Effects of different ozonized slurry‐ice treatments and superchilling storage (−1°C) on microbial spoilage of two important pelagic fish species

Abstract

Combining different preservative treatments for improving quality and safety of fishery products increasingly receives global research attention. Consistent with this pursuit, the current research was undertaken to determine the effects of different ozonized slurry‐ice treatments and superchilling (−1°C) storage on microbial spoilage of European anchovy (Eugraulis encrasicolus) and sardine (Sardina pilchardus), which are two commercially important pelagic fish species. After the catch (within <5 hr) and at defined scheduled storage times, ozone has been discharged once on sardine (herein referred to as “One‐T”) and repeatedly/sequentially on European anchovy (herein referred to as “Seq‐T”). Microbiological analyses enumerated total viable count (TVC), Bacillus spp., Enterobacteriaceae, Lactobacillus spp., Moraxella spp., Shewanella spp., Listeria monocytogenes and Pseudomonas spp. Independent of potential antimicrobial effects of ozone during superchilling storage, no Listeria spp., Shewanella spp., Moraxella spp., and Bacillus spp. were found in all processed samples. While Enterobacteriaceae and Lactobacillus spp. were detected at below 1 log cfu/g, both TVC and Pseudomonas spp. proliferated at different rates throughout superchilling storage. The repeated ozone‐treated (“Seq‐T”) showed lower TVC and Pseudomonas spp. values compared with one‐time treated (“One‐T”) slurry‐iced and control samples. Thus, combined slurry‐ice and superchilling storage at Seq‐T produced improved antimicrobial activity over One‐T application. Largely, ozonized slurry‐ice outcomes/results appear promising thanks to superchilling storage.

Evaluation of weakly acidic electrolyzed water and modified atmosphere packaging on the shelf life and quality of farmed puffer fish (Takifugu obscurus) during cold storage

“…Pseudomonas spp. and H 2 S‐producing bacteria are the common specific spoilage organisms (SSOs) in fish and fish products during cold storage (Bono et al, ; Parlapani, Verdos, Haroutounian, & Boziaris, ). The population of the two kinds of microbial communities increased with storage time in all samples (Figure 1b,c), which was similar to that of TVC.…”

Preservative Effects of Gelatin Active Coating Containing Eugenol and Higher CO2 Concentration Modified Atmosphere Packaging on Chinese Sea bass (Lateolabrax maculatus) during Superchilling (−0.9 °C) Storage

“…Representative 10 g sea bass muscle was homogenized with 90 mL of stroke physiological saline solution and then subjected to serial dilutions. The total viable counts, Pseudomonas spp., and H 2 S-producing bacteria were cultivated on plate count agar medium, cetrimide agar medium, and iron agar medium, respectively, at 30 • C for 48 h [31].…”

“…Similar results were also obtained in the present research toward the increase of Pseudomonas spp. and H 2 S-producing bacteria, which are considered as common specific spoilage organisms (SSOs) in fish during cold storage [30][31][32]. The population of these two kinds of microbial communities increased with an increase in the storage time in all samples (Figure 1b,c).…”

Influence of Refrigerated Storage on Water Status, Protein Oxidation, Microstructure, and Physicochemical Qualities of Atlantic Mackerel (Scomber scombrus)

“…The lipid content of Atlantic mackerel can be as high as 29.7% at the optimal fishing location and season [3]. However, Atlantic mackerel easily decomposes within a short period after fishing because of its high water activity, high enzymatic activity, high protein content, and high lipid content, which leads to a series of quality deterioration such as drip loss, lipid oxidation, protein decomposition, microbial growth, and pH change [4][5][6]. In recent years, low-temperature preservation has become an effective method to maintain the quality of aquatic products by reducing the activities of endogenous enzymes and spoilage microorganisms [7].…”