Microbiological spoilage and investigation of volatile profile during storage of sea bream fillets under various conditions

Parlapani, Foteini F.; Mallouchos, Athanasios; Haroutounian, Serkos A.; Boziaris, Ioannis S.

doi:10.1016/j.ijfoodmicro.2014.08.006

Cited by 143 publications

(120 citation statements)

References 55 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The compound 1-octen-3-ol increased during storage of gutted sea bream. Similar results have been reported by Parlapani, Mallouchos et al (2014) when studied the sea bream fillets stored under air at 0 and 15 C. According to Iglesias and Medina (2008), 1-octen-3-ol was chosen as one of the best markers of lipid oxidation in chilled Atlantic horse mackerel, while trans-2-octenal, which influences the oxidized oil flavour (Choe & Min, 2006), was suggested to contribute to the development of the unpleasant fishy and rancid off-flavours in fresh mayonnaises with fish oil (Jacobsen et al, 2000). Although 1-octen-3-ol, trans-2-octenal as well as hexanol and heptanal increased during gutted sea bream storage (Table 1), they are not related to bacterial action, which is the primer mechanism of sea bream quality deterioration.…”

Section: Headspace Spme-gc/ms Analysis Of Vocssupporting

confidence: 92%

“…and secondarily H 2 S producing bacteria are the most common spoilage microorganisms of chilled sea bream stored aerobically Koutsoumanis & Nychas, 2000;Parlapani, Mallouchos et al, 2014;Tryfinopoulou et al, 2002;. Our results are in accordance with these studies.…”

Section: Microbiological Changessupporting

confidence: 92%

“…have been recognized as SSOs of sea bream stored aerobically at low temperatures (Koutsoumanis, Lampropoulou, & Nychas, 1999;Parlapani, Kormas, & Boziaris, 2014;Parlapani, Mallouchos, Haroutounian, & Boziaris, 2014;Parlapani, Meziti, Kormas, & Boziaris, 2013;Tryfinopoulou, Tsakalidou, & Nychas, 2002). However, no information is available regarding the effect of chill storage on Pseudomonas diversity in gutted sea bream based on 16S rRNA gene sequence analysis.…”

Section: Introductionmentioning

confidence: 99%

“…VOCs have been studied as potential CSIs for the evaluation of spoilage/freshness, since they are changing significantly between the initial and rejection day of seafood. Solid Phase MicroExtraction coupled with Gas Chromatography/Mass Spectrometry (SPME-GC/MS) is employed for the study of VOCs in seafood (Duflos, Coin, Cornu, Antinelli, & Malle, 2006;Edirisinghe, Graham, & Taylor, 2007;Joffraud, Leroi, Roy, & Berdague, 2001;Jonsdottir, Olafsdottir, Chanie, & Haugen, 2008;Jorgensen, Huss, & Dalgaard, 2001;Leduc et al, 2012;Parlapani, Mallouchos et al, 2014;Soncin, Chiesa, Panseri, Biondi, & Cantoni, 2009).…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

The dynamics of Pseudomonas and volatilome during the spoilage of gutted sea bream stored at 2 °C

et al. 2015

Self Cite

View full text Add to dashboard Cite

Section: Headspace Spme-gc/ms Analysis Of Vocssupporting

confidence: 92%

Section: Microbiological Changessupporting

confidence: 92%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

The dynamics of Pseudomonas and volatilome during the spoilage of gutted sea bream stored at 2 °C

et al. 2015

Self Cite

View full text Add to dashboard Cite

“…Compounds with the characteristic smell like trimethylamine (TMA), various other nitrogenous (classifi ed together with TMA as TVB-N) and sulphuric compounds, aldehydes, ketones and esters are released during fi sh spoilage by various microorganisms, that are main cause of fresh fi sh quality decrease [Parlapani et al 2014]. Total Volatile Basic Nitrogen (TVB-N) level refers to volatile compounds such as TMA, dimethylamine (DMA) and ammonia (NH 3 ) that are products of the microbial degradation of fresh fi sh [Pacquit et al 2006].…”

Section: Introductionmentioning

confidence: 99%

The Application of Natural Dyes in Food Freshness Indicators Designed for Intelligent Packaging

