Modelling microbial growth in modified-atmosphere-packed hake (Merluccius merluccius) fillets stored at different temperatures

Antunes-Rohling, Adriana; Artaiz, Ángela; Calero, Silvia; Halaihel, Nabil; Guillén, Silvia; Raso, Javier; Álvarez, Ignacio; Cebrián, Guillermo

doi:10.1016/j.foodres.2019.05.018

Cited by 20 publications

(13 citation statements)

References 31 publications

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“…and prolonged the sensory shelf life for 6 days (Sørensen et al., 2020). The predominance of Photobacterium in MAP conditions was also found in other fish products like hake fillets (Antunes‐Rohling, Artaiz, et al., 2019, Antunes‐Rohling, Calero, et al., 2019) and salmon steaks (Emborg et al., 2002). LAB is another class of bacteria tend to become dominant in VP and MAP conditions.…”

Section: Influencing Factors Of Microbiota Composition In Fish and Crmentioning

confidence: 60%

Spoilage‐related microbiota in fish and crustaceans during storage: Research progress and future trends

Zhuang

Hong

Zhang

et al. 2020

Comp Rev Food Sci Food Safe

126

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Fish and crustaceans are highly perishable due to microbial growth and metabolism. Recent studies found that the spoilage process of fish and crustaceans is highly related to their microbiota composition. Microbiota of fish and crustaceans changes dramatically during storage and can be influenced by many factors (e.g., aquaculture environment, handling process, storage temperature, and various quality control techniques). Among them, many quality control techniques have exhibited efficient effects on inhibiting spoilage bacteria, regulating microbiota composition, and retarding quality deterioration. In this article, we elucidate the relationship between microbiota composition and fish/crustacean spoilage, demonstrate influencing factors of fish/crustaceans microbiota, and review various quality control techniques (especially plant‐derived preservatives) including their preservative effects on microbiota and quality of fish and crustaceans. Besides, present and future trends of various detective methods used in microbiota analysis are also compared in this review, so as to provide guides for future microbiota studies. To conclude, novel preservation techniques (especially plant‐derived preservatives) and hurdle technologies are expected to achieve comprehensive inhibitory effects on spoilage bacteria. Efficient delivery systems are promising in improving the compatibility of plant‐derived preservatives with fish/crustaceans and enhancing their preservative effects. Besides, spoilage mechanisms of fishery products that involve complex metabolisms and microbial interactions need to be further elucidated, by using omics technologies like metagenomics, metatranscriptomics, and metabolomics.

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Section: Influencing Factors Of Microbiota Composition In Fish and Crmentioning

confidence: 60%

Spoilage‐related microbiota in fish and crustaceans during storage: Research progress and future trends

Zhuang

Hong

Zhang

et al. 2020

Comp Rev Food Sci Food Safe

126

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“…Although in their case, they also found a high proportion of Acinetobacter and Brochothrix . Photobacterium is generally regarded as the major SSO of cod stored under MAP (when it includes CO 2 ) [23] and one of the most relevant in coalfish, halibut, salmon, and hake, among other fish species, [21,39,41,42,43] stored under the same conditions. Given the high amount of Photobacterium found within the microbiota at the time of spoilage for both batches and at all temperatures tested, the fact that off-odours were the major cause of rejection by the panelists and that, since, according to Sahidi et al [44], the index of trimethylamine (TMA) production per CFU (TMA/CFU) of Photobacterium phosphoreum would be 30 times higher than that of Shewanella putrefaciens , and much higher than that of other SSOs, our results strongly suggest that, as for cod, the major SSO of hake (another Gadidae ) stored under MAP (50% CO 2 /50% N 2 ) is Photobacterium .…”

Section: Discussionmentioning

confidence: 99%

“…A 25 g portion from each package was aseptically weighed and mixed with 225 mL of previously sterilized buffered peptone water (BPW, Oxoid, Hamphsire, UK) in a sterile plastic bag, and blended with a Stomacher 400 Circulator (Seward, Worthing, UK) for 30 s. The bacterial groups were enumerated as described in Table 2, except for Photobacterium phosphoreum , which was enumerated using qPCR, as described in Antunes et al [21].…”

Section: Methodsmentioning

confidence: 99%

Characterization of the Spoilage Microbiota of Hake Fillets Packaged Under a Modified Atmosphere (MAP) Rich in CO2 (50% CO2/50% N2) and Stored at Different Temperatures

Antunes-Rohling

Calero²,

Halaihel

et al. 2019

Foods

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The aim of this study was to characterize the spoilage microbiota of hake fillets stored under modified atmospheres (MAP) (50% CO2/50% N2) at different temperatures using high-throughput 16S rRNA gene sequencing and to compare the results with those obtained using traditional microbiology techniques. The results obtained indicate that, as expected, higher storage temperatures lead to shorter shelf-lives (the time of sensory rejection by panelists). Thus, the shelf-life decreased from six days to two days for Batch A when the storage temperature increased from 1 to 7 °C, and from five to two days—when the same increase in storage temperature was compared—for Batch B. In all cases, the trimethylamine (TMA) levels measured at the time of sensory rejection of hake fillets exceeded the recommended threshold of 5 mg/100 g. Photobacterium and Psychrobacter were the most abundant genera at the time of spoilage in all but one of the samples analyzed: Thus, Photobacterium represented between 19% and 46%, and Psychrobacter between 27% and 38% of the total microbiota. They were followed by Moritella, Carnobacterium, Shewanella, and Vibrio, whose relative order varied depending on the sample/batch analyzed. These results highlight the relevance of Photobacterium as a spoiler of hake stored in atmospheres rich in CO2. Further research will be required to elucidate if other microorganisms, such as Psychrobacter, Moritella, or Carnobacterium, also contribute to spoilage of hake when stored under MAP.

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“…The growth parameters (Baranyi model [2,3]) previously calculated [1] for 8 bacterial groups (see Table 1) in hake fillets packaged in a modified atmosphere (50% CO 2 /50% N 2 ) and stored at four different temperatures (1, 4, 7 & 10 °C) were modelized using the Ratwosky [4] and inverse Ratkowsky model [5].…”

Section: Experimental Design Materials and Methodsmentioning

confidence: 99%

Dataset on the use of the Ratkowsky model for describing the influence of storage temperature on microbial growth in hake fillets (Merluccius merluccius) stored under MAP

Antunes-Rohling

Artaiz

Calero³

et al. 2019

Data in Brief

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This article presents the results obtained after applying the Ratkowsky model for developing secondary models describing the influence of storage temperature on microbial growth in hake fillets packaged under a modified atmosphere (MAP) rich in CO2 (50% CO2/50% N2). For this purpose the growth parameters (λ, μmax) already calculated in the related article “Modelling microbial growth in Modified-Atmosphere-Packed hake (Merluccius merluccius) fillets stored at different temperatures” [1] were used. The data include the fit and goodness of the fit parameters calculated as well as the comparison between fitted and observed data.

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Modelling microbial growth in modified-atmosphere-packed hake (Merluccius merluccius) fillets stored at different temperatures

Cited by 20 publications

References 31 publications

Spoilage‐related microbiota in fish and crustaceans during storage: Research progress and future trends

Spoilage‐related microbiota in fish and crustaceans during storage: Research progress and future trends

Characterization of the Spoilage Microbiota of Hake Fillets Packaged Under a Modified Atmosphere (MAP) Rich in CO2 (50% CO2/50% N2) and Stored at Different Temperatures

Dataset on the use of the Ratkowsky model for describing the influence of storage temperature on microbial growth in hake fillets (Merluccius merluccius) stored under MAP

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