Seasonal patterns of spoilage of ice-stored cultured gilthead sea bream (Sparus aurata)

Grigorakis, Kriton; Taylor, K. D. Anthony; Alexis, M.N.

doi:10.1016/s0308-8146(02)00421-1

Cited by 94 publications

(91 citation statements)

References 19 publications

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“…Huss (1988) reported that acceptable TVB-N limit values are 30-35 mg /100 g. At the beginning, TVB-N value was found as 14.28 mg/100 g. Similar results were reported by different researchers studying who studied on ice stored S. aurata (Tejada & Huidobro, 2002;Grigorakis et al, 2003;Kılınc et al, 2007). Günlü & Koyun (2013) stated that TVB-N increased with during the storage (4 °C) in control, vacuuming, chitosan covering and vacuuming D. labrax fillet samples.…”

Section: Assesment Of Physicochemical Analysissupporting

confidence: 68%

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Coating with chitosan film of sea bream (Sparus aurata) fillets: determining shelf life in refrigerator conditions

2017

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In the investigate, we objectived to assess the effect of coating with chitosan film on the shelf life. To this end, skinless sea bream fillets were separated as control group (C), vacuum packed (VP) and coated with chitosan film and vacuum packed (CF+VP). Samples of each group were periodically analyzed for microbiological [Total mesophilic aerobic count (TMAc) and Total psychrophilic aerobic count (TPAc)] and physicochemical [pH, Total volatile basic nitrogen (TVB-N), Thiobarbituric acid (TBA) and Trimethylamine nitrogen (TMA-N)] in storage time. It was determined that CF+VP had the highest shelf life among the sample groups. The findings of the study showed that covering sea bream fillets with chitosan film and vacuum packaging significantly prolongs the consumption of the sea bream fillets.Keywords: sea bream; chitosan; film coating; shelf life. Practical Application:The effect on quality properties of coating with chitosan film of fish fillets.

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Section: Assesment Of Physicochemical Analysissupporting

confidence: 68%

“…Several investigates have been done to determine the shelf life of Sparus aurata (Kyrana et al, 1997;Tejada & Huidobro 2002;Grigorakis et al, 2003;Chouliara et al, 2005;Cakli et al, 2007;Erkan, 2007;Özogul et al, 2007;Kılınc et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

Coating with chitosan film of sea bream (Sparus aurata) fillets: determining shelf life in refrigerator conditions

2017

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“…Similar results were obtained in muscle on days 0 and 3 (Grigorakis et al, 2003) or in skin on day 1 (Drosinos and Nychas, 1996) in ungutted sea bream stored in ice.…”

Section: Descriptive Microbiological Analysissupporting

confidence: 78%

“…These results coincide with those published by Iliopoulou-Georgudaki et al (2009), who observed that temperature, dissolved oxygen, and conductivity had a greater influence on microbiological populations in aquacultured fish. Other authors (Grigorakis et al, 2003(Grigorakis et al, , 2004 detected differences between microbial counts from December (water temperature, 14ºC) and July (water temperature, 25ºC), with results showing that summer fish presented higher rates of autolytic activity but lower rates of microbial spoilage. Figure 3 shows the counts N i, j,k ,t of Clostridia and P. Phosphoreum over time according to tissue and per batch.…”

Section: Models For the Analysis Of Microbiological Growth Modelmentioning

confidence: 95%

Microbial Growth Models in Gilthead Sea Bream (Sparus aurata) Stored in Ice

Carrascosa

Saavedra

Millán

et al. 2015

Journal of Aquatic Food Product Technology

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This study analyzes microbiological changes in whole, ungutted farmed gilthead sea bream (Sparus aurata) stored for an 18-day period in ice using traditional methods for mesophilic aerobic bacteria, psychrotrophic, Pseudomonas spp., Aeromonas spp., Shewanella putrefaciens, Enterobacteriaceae, sulphide-reducing Clostridium (Clostridia), and Photobacterium phosphoreum in muscle, skin, and gills, evaluating their seasonal differentiation. Two different statistical models were used to analyze microbiological growth.Simultaneously, physicochemical parameters such as the temperature, pH, biological oxygen demand (BOD 5 ), total dissolved solids, salinity, ammonia nitrogen, and total phosphorus content of growing waters were analyzed. The results showed that by the end of the storage time, specific spoilage bacteria (SSB) such as Pseudomonas spp., Aeromonas spp. and S. putrefaciens as H 2 S-producing bacteria were dominant in sea bream harvested in temperate water in the Canary Islands. Muscle tissue had least contamination, followed by skin and gills. The values of the analyzed seawater parameters were constant during the four seasons, except that the temperature showed a small difference between winter and summer. Seasonal effects were observed among the fish analyzed, suggesting that the lower levels of contamination detected in winter may have been due to the slight difference observed in water temperature in that season.

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“…Levels of 30-35 mg TVB-N per 100 g in muscle are generally considered to be the acceptable limit for cold-water fish stored on ice (Connell 1995), while values between 22 and 26 mg N per 100 g have been reported for gilthead seabream, i.e. 22-26 mg N per 100 g (Koutsoumanis and Nychas 2000;Grigorakis et al 2003;Tsironi et al 2009;Tsironi and Taoukis 2010). In processed or lightly preserved seafood, levels of TVB-N at sensory rejection are more variable.…”

Section: Sensory Evaluation and Shelf-life Determinationmentioning

confidence: 99%

Shelf-life extension of gilthead seabream fillets by osmotic treatment and antimicrobial agents

Tsironi

Taoukis

2012

Journal of Applied Microbiology

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Aims: The objectives of the study were to evaluate the effect of selected antimicrobial agents on the shelf life of osmotically pretreated gilthead seabream and to establish reliable kinetic equations for shelf‐life determination validated in dynamic conditions. Methods and Results: Fresh gilthead seabream (Sparus aurata) fillets were osmotically treated with 50% high dextrose equivalent maltodextrin (HDM, DE 47) plus 5% NaCl and 0·5% carvacrol, 0·5% glucono‐δ‐lactone or 1% Citrox (commercial antimicrobial mix). Untreated and treated slices were aerobically packed and stored isothermally (0–15°C). Microbial growth and quality‐related chemical indices were modelled as functions of temperature. Models were validated at dynamic storage conditions. Osmotic pretreatment with the use of antimicrobials led to significant shelf‐life extension of fillets, in terms of microbial growth and organoleptic deterioration. Conclusions: The shelf life was 7 days for control samples at 5°C. The osmotic pretreatment with carvacrol, glucono‐δ‐lactone and Citrox allowed for shelf‐life extension by 8, 10 and 5 days at 5°C, respectively. Significance and Impact of the Study: The results of the study show the potential of adding carvacrol, glucono‐δ‐lactone or Citrox in the osmotic solution to extend the shelf life and improve commercial value of chilled osmotically pretreated fish products. The developed models can be a reliable tool for predicting the shelf life of fresh or minimally processed gilthead seabream fillets in the real chill chain.

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Seasonal patterns of spoilage of ice-stored cultured gilthead sea bream (Sparus aurata)

Cited by 94 publications

References 19 publications

Coating with chitosan film of sea bream (Sparus aurata) fillets: determining shelf life in refrigerator conditions

Coating with chitosan film of sea bream (Sparus aurata) fillets: determining shelf life in refrigerator conditions

Microbial Growth Models in Gilthead Sea Bream (Sparus aurata) Stored in Ice

Shelf-life extension of gilthead seabream fillets by osmotic treatment and antimicrobial agents

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