Quality assessment of ice-stored tropical yellowfin tuna (Thunnus albacares) and influence of vacuum and modified atmosphere packaging

Abstract

Metagenomic, microbial, chemical and sensory analyses of Thunnus albacares from Martinique stored in ice (AIR - 0 °C), vacuum (VP - 4/8 °C) and modified atmosphere packaging (MAP - 4/8 °C) (70% CO2 - 30% O2) were carried out. The organoleptic rejection of AIR tuna was observed at day 13 when total bacterial counts equaled 10(6)-10(7) CFU g(-1). No extension of shelf-life was provided by VP and MAP. According to 16S rRNA gene sequence analyzed by Illumina MiSeq and PCR-TTGE, Rhodanobacter terrae was the main species of the freshly caught tuna. At the sensory rejection time, Brochothrix thermosphacta and Pseudomonas dominated the AIR products while B. thermosphacta alone or a mix of B. thermosphacta, Enterobacteriaceae and lactic acid bacteria (LAB) dominated the microbiota of MAP and VP products, respectively. The pH value remained stable in all trials, ranging from 5.77 to 5.97. Total volatile basic nitrogen (TVBN) and trimethylamine (TMA-N) concentrations were weak and not significantly different between batches. Lipid oxidation increased in the samples containing O2 (MAP > AIR). The initial concentration of histamine was high (75-78 mg kg(-1)) and stable up to 8 days but then significantly decreased in all trials to reach 25-30 mg kg(-1), probably due to the presence of histamine-decomposing bacteria.

Effect of tuna skin gelatin-based coating enriched with seaweed extracts on the quality of tuna fillets during storage at 4 °C

“…2). In fact TVB-N content and microbiological growth were in agreement and did not corroborate the results reported by Silbande et al (2016) that indicate the inefficacy of TVB-N results as a reliable quality index of tuna.…”

“…The initial values of TVB-N content were higher than those expected for fresh fish, however high values of TVB-N are regularly observed for pelagic fish (Silbande et al, 2016). Despite the initial high values of TVB-N, according to Silbande et al (2016) all samples were below the acceptability limits (30 -35 mg-N 100 g −1 of muscle), indicating initial good state of tuna preservation. After twelve days of storage, all samples presented a progressive increase in TVB-N values (ANOVA, LSD test; p < 0.05) (Fig.…”

Characterization of the spoilage potential of pure and mixed cultures of bacterial species isolated from tropical yellowfin tuna (Thunnus albacares)

“…Those groups were selected because of their prevalence in spoiled tuna flesh (Silbande et al . ). The groups were inoculated by pair (10 mixes in total) and in a more complex association of Bx, Ha, Pp and Pfg.…”

“…In the previous research (Silbande et al . ), tuna microbiota was studied using the Illumina sequencing method and revealed a dominance of these bacteria in the spoiled yellowfin tuna responsible of strong amine off‐odours.…”

“…More recently, Silbande et al . () monitored the quantitative and qualitative composition of the microbial ecosystem present in raw tuna steaks under different conditions of storage. At the sensory rejection time, Brochothrix thermosphacta and Pseudomonas spp.…”