to investigate the mechanism of antibacterial activity level inhibition of dihydromyricetin (DMY) against specific spoilage bacteria of grouper. Firstly, the specific spoilage bacteria of grouper in the cold storage process are Pseudomonas antarctica (P. antarctica), which are selected by calculating the spoilage metabolite yield factor. It was determined that the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of DMY against grouper spoilage bacteria were 2.0 mg/mL and 6.4 mg/mL, respectively. DMY was added to the matrix of chitosan and sodium alginate, and DMY emulsions of different concentrations (0 MIC, 1 MIC, 2 MIC, 4 MIC) were prepared and characterized by differential calorimetry methods. Through analyzing cell permeability, enzyme activity, and images of the confocal laser scanning microscope (CLSM), we further studied the antibacterial mechanism of DMY emulsion on specific spoilage bacteria. The results showed that, with the increase of DMY concentration in the treatment group, the leakage of nucleic acid and protein increased significantly, the activity of ATPase and three critical enzymes in the Embden-Meyerhof-Parnas (EMP) pathway decreased significantly, and the activity of AKPase did not decrease significantly, . The metabolic activity and viability are reduced considerably. Analysis of the above results shows that DMY inhibits the growth and reproduction of P. antarctica by interfering with the metabolic activity of bacteria and destroying the function of bacterial cell membranes but has no inhibitory effect on the activity of AKPase. This study proves that DMY could be an effective and natural antibacterial agent against specific spoilage bacteria in aquatic products.

show abstract

Impact of onboard chitosan treatment of whole cod (Gadus morhua) on the shelf life and spoilage bacteria of loins stored superchilled under different atmospheres

Cited by 18 publications

References 63 publications

Analysis of Alternative Shelf Life-Extending Protocols and Their Effect on the Preservation of Seafood Products

Analysis of Alternative Shelf Life-Extending Protocols and Their Effect on the Preservation of Seafood Products

Application of biopreservatives in meat preservation: a review

Antibacterial Effect of Dihydromyricetin on Specific Spoilage Organisms of Hybrid Grouper

Contact Info

Product

Resources

About