Quality of fresh saithe (Pollachius virens) in modified atmosphere packages as affected by the gas composition

Lerfall, Jørgen; Thomassen, Gunn Merethe Bjørge; Jakobsen, Anita Nordeng

doi:10.1016/j.fpsl.2018.11.006

Cited by 17 publications

(16 citation statements)

References 48 publications

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“…Lerfall et al [ 27 ] evaluated the growth changes of pseudomonads at 4 °C in different modified atmospheres in saithe and reported a growth of 3 logs in low CO 2 /high O 2 fish samples (31.3% CO 2 /66.0% O 2 /2.7% N 2 ) only, whereas in the other gas combinations assayed, no growth could be detected. Koutsoumanis et al [ 25 ] studied the combined effect of storage temperature and packaging conditions (air and MAP) on red mullet and reported that the main spoilage bacteria in air were Pseudomonas spp.…”

Section: Resultsmentioning

confidence: 99%

Quest of Intelligent Research Tools for Rapid Evaluation of Fish Quality: FTIR Spectroscopy and Multispectral Imaging Versus Microbiological Analysis

Govari

Tryfinopoulou

Parlapani

et al. 2021

Foods

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The aim of the present study was to assess the microbiological quality of farmed sea bass (Dicentrarchus labrax) fillets stored under aerobic conditions and modified atmosphere packaging (MAP) (31% CO2, 23% O2, 46% Ν2,) at 0, 4, 8, and 12 °C using Fourier transform infrared (FTIR) spectroscopy and multispectral imaging (MSI) in tandem with data analytics, taking into account the results of conventional microbiological analysis. Fish samples were subjected to microbiological analysis (total viable counts (TVC), Pseudomonas spp., H2S producing bacteria, Brochothrix thermosphacta, lactic acid bacteria (LAB), Enterobacteriaceae, and yeasts) and sensory evaluation, together with FTIR and MSI spectral data acquisition. Pseudomonas spp. and H2S-producing bacteria were enumerated at higher population levels compared to other microorganisms, regardless of storage temperature and packaging condition. The developed partial least squares regression (PLS-R) models based on the FTIR spectra of fish stored aerobically and under MAP exhibited satisfactory performance in the estimation of TVC, with coefficients of determination (R2) at 0.78 and 0.99, respectively. In contrast, the performances of PLS-R models based on MSI spectral data were less accurate, with R2 values of 0.44 and 0.62 for fish samples stored aerobically and under MAP, respectively. FTIR spectroscopy is a promising tool to assess the microbiological quality of sea bass fillets stored in air and under MAP that could be effectively employed in the future as an alternative method to conventional microbiological analysis.

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Section: Resultsmentioning

confidence: 99%

Quest of Intelligent Research Tools for Rapid Evaluation of Fish Quality: FTIR Spectroscopy and Multispectral Imaging Versus Microbiological Analysis

Govari

Tryfinopoulou

Parlapani

et al. 2021

Foods

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“…One of the most common practices of the first strategy is to choose the sensory rejection of control and treated group as two vital points and compared them with each other (C–I) (Huang et al., 2017; Jia, Huang, et al. 2018, Jia, Liu, et al., 2018; Lerfall et al., 2018; Liu, X., Li, D., et al., 2018; Parlapani et al., 2020), although the sensory rejection of control and treated group is not on the same day. Nevertheless, some preservatives could retard the microbiota succession and the formation of SSOs’ dominance, whereas having less effect on the final microbial community when products get spoiled.…”

