Quality assessment of Mediterranean horse mackerel (Trachurus mediterraneus) and blue jack mackerel (Trachurus picturatus) during storage in ice

Tzikas, Z.; Ambrosiadis, Ioannis; Soultos, N.; Georgakis, S.

doi:10.1016/j.foodcont.2006.07.014

Cited by 19 publications

(14 citation statements)

References 31 publications

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“…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: 90%

“…Other authors reported higher initial counts of Pseudomonas sp. in muscle, with 3.9 log CFU/g for sea bream (Özden et al 2007), 3.0 log CFU/g for sea bass (Papadopoulos et al 2003;Paleologos et al 2004), as well as 3.3 log CFU/g in samples of gutted sardine (Erkan and Özden 2008) and 2.88 log CFU/g in horse mackerel (Tzikas et al 2007). The initial S. putrefaciens counts constitute a…”

Section: Descriptive Microbiological Analysismentioning

confidence: 99%

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

et al. 2013

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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.

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Section: S Putrefaciens Pseudomonas Spmentioning

confidence: 90%

Section: Descriptive Microbiological Analysismentioning

confidence: 99%

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

et al. 2013

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“…), 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: 97%

“…in muscle, with 3.9 log CFU/g for sea bream (Özden et al, 2007) and 3.0 log CFU/g for sea bass (Papadopoulos et al, 2003;Paleologos et al, 2004), as well as 3.3 log CFU/g in gutted sardine samples (Erkan, 2008) and 2.88 log CFU/g in horse mackerel (Tzikas et al, 2007). Initial S. putrefaciens counts accounted for a large proportion of the microflora in muscle of several species such as: sea bream, with values of 4.4 log CFU/g (Özden et al, 2007); sea bass, with values of 2.2 log CFU/g (Paleologos et al, 2004); sardines, 3.3 log CFU/g (Erkan, 2008); and sea bream skin, 3.3 log CFU/g (Erkan, 2007).…”

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

confidence: 99%

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

Carrascosa

Saavedra

Millán

et al. 2015

Journal of Aquatic Food Product Technology

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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.

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“…However, this species is highly perishable during processing and storage, due to large amounts of non-protein nitrogen, high content of fat and autolytic enzymes in tissues, which deteriorates rapidly post-mortem resulting in formation of an obvious off-taste and soften texture (Simeonidou et al, 1998). What's more, these problems will be accelerated by storage conditions such as abominable temperature and moisture in environment and overgrowth of specific spoilage organisms from various sources (Tzikas et al, 2007;Shi et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

Changes in the Physicochemical and Volatile Flavor Characteristics of Scomberomorus niphonius during Chilled and Frozen Storage

Zhang

Deng

Lin

2012

FSTR

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Quality assessment of Mediterranean horse mackerel (Trachurus mediterraneus) and blue jack mackerel (Trachurus picturatus) during storage in ice

Cited by 19 publications

References 31 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

Changes in the Physicochemical and Volatile Flavor Characteristics of Scomberomorus niphonius during Chilled and Frozen Storage

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