Differences in chemical, microbial and sensory quality parameters of the marinated ascidiaMicrocosmus sabatieriRoule, 1885 during storage at 6 °C under vacuum conditions

Abstract

Chemical, microbial and sensory quality aspects of the marinated ascidia Microcosmus sabatieri Roule, 1885, were examined over a 150-day period at 6°C, under vacuum and air (control) packaging conditions using three different formulations (with 12% sodium chloride and 3%, 5% or 7% acetic acid). Significant differences were found between chemical and sensory analysis of three different marinated groups (P > 0.05) during the storage period. There were also significant differences in pseudomonads, lactic acid bacteria and yeast and moulds of the marinated groups by which lower bacterial counts were determined. N-3 polyunsaturated fatty acids concentrations decreased significantly (P < 0.05), while total viable counts, ammonia and total saturated fatty acid concentrations increased significantly (P > 0.05) in all three groups during storage. The differences in fatty acid and ammonia concentrations were found to be useful as indexes of freshness and decomposition of marinated M. sabatieri in storage. Shelf life of M. sabatieri marinades was found to be 5 and 4 months under vacuum and air (control) packaging conditions respectively, at 6°C.

Effect of marinating and vacuum storage at 6 °C on the fate of chemical, microbial and sensory quality indices of echinoid gonads Paracentrotus lividus Lamark, 1816

“…The pH value was determined with a pH meter (WTW 526, Wissensschaftlich‐Technische Werkstaetten, Weilheim, Germany), the glass electrode being applied directly to the pooled and homogenised roe. Proximate composition (crude protein, N × 6.25, total lipid, moisture, ash and sodium chloride), lactic acid, ammonia and fatty acid concentrations were determined by the methods described in Stamatis et al. (2008).…”

“…Fresh specimens of P. lividus (2.5 g) were aseptically placed into a sterile stomacher bag containing 22.5 mL of sterile 1/4 Ringer’s solution with NaCl (0.85%, w/v) and homogenised for 1 min in a Seward 400 Stomacher (Seward Medical UAC House, London, UK). Samples of decimal serial dilutions homogenate were spread on the surface of the appropriate dried media or inoculated into molten media in Petri dishes for enumeration of : total viable count (TVC), Ps, yeast–moulds (YM) and LAB as described by Stamatis et al. , 2008.…”

“…, 2005; Kilinc & Cakli, 2005; Nielsen et al. , 2005; Stamatis et al. , 2008), there is no information about marinated echinoid roe.…”

Effect of Salting and Packaging Treatments on Fresh Rainbow Trout (Oncorhynchus mykiss) Fillets During Storage at Refrigerator Temperatures

“…These types of products, the proliferation of bacteria and oxidation products is prevented as air is not in the package [5][6][7] . While abundant data exists on preservation of fish and fishery products using vacuum packaging, including salmon [8][9][10] , ascidia 11 , sardine 12,13 , trout [14][15][16] . Modified atmosphere packaging (MAP), is a protecting technique use to extent shelf-life of fish and fish products 17 .…”

Effect of salting and packaging on liquid-smoked rainbow trout fillets during refrigerated storage

“…In these types of products, the bacterial growth and oxidation of the product is prevented as air is not in the package (Keleş, 1998;Gülyavuz and Ünlusayin, 1999;Kilinç and Çakli, 2001). Thus, numerous studies have been conducted on the preservation of vacuum on fish and fish products of salmon (Leroi et al, 2000;González-Rodríguez et al, 2002;Martinez et al, 2010), ascidia (Stamatis et al, 2008), sardine (Senesi et al, 1980;Gómez-Estaca et al, 2010) and trout (Schulze 1985;Lyhs et al, 1998;Frangos et al, 2010;Oğuzhan and Angiş, 2012).…”