Spoilage and shelf-life of cod fillets packed in vacuum or modified atmospheres

Dalgaard, Paw; Gram, Lone; Huss, Hans Henrik

doi:10.1016/0168-1605(93)90020-h

Cited by 329 publications

(239 citation statements)

References 16 publications

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“…A wide range of TMA-N values have been reported by several investigators as acceptability limit i.e., 1-5mg N/100 g [62][63][64][65]. Sikorski et al [66] and Dalgaard et al [67] reported that a population of 108-109 cfu/g of S. putrefaciens was considered crucial for TMA production. In this study, the count of H2S-producing bacteria (including S. putrefaciens) was low (6.07 log cfu/g) at the end of iced storage which could be the reason for low levels of TMA.…”

Section: Resultsmentioning

confidence: 99%

Effect of Chilling on Microbiological, Biochemical and Sensory Attributes of Whole Aquacultured Rainbow Trout (Oncorhynchus mykiss Walbaum, 1792)

Ninan¹,

K.V²,

A.A³

et al. 2014

J Aquac Res Development

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The effect of chilling (0-2ºC) on the quality deterioration of whole ungutted aquacultured rainbow trout (Oncorhynchus mykiss, Walbaum,1792) was studied by integrated evaluations of microbiological, biochemical, and sensory attributes. The counts of aerobic mesophilic, psychrotrophic bacteria and Pseudomonas increased exponentially. An initial lag phase was noticed for H2S producing bacteria, Aeromonas and Enterobacteriaceae. Presence of pathogens such as Aeromonas hydrophila and A. sobria are of concern in the case of delay in icing or temperature abuse during storage. The pH values increased from an initial value of 6.74 to 7.13. PV showed fluctuations. Of the chemical indicators of spoilage, Thiobarbituric acid (TBA) values increased very slowly reaching final value of 16.56 µg MA g -1 . Total Volatile Base Nitrogen (TVB-N) values exceeded 27. 87 mg N 100 g -1 on day 14 when the psychrotrophic counts exceeded 10 7 cfu g -1 indicating that this value may be useful as a measure of degree of freshness for whole ungutted rainbow trout. Based on the TVB-N and microbiological limits, the shelf life of trout at 0-2˚C was 9-12 days.

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Section: Resultsmentioning

confidence: 99%

Effect of Chilling on Microbiological, Biochemical and Sensory Attributes of Whole Aquacultured Rainbow Trout (Oncorhynchus mykiss Walbaum, 1792)

Ninan¹,

K.V²,

A.A³

et al. 2014

J Aquac Res Development

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“…It was evidenced that the dominant micro flora in the decayed fillets consisted of psychrophile microorganisms in the conducted studies (Clingman and Hooper 1986;Dalgaard et al, 1993). In our study, psychrophiles were obtained as a result of incubation at 5°C of the microbiologically cultivated anchovies, total aerobe microorganism number (mesophiles) was obtained as a result of incubation at 30°C of the microbiologically cultivated anchovies and number of yeast-fungi was found as 1,00 log 10 cfu/g.…”

Section: Resultsmentioning

confidence: 66%

Sensorial, chemical and microbiological quality of anchovy cake

Inanli¹,

Karaton²,

Çoban³

2013

Afr. J. Biotechnol.

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In this study, fish cake prepared using raw anchovy (Engraulis encrasicolus) and its products were stored in a locked bag at a cold temperature of 4 ± 1°C. Moisture, ash, fat, protein, salt, pH, TVB-N, number of TBA, TMA-N and histamine values, number of total aerobic microorganisms (at 5 and 30°C temperature of incubation) and yeast-mold were determined in the raw material during the production period. Sensorial, chemical (pH, TVB-N, number of TBA, and TMA-N values) and microbiological changes during cold storage period of the products were carried out every 3 days and with three replications. In this study, the prepared product was appreciated by the panelists that participated in the sensorial analyses. In addition, as the values obtained from sensorial, chemical and microbiological values were evaluated, the shelf-life of the anchovy cake during cold storage (4 ± 1°C) was found to be 6 days.

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“…The near absence of TVC on IA was probably due to the heat sensitivity of these organisms which were unable to form colonies in pour plates. These bacteria have long been found in fish products (Shewan 1971 ;van Spreekens 1974van Spreekens ,1977 and have more recently been considered responsible for the spoilage of vacuum-and modified atmospherepacked marine fish stored at 0-10°C in which amine and sour off-odours were produced (Dalgaard et al 1993 ;Dalgaard 1995Dalgaard , 1996Dalgaard et al 1997). Truelstrup Hansen (1995) showed that a Photobacterium phosphoreum strain produced sour, amine and ammonia-like off-odours in both sterile salmon juice and vacuum-packed smoked salmon blocks, as well as a fishy, stale smell in the latter.…”

Section: Discussionmentioning

confidence: 99%

“…their ability to produce sensory (off-odours) and chemical changes typical of the spoiling 0 1998 The Society for Applied Microbiology product. As reviewed by Gram and Huss (1996), assessment of spoilage potential can be carried out in different substrates such as sterile raw fish juice, heat-sterilized fish juice or sterile muscle blocks (Dalgaard et al 1993 ;Dalgaard 1995). Although the last method is not easy to perform, it provides a substrate most comparable with the actual product.…”

Section: Introductionmentioning

confidence: 99%

Development of a sterile cold-smoked fish model

Joffraud

Lerol

Chevalier

1998

Journal of Applied Microbiology

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. 1998. It is difficult to create a successful sterile cold-smoked fish model, particularly when very fresh fish are not readily availabIe. This study tested a low-dose ionization technique (1.5 and 3.0 kGy) as a means of eliminating residual flora and ensuring sterility without altering sensory qualities. Ionized cold-smoked salmon displayed no bacterial contamination during an 11 week storage period and was not considered as spoiled by a sensory panel. In comparison, non-ionized smoked salmon, although aseptically processed, contained a bacterial flora responsible for its spoilage. This model allows assessment of the spoilage potential or activity of isolated bacterial strains as well as independent studies of bacterial and non-bacterial reactions in cold-smoked fish.

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Spoilage and shelf-life of cod fillets packed in vacuum or modified atmospheres

Cited by 329 publications

References 16 publications

Effect of Chilling on Microbiological, Biochemical and Sensory Attributes of Whole Aquacultured Rainbow Trout (Oncorhynchus mykiss Walbaum, 1792)

Effect of Chilling on Microbiological, Biochemical and Sensory Attributes of Whole Aquacultured Rainbow Trout (Oncorhynchus mykiss Walbaum, 1792)

Sensorial, chemical and microbiological quality of anchovy cake

Development of a sterile cold-smoked fish model

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