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

Abstract

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.

Nanoencapsulated essential oils embedded in ice improve the quality and shelf life of fresh whole seabream stored on ice

“…In addition, this low value indicates good hygiene of the marine environment where seabream was farmed and caught. In fact, the contribution of Enterobacteriaceae to the microflora of fish and its potential spoilage must be taken into consideration especially in the case of polluted water or delay in chilling after catch (Carrascosa et al., 2015). The initial Enterobacteriaceae counts (log CFU/g) ranged from below 1 in the different treatments.…”

“…Seabream ( Sparus aurata ) is one of the main fish species farmed in numerous Mediterranean countries, due to their appreciate characteristics, reaching a total production of 207.167 tons in 2017 (APROMAR, 2018). However, fresh seabream is highly susceptible to spoilage during ice storage, due to enzymatic and chemical reactions-usually responsible for the initial loss of freshness-, and microbial activity that is responsible for the obvious spoilage and its short shelf-life of 14–15 days (Carrascosa et al., 2015; Kriton et al., 2018).…”

Predicting Gilthead Sea Bream (Sparus aurata) Freshness by a Novel Combined Technique of 3D Imaging and SW-NIR Spectral Analysis

“…The CV method employed was “Random blocks” and was repeated three times. The cross-validation method was employed as suggested by [40] given the number of samples. The remaining 25% were used in the external validation (prediction).…”

Effects of Vacuum and Modified Atmosphere Packaging on Microbial Flora and Shelf-life of Pacific White Shrimp (Litopenaeus vannamei) during Controlled Freezing-point Storage at −0.8°C

“…Since fresh shrimps have a short shelf life, which causes substantial practical problems for its transportation and distribution, and they are very sensitive to microbial spoilage and can be contaminated by bacteria naturally present in the marine environment, such as lactic acid bacteria, Vibrio spp., Enterobacteriaceae, Aeromonas spp. and Jeyasekaran et al, 2006;Wang et al, 2010;Behnam et al, 2013;Binsi et al, 2013;Carrascosa et al, 2013), or in the digestive tract, which is not always removed directly after catch. Besides, flesh of shrimp after death is still active and biochemically alive, the organic decomposition or the change of shrimp composition may be triggered by various factors, Wang et al 1142 i.e.…”

“…and Pseudomonas spp. (Gopal et al, 2005;Jeyasekaran et al, 2006;Wang et al, 2010;Behnam et al, 2013;Binsi et al, 2013;Carrascosa et al, 2013), or in the digestive tract, which is not always removed directly after catch. Besides, flesh of shrimp after death is still active and biochemically alive, the organic decomposition or the change of shrimp composition may be triggered by various factors, i.e.…”