Preservation status and microbial communities of vacuum-packed hot smoked rainbow trout fillets

Εkonomou, Sotiriοs Ι.; Parlapani, Foteini F.; Kyritsi, Maria; Hadjichristodoulou, Christos; Boziaris, Ioannis S.

doi:10.1016/j.fm.2021.103959

Cited by 21 publications

(9 citation statements)

References 69 publications

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“…LAB are also critical spoilage microorganisms responsible for the deterioration of food products such as fresh meat and ready-to-eat seafood [ 36 , 37 ]. As shown in Figure 2 , the number of LAB in uncoated samples increased significantly ( p < 0.05) from 5.82 log CFU/g on day 0 to 6.39 and 7.44 log CFU/g on day 5 and day 7, respectively.…”

Section: Resultsmentioning

confidence: 99%

Antimicrobial and Antioxidant Effects of Kappa-Carrageenan Coatings Enriched with Cinnamon Essential Oil in Pork Meat

Wang

2022

Foods

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Fresh pork is susceptible to microbial contamination and lipid oxidation, which leads to food safety and quality issues. This study aimed to develop a kappa-carrageenan (KC) coating embedded with cinnamon essential oil (CEO) for antimicrobial and antioxidant purposes in pork meat. The uncoated controls and coated samples were subjected to microbial (total viable count, lactic acid bacteria, and H2S-producing bacteria), chemical (DPPH and pH), and physical (surface color) analyses during refrigerated storage at 4 °C for 7 days. It was observed that KC coatings exhibited a better preservation effect on pork meat after the addition of CEO. The KC–CEO coatings were effective in retarding the growth of total viable count, lactic acid bacteria, and H2S-producing bacteria. In a DPPH test, the level of lipid oxidation in pork meat was also significantly (p < 0.05) reduced by the KC–CEO coatings. Furthermore, these coatings displayed pronounced activity in inhibiting the adverse alterations of pH value and surface color. Practically, KC–CEO-coated samples still exhibited an attractive bright red color at the end of refrigerated storage. Taken together, the developed KC–CEO coatings exerted pronounced antimicrobial and antioxidant activities in pork, thus providing a potential approach to preserving perishable meat.

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Section: Resultsmentioning

confidence: 99%

Antimicrobial and Antioxidant Effects of Kappa-Carrageenan Coatings Enriched with Cinnamon Essential Oil in Pork Meat

Wang

2022

Foods

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“…Against that background, the shelf life of vacuum-packed css predominantly varies according to the salt concentration and the storage temperature. In this regard, studies performed by various authors reveal a specific spoilage mechanism that differs from the rs spoilage [ 38 , 39 , 40 ]. Consequently, several authors mention a spoilage of css that does not necessarily correlate to the tvc found on rs [ 41 , 42 ].…”

Section: Discussionmentioning

confidence: 99%

Microbial Control of Raw and Cold-Smoked Atlantic Salmon (Salmo salar) through a Microwave Plasma Treatment

Weihe

Wagner²,

Schnabel³

et al. 2022

Foods

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The control of the pathogenic load on foodstuffs is a key element in food safety. Particularly, seafood such as cold-smoked salmon is threatened by pathogens such as Salmonella sp. or Listeria monocytogenes. Despite strict existing hygiene procedures, the production industry constantly demands novel, reliable methods for microbial decontamination. Against that background, a microwave plasma-based decontamination technique via plasma-processed air (PPA) is presented. Thereby, the samples undergo two treatment steps, a pre-treatment step where PPA is produced when compressed air flows over a plasma torch, and a post-treatment step where the PPA acts on the samples. This publication embraces experiments that compare the total viable count (tvc) of bacteria found on PPA-treated raw (rs) and cold-smoked salmon (css) samples and their references. The tvc over the storage time is evaluated using a logistic growth model that reveals a PPA sensitivity for raw salmon (rs). A shelf-life prolongation of two days is determined. When cold-smoked salmon (css) is PPA-treated, the treatment reveals no further impact. When PPA-treated raw salmon (rs) is compared with PPA-untreated cold-smoked salmon (css), the PPA treatment appears as reliable as the cold-smoking process and retards the growth of cultivable bacteria in the same manner. The experiments are flanked by quality measurements such as color and texture measurements before and after the PPA treatment. Salmon samples, which undergo an overtreatment, solely show light changes such as a whitish surface flocculation. A relatively mild treatment as applied in the storage experiments has no further detected impact on the fish matrix.

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“…Fish and its products spoil easily if not preserved. The quality of fish and fish products is due to digestive enzymes, oxidation of lipids and microbes that are actively involved in fish spoilage (Ekonomou et al., 2022 ). Complex changes in proteins and lipids lead to new products that cause physiological and chemical changes.…”

Section: Introductionmentioning

confidence: 99%

Effect on nutritional quality changes in fresh and canned Scomber australasicus and Scomberomorus guttatus

Aberoumand,

Baesi

2023

Food Science & Nutrition

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The purpose of present research was to investigate the effect of different storage periods on nutrients composition of the two the fish species. In the present study, proximate composition, energy values and oil indexes of two the fish species Scomber australasicus and Scomberomorus guttatus were determined. The lipid content of the fresh S. guttatus was found significantly higher than the S. australasicus (p < .05). The S. australasicus after 2 months storage found lowest calorie value (275.5 kcal/kg). The calorie values of S. australasicus after 4 months storage was 292.5 kcal/kg and for S. guttatus after 6 months storage (375.70 kcal/kg) found highest. The number of acidic and peroxide for both types of fish after 2 months storage found 2.66 mg KOH/g and 4.22 meqO2/kg for S. australasicus, and found 2.47 mg KOH/g and 3.76 meqO2/kg for S. guttatus which were lowest compared to the other two treatments. The storage periods after the canning process led to a decrease in protein and moisture contents and increase in the lipid content of the canned tuna. The calorie level was related to the parameters such as fat level of the processed S. guttatus after 6 months storage which lead to high calorie level (375.70 kcal/kg−1), while processed S. australasicus after 2 months storage with lower fat content (15.1%) had lower energy value (275.5 kcal/kg−1). The highest acidic, and peroxide value for treatment 6 months storage for canned fish S. guttatus was 4.34 ± 0.36 mg KOH/g, and 5.74 ± 0.25 (meqO2/kg), while for S. australasicus was 4.21 ± 0.34 mg KOH/g, and 6.67 ± 0.23 (meqO2/kg), It can be concluded for fish 6 months storaged S. guttatus, shelf life increased the and can be stored for several years.

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Preservation status and microbial communities of vacuum-packed hot smoked rainbow trout fillets

Cited by 21 publications

References 69 publications

Antimicrobial and Antioxidant Effects of Kappa-Carrageenan Coatings Enriched with Cinnamon Essential Oil in Pork Meat

Antimicrobial and Antioxidant Effects of Kappa-Carrageenan Coatings Enriched with Cinnamon Essential Oil in Pork Meat

Microbial Control of Raw and Cold-Smoked Atlantic Salmon (Salmo salar) through a Microwave Plasma Treatment

Effect on nutritional quality changes in fresh and canned Scomber australasicus and Scomberomorus guttatus

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