Microbiological quality of Cuttlefish (Sepia pharaonis) fillets stored in dry and wet ice

Abstract

Microbiological quality of cuttlefish (Sepia pharaonis) fillets stored in three different ice conditions was studied. Fillets stored in wet ice at a ratio of 1:1 (package III) were sensorially acceptable for only 18 h, while that stored in dry ice at 1:1 (package I) and combination of dry ice and wet ice at 1:0.2:0.5 (package II) were in acceptable condition up to 24 h without re-icing and thus there was an extension of shelf life by about 33%. Total bacterial load was 7 log10 cfu/g at the end of the storage period. Total psychrophilic population increased from zero to 7 log10 cfu/g while total lactic acid bacteria from zero to 5 log10 cfu/g. H2S producers were detected only at 18 h, with a count of 1 log10 cfu/g. Sulphite-reducing Clostridia increased gradually from zero to 110 most probable number count/g. Fresh cuttlefish fillets carried a bacterial flora of Micrococcus, Planococcus, Streptococcus, Moraxella, Proteus and Aeromonas. Pseudomonas was dominant in wet ice pack, while Aeromonas was dominant in both the dry ice and combination pack. Immediately after packing, the temperatures recorded in packages I, II and III were 10.5, 1.2 and 3.0 °C, respectively, which drastically decreased in 1 h and then maintained and finally increased gradually. The results indicate that use of combination of dry ice and wet ice is economical and very much useful to seafood industries, as this package considerably reduced the cost of air freight, as well as improved the quality and shelf life of cuttlefish.

Effect of laurel (Laurus nobilis) and curcuma (Curcuma longa ) on microbiological, chemical and sensory changes in vacuum packed sous-vide european sea bass (Dicentrarchus labrax) under chilled conditions

“…Additionally, a decrease in the counts and delay in growth of psychrophilic bacteria could be due to cold shock during storage. Results of this study were in agreement with those of reported by (Jeyasekaran et al, 2011) that investigated the microbiological quality of cuttlefish (Sephia pharaonis) fillets stored under chilled conditions.…”

Determination of the quality changes of whole cuttlefish (Sepia officinalis, L., 1758) stored at 2ºC

“…As a result of their bad habits the change in the external appearance of cuttlefish, specially related to a decrease in the skin into a pale dark brownish color and loss of brightness indicating a loss in initial quality of cuttlefish. There are only few studies on cuttlefish quality assessment, most of them are related to determining the chemical, microbiological and sensory changes of the whole cuttlefish during iced storage (Ganesan et al, 2005;Vaz-Pires et al, 2008;Sykes et al, 2009;Tantasuttikul et al, 2011;Jeyasekaran et al, 2012).Quality assessment of cuttlefish is determined using sensory, chemical and microbiological analysis. Sensory analysis is commonly considered as the most important method for freshness evaluation in the fish research (Martinsdóttir et al, 1987).…”