Section: Methods and Technologies Used In Microbiota Characterizationmentioning

confidence: 99%

“…First of all, composition of the initial microbiota and SSOs largely depends on the water habitat in which fish and crustaceans live (Ghaly, Dave, Budge, & Brooks, 2010). For example, Photobacterium especially Photobacterium phosphoreum usually associate with the spoilage of vacuum or modified atmosphere packed seafood like finfish (Dalgaard, 1995; Emborg, Laursen, Rathjen, & Dalgaard, 2002; Hansen, Mørkøre, Rudi, Olsen, & Eie, 2007; Jääskeläinen et al., 2019; Kuuliala et al., 2018; Lerfall, Thomassen, & Jakobsen, 2018; Odeyemi et al., 2018; Sørensen et al., 2020) and lobsters (Gornik, Albalat, Macpherson, Birkbeck, & Neil, 2011), while they are scarcely detected in freshwater fish/crustacean species. S. baltica is widely considered as a strong spoiler of chilled seafood (Gu et al., 2013; Vogel, Venkateswaran, Satomi, & Gram, 2005; Zhao, A., et al., 2016).…”

Section: Influencing Factors Of Microbiota Composition In Fish and Crmentioning

confidence: 99%

See 1 more Smart Citation

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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“…Degradation products of adenosine triphosphate (ATP) were analyzed on a Phenomenex synergi 4u hydro‐RP80 A (150 × 4.6 mm, 4 µm) HPLC column after a method by Sellevold, Jynge, and Aarstad (), using an Agilent 1290 chromatograph (Agilent Technologies, Paolo Alto, CA, USA) (isocratic, flow 1.0 mL × min −1 ) connected to an Agilent 1260 diode array UV‐VIS detector, as described by Lerfall, Jakobsen, and Bjørge Thomassen (). Standard curves of ATP (Sigma, ≥99%, CAS:34369‐07‐8), ADP (Sigma, ≥95%, CAS:20398‐34‐9), AMP (Sigma, ≥99%, CAS:149022‐20‐8), IMP (Sigma, ≥98%, CAS:352195‐40‐5), HxR (Sigma, ≥99%, CAS:58‐63‐9), and Hx (Sigma, ≥99.0% CAS:68‐94‐0) in deionized water were used for identification of quantification.…”

Section: Methodsmentioning

confidence: 99%

Physiochemical and Microbiological Quality of Lightly Processed Salmon (Salmo salar L.) Stored Under Modified Atmosphere

Abel

Rotabakk

Rustad

et al. 2019

Journal of Food Science

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Low-temperature cooking, such as sous vide, has become a favored method for processing seafood. For this method to be applicable for retail products, combinations with other processing steps are needed to keep the products safe and durable while maintaining high quality. The present experiments were designed to investigate the influence of low-temperature treatment (40, 50, or 60°C) in combination with various packaging technologies (modified atmosphere [MA] or soluble gas stabilization [SGS]) on both the microbial growth and the physiochemical quality. Salmon loins were either kept natural or inoculated with Listeria innocua prior to drying (16 to 18 hr) in either 100% CO 2 (SGS) or atmospheric air (MA packaging). All samples were sous vide treated, repackaged in MA, and stored at 4°C for 24 days. The results showed shelf life to be significantly improved with the implementation of SGS, by prolonging the lag-phase and slowing the growth rate of both naturally occurring and inoculated bacteria. Variations in packaging technology did not significantly influence any of the tested quality parameters, including drip loss, surface color, and texture. Growing consumer demand for lightly processed seafood products makes Listeria spp. an increasing problem. The present experiment, however, has shown that it is possible to lower processing temperatures to as little as 40 or 50°C and still obtain inhibition of Listeria, but with improved chemical quality compared to traditional processing.

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Quality of fresh saithe (Pollachius virens) in modified atmosphere packages as affected by the gas composition

Cited by 17 publications

References 48 publications

Quest of Intelligent Research Tools for Rapid Evaluation of Fish Quality: FTIR Spectroscopy and Multispectral Imaging Versus Microbiological Analysis

Quest of Intelligent Research Tools for Rapid Evaluation of Fish Quality: FTIR Spectroscopy and Multispectral Imaging Versus Microbiological Analysis

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

Physiochemical and Microbiological Quality of Lightly Processed Salmon (Salmo salar L.) Stored Under Modified Atmosphere

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