Preservation of iced refrigerated sea bream (Sparus aurata) by irradiation: microbiological, chemical and sensory attributes

Ozden, Özkan; İnuğur, Müge; Erkan, Nuray

doi:10.1007/s00217-006-0484-9

Cited by 31 publications

(27 citation statements)

References 55 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Similar results were determined in muscle at day 0 and 3 (Grigorakis et al 2003) or in skin at day 1 (Drosinos and Nychas 1996) of ungutted sea bream stored in ice. However, other authors have reported higher results in the initial values of TVCs in muscle of ungutted sea bream Lougovois et al 2003;Kilinc et al 2007;Özden et al 2007), sea bream fillets (Erkan and Uretener 2010) and in ungutted sea bass (Papadopoulos et al 2003) or in skin of whole sea bream Erkan 2007). These differences observed on TVCs could be due to the microbiological conditions of the fish muscle in ungutted sea bream, which are directly related to fishing ground, sanitary conditions of the slaughterhouse and environmental factors (Ward and Baj 1988).…”

Section: Descriptive Microbiological Analysismentioning

confidence: 87%

“…Other authors have reported similar results for Pseudomonas sp. and S. putrefaciens counts in muscle of sea bream, ranging from 6 to 7.8 log CFU/g (López-Caballero et al 2002;Lougovois et al 2003;Özden et al 2007); sea bass with 7-7.2 log CFU/g (Pseudomonas sp.) and 6.6 and 7 log CFU/g (S. putrefaciens) (Papadopoulos et al 2003;Paleologos et al 2004); as well as in sardines after 9 days of ice storage reached 4 and 4.9 log CFU/g, respectively (Erkan and Özden 2008), horse mackerel, with 6.42 and 5.12 log CFU/g after 12 days of ice storage (Tzikas et al 2007) and in sea bream skin, where was reported 6.7 log CFU/g after 13 days of ice storage for H 2 S-producing bacteria counts (Erkan 2007).…”

Section: S Putrefaciens Pseudomonas Spmentioning

confidence: 99%

See 1 more Smart Citation

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

et al. 2013

View full text Add to dashboard Cite

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.

show abstract

Section: Descriptive Microbiological Analysismentioning

confidence: 87%

Section: S Putrefaciens Pseudomonas Spmentioning

confidence: 99%

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

et al. 2013

View full text Add to dashboard Cite

show abstract

“…However, other authors have reported higher results in the initial values of mesophilic and psychrotrophic bacteria in muscle of ungutted sea bream Lougovois et al, 2003;Kilinc et al, 2007;Özden et al, 2007), sea bream fillets (Erkan and Ueretener, 2010), and ungutted sea bass (Papadopoulos et al, 2003) or in skin of whole sea bream Erkan, 2007). The differences observed in mesophilic and psychrotrophic bacteria between the different studies may have been due to the microbiological conditions of fish muscle in ungutted sea bream, directly related to fishing ground, sanitary conditions of the slaughterhouse, and environmental factors (Ward and Baj, 1988).…”

Section: Descriptive Microbiological Analysismentioning

confidence: 85%

“…putrefaciens counts in muscle of sea bream, ranging from 6-7.8 log CFU/g (López-Caballero et Lougovois et al, 2003;Özden et al, 2007), sea bass, with 7-7.2 log CFU/g (Pseudomonas spp. ), and 6.6 and 7 log CFU/g (S. putrefaciens) (Papadopoulos et al, 2003;Paleologos et al, 2004), as well as in sardines with values of 4 and 4.9 log CFU/g, respectively, after 9 days of storage (Erkan, 2008), horse mackerel with values of 6.42 and 5.12 log CFU/g, respectively, after 12 days of ice storage (Tzikas et al, 2007), and sea bream skin with 6.7 log CFU/g after 13 days of ice storage for H 2 S-producing bacteria counts (Erkan, 2007).…”

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

confidence: 99%

“…However, other methods such as polymerase chain reaction (PCR) have been used for the enumeration and identification of bacterial species (Boulares et al, 2011;Metcalf et al, 2011). In addition, traditional microbiological techniques have also been widely used for the identification and enumeration of different bacterial species in fish (Katikou et al, 2006;Özden et al, 2007;Baixas-Nogueras et al, 2009), including S.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

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

Carrascosa

Saavedra

Millán

et al. 2015

Journal of Aquatic Food Product Technology

View full text Add to dashboard Cite

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.

show abstract

Synthesis of spirulina loaded chitosan nanoparticles from prawn, Macrobrachium nipponense shell for extending the shelf life of pike‐perch (Sander lucioperca) fillet during refrigerated storage

2022

View full text Add to dashboard Cite

BACKGROUND This study was aimed to synthesize polymeric chitosan nanoparticles (CSNPs) from Macrobrachium nipponense shells using sodium triphosphate (TPP) as a crosslinker that was incorporated with spirulina extract (SPE) to improve the shelf life of pike‐perch during refrigerated storage (4 °C). RESULTS The encapsulation efficiency (EE) of SPE‐loaded CSNPs decreased from 67% to 32%, and loading capacity (LC) was increased (10–14%) depending on their loaded SPE concentrations. The initial burst effect, followed by a slow‐release at pH 7 (24 h), was observed. Free SPE and SPE incorporated CSNPs decreased microbial counts (total viable count, total psychotropic count, pseudomonas, and lactic acid bacteria) compared to control and unloaded CSNPs. Samples treated with free SPE or SPE‐loaded CSNPs showed higher changes in odor, color, TVB‐N (total volatile basic nitrogen), and TBA (thiobarbituric acid) compared with the unloaded CSNPs batch (P ≤ 0.05) until the tenth day of storage. However, fish fillets coated with SPE‐loaded CSNPs had the highest overall consumer acceptability and the lowest values for TVB‐N and TBA at the end of storage (14th day). Controlled release of bioactive compounds in batches treated with SPE‐CSNPs could delay the microbial degradation and enhance chemical reactions (TBA and TVB‐N) in comparison to pure SPE during storage time. CONCLUSION The incorporation of SPE in polymeric CSNPs can be considered as a promising material for controlled delivery of natural bioactive agents, and preservation of Pike perch quality during refrigerator storage. © 2022 Society of Chemical Industry.

show abstract

Preservation of iced refrigerated sea bream (Sparus aurata) by irradiation: microbiological, chemical and sensory attributes

Cited by 31 publications

References 55 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

Synthesis of spirulina loaded chitosan nanoparticles from prawn, Macrobrachium nipponense shell for extending the shelf life of pike‐perch (Sander lucioperca) fillet during refrigerated storage

Contact Info

Product

Resources

About