Tichoniuk

Radomska

Cierpiszewski

2017

SOEP

View full text Add to dashboard Cite

Th e paper presents natural dyes i.e. curcumin, grape peel and beetroot extract which were incorporated into the compositions of food freshness indicators. Th e obtained indicators were assessed and compared with an artifi cial dye, methyl red, in relation to their capability of volatile amine monitoring. Additionally, a model of volatile amine release based on the evaporation of ammonia solution was applied in the fi rst stage of the presented research. Th e response of freshness indicators was estimated by the colorimetric analyses of colour alteration and the calculation of Total Colour Diff erence (TCD) index values. Comparing to the methyl red dye, the grape peel extract gave a similar response with the TCD value equalled ca. 30 units. Beetroot extract did not provide a desirable colour change and the most promising composition was the indicator containing the curcumin addition. Further research was made on the freshness indicators containing only curcumin, grape peel extract or methyl red. Th e indicators were evaluated in relation to their response to the spoilage of raw cod fl esh both in the model system (chamber with evaluated indicators) and in food packaging (plastic box). Although all examined natural dyes were able to detect food spoilage, the response comparable to the methyl red was obtained for grape peel extract in the model system and for curcumin in a real package. Both natural dyes and methyl red provided the colour changes correlated with cod fl esh spoilage and characterized with TCD values equal to ca. 30 units. Czerwień buraczana nie zapewniła satysfakcjonującej zmiany barwy wskaźnika. Najbardziej obiecujące rezultaty uzyskano, stosując dodatek kurkuminy. W dalszych badaniach zastosowano wskaźnik świeżości oparty na kurkuminie, antocyjanach oraz czerwieni metylowej. Zbadano reakcję wskaźnika na psujące się świeże mięso dorsza atlantyckiego w układzie modelowym (komora z badanymi wskaźnikami) oraz w opakowaniu do żywności (pojemnik z tworzywa sztucznego). Pomimo że oba oceniane barwniki naturalne były zdolne do wykrywania psującej się żywności, to odpowiedź wskaźnika świeżości, porównywalną do tej otrzymanej dla czerwieni metylowej, uzyskano dla antocyjanów w układzie modelowym, natomiast dla kurkuminy -w opakowaniu do żywności. Zarówno naturalne barwniki, jak i czerwień metylowa zapewniły zmianę zabarwienia wskaźnika świeżości skorelowaną z procesem psucia się mięsa dorsza oraz odznaczającą się wartością wskaźnika TCD równą ok. 30 jednostek.Słowa kluczowe: wskaźnik świeżości żywności, opakowania inteligentne, naturalne barwniki.

show abstract

Effects of chitosan combined with ε‐polylysine coating on flavor and texture quality of Chinese shrimp during refrigerated storage

Zhang

Huang

Guo

et al. 2020

Food Science & Nutrition

View full text Add to dashboard Cite

We investigated the effects of chitosan (CH) combined with ε‐polylysine (ε‐PL) on the flavor and texture quality of Chinese shrimp refrigerated for 12 days. Shrimp samples were subjected to three preservation treatments (ε‐PL, CH, and CH + ε‐PL) and a control treatment. Sensory characteristics, total volatile basic nitrogen (TVB‐N), adenosine triphosphate (ATP)‐related compounds, K‐values, volatile components, and texture were regularly assessed. The results showed that the sensory characteristics were effectively maintained, the increases in TVB‐N, hypoxanthine, and K‐value were delayed, and the putrid compounds were reduced by coating, especially with the chitosan combined with ε‐polylysine. Treatment with chitosan combined with ε‐polylysine was also shown to be a more effective preservation method for maintaining the texture quality of Chinese shrimp compared to treatment with ε‐PL or CH alone. Therefore, this technique was demonstrated to be a promising method for maintaining the flavor and texture quality of Chinese shrimp during refrigerated storage.

show abstract

Microbiological spoilage and investigation of volatile profile during storage of sea bream fillets under various conditions

Cited by 143 publications

References 55 publications

The dynamics of Pseudomonas and volatilome during the spoilage of gutted sea bream stored at 2 °C

The dynamics of Pseudomonas and volatilome during the spoilage of gutted sea bream stored at 2 °C

The Application of Natural Dyes in Food Freshness Indicators Designed for Intelligent Packaging

Effects of chitosan combined with ε‐polylysine coating on flavor and texture quality of Chinese shrimp during refrigerated storage

Contact Info

Product

Resources

About