Rapid CO<sub>2</sub> Evolution Method for Determining Shelf Life of Refrigerated Catfish

Chew, Shu Yih; Hsieh, Yuch-Ping

doi:10.1111/j.1365-2621.1998.tb17896.x

Cited by 7 publications

(4 citation statements)

References 21 publications

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“…The changes in pH failed to follow a distinctive increasing or decreasing pattern as the CERs and APCs increased. This result confirms previous findings that pH is not a reliable indicator of spoilage in seafood (5). However, the imported farm-raised white shrimp had an overall lower pH than did the wild-caught pink shrimp.…”

Section: Overall Quadratic (A) and Linear (B) Relationship Between supporting

confidence: 90%

“…A CER of 25 pl/h/g was therefore identified as the safe cutoff value of acceptability for a diverse group of raw shrimp samples. Other researchers have proposed the same cutoff value of 25 pl/h/g for both milk and ground beef samples in experiments using microrespirometers (5,16,22). In an earlier study (5), a CER cutoff value of 50 pi/ h/g was used for catfish.…”

Section: Discussionmentioning

confidence: 99%

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Real-Time Assessment of the Microbial Quality of Retail Shrimp Using CO2 Evolution Rate

Alderees

Hsieh

2012

Journal of Food Protection

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A real-time CO(2) evolution rate (CER) method together with conventional cultural and sensory techniques were utilized to determine the microbial quality and shelf life of several types of shrimp products: chloramphenicol (CAP) treated, imported farm raised, and domestic wild caught. Treatment with CAP was used to create different bacterial loads in shrimp samples to demonstrate the ability and sensitivity of the CER method for differentiating the bacterial activity in samples. Samples were divided into control (nontreated) and 0, 10, and 30 ppm of CAP treatment groups and stored at 4°C. The CER was recorded with a microrespirometer, and aerobic plate counts (APCs), olfactory sensory analyses, and pH measurements were recorded daily until spoilage occurred. The real-time CER results were highly correlated with the APCs (R(2) = 0.93) and readily distinguished the onset of spoilage in each of the treatment groups. CAP treatment at 10 and 30 ppm increased the sample shelf life by 2 and 3 days, respectively, compared with the nontreated samples. Untreated domestic wild-caught shrimp had a shelf life 1 day longer than that of the untreated imported farm-raised shrimp. No pattern of change in pH was noted throughout the storage period. When the olfactory sensory scores reached the marginally acceptable level, the mean CER was 27.23 μl/h/g and the mean APC was 5.78 log CFU/g. A cutoff CER of 25.0 μl/h/g was therefore selected to define acceptable raw shrimp. The CER method was a highly effective and sensitive real-time method for determining the microbial quality of raw shrimp.

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Section: Overall Quadratic (A) and Linear (B) Relationship Between supporting

confidence: 90%

Section: Discussionmentioning

confidence: 99%

Real-Time Assessment of the Microbial Quality of Retail Shrimp Using CO2 Evolution Rate

Alderees

Hsieh

2012

Journal of Food Protection

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“…Initial aerobic bacterial flora was found 3.92 log cfu g )1 and exceeds 10 7 cfu g )1 at rejection period. Chew & Hsieh (1998) reported higher initial bacterial count for refrigerated channel catfish and indicated that main cause of those results could be due to fish source and handling process after capture. Low total aerobic bacterial count (10 5 g )1 ) was reported at rejection of European catfish (Manthey et al, 1988).…”

Section: Microbiological Analysismentioning

confidence: 98%

The effects of ice storage on inosine monophosphate, inosine, hypoxanthine, and biogenic amine formation in European catfish (Silurus glanis) fillets

Özoğul¹,

Kamari

Küley

et al. 2009

Int J of Food Sci Tech

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European catfish fillets in ice were evaluated by measuring nucleotide components and biogenic amine contents and these then compared with sensory and microbiological assessment during the 21 days of iced storage. Analyses were carried out using two different rapid HPLC methods for nucleotid degradation products and biogenic amine contents in European catfish fillets. Sensory evaluation showed that storage life of European catfish found to be 14-18 days. Initial inosine monophosphate (IMP) level was 12.6 lmol g )1 and then decreased during the rest of storage period. Inosine (INO) level increased rapidly until 7 days of storage. Hypoxanthine (Hx) level increased almost linearly with storage time. The most accumulated biogenic amines were putrescine, cadaverine, spermidine, spermine, and serotonin in all the European catfish fillets during the storage, although the formation of biogenic amines levels was fluctuated. Histamine was only detectable at 4 and 7 days of storage as low as 1 mg 100 g )1 fish. Total viable count in European catfish increased rapidly with storage time and reached £10 9 cfu g )1 when the fillets were not acceptable for consumption.

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“…On the basis of this principle, the instrument, BacT/Alert 3D has been commonly used in hospitals monitoring the sterility and bacterial growth in clinical specimen (Carricajo and others 2001;Krisher and others 2001). Measurement of CO 2 using gas chromatography (Guerzoni and others 1985;Basem and others 1992), radiometric techniques (Previte 1972), and an infrared CO 2 analyzer (Threlkeld 1982;Chew and Hsieh 1998;Hsieh and Hsieh 1998) have all been successful in determining the level of contamination by mesophilic and coliform bacteria in food samples, including hamburger, milk, water, catfish, and bottled juice. Recently, Hsieh and Hsieh (2000) developed a noninstrumental microrespirometer technique that is fast (<2 h), sensitive, and easy to operate.…”

Section: Introductionmentioning

confidence: 99%

Comparison of the Real‐time Microrespirometer and Aerobic Plate Count Methods for Determination of Microbial Quality in Ground Beef

Li¹,

Hsieh²

2003

Journal of Food Science

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Real-time microrespirometer measurements were compared with the aerobic plate count (APC) method to assess microbial quality of ground beef stored at 4°C and 7°C with and without previous freezing. The samples were monitored daily for CO 2 evolution rate (CER) using a microrespirometer, APC, and were evaluated for color and odor changes by a sensory panel. The CER was highly correlated with the APC for all storage conditions (r 2 = 0.787 to 0.952). The onset of meat spoilage was more closely associated with a specific CER value (>25 L/h/g) than APC. The new method was found to be more accurate in predicting meat spoilage, especially for previously frozen samples.

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Rapid CO₂ Evolution Method for Determining Shelf Life of Refrigerated Catfish

Cited by 7 publications

References 21 publications

Real-Time Assessment of the Microbial Quality of Retail Shrimp Using CO2 Evolution Rate

Real-Time Assessment of the Microbial Quality of Retail Shrimp Using CO2 Evolution Rate

The effects of ice storage on inosine monophosphate, inosine, hypoxanthine, and biogenic amine formation in European catfish (Silurus glanis) fillets

Comparison of the Real‐time Microrespirometer and Aerobic Plate Count Methods for Determination of Microbial Quality in Ground Beef

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Rapid CO2 Evolution Method for Determining Shelf Life of Refrigerated Catfish

Cited by 7 publications

References 21 publications

Real-Time Assessment of the Microbial Quality of Retail Shrimp Using CO2 Evolution Rate

Real-Time Assessment of the Microbial Quality of Retail Shrimp Using CO2 Evolution Rate

The effects of ice storage on inosine monophosphate, inosine, hypoxanthine, and biogenic amine formation in European catfish (Silurus glanis) fillets

Comparison of the Real‐time Microrespirometer and Aerobic Plate Count Methods for Determination of Microbial Quality in Ground Beef

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Rapid CO₂ Evolution Method for Determining Shelf Life of Refrigerated Catfish