Use of carbon dioxide enriched atmospheres in the refrigerated storage (2  °C) of salmon (Salmo salar ) steaks

Hoz, Lorenzo de la; López‐Gálvez, Daniel E; Fernández, Manuela; Hierro, Eva; Ordóñez, J.A.

doi:10.1007/pl00005509

Cited by 45 publications

(40 citation statements)

References 27 publications

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“…Greater acetoin-diacetyl production under high oxygen concentration and no effect of oxygen on production of L-lactic acid were reported. B. thermosphacta was also the dominant microorganism in MAP hake (24) and salmon steaks (8), and a greater accumulation of lactic acid was detected at high CO 2 concentrations. Acetic acid and ethanol did not accumulate during the stationary phase; these metabolites may have been used as substrates for other reactions.…”

Section: Discussionmentioning

confidence: 96%

“…Oxygen is also used in packaging fish with very low myoglobin content such as hake, salmon, sole, etc. These fish, with relatively high pHs, are packaged in atmospheres with 40 to 50% CO 2 without O 2 (8,18,24). However, some researchers have reported on the value of including oxygen at low concentrations, e.g., 5%, to avoid the growth of Clostridium botulinum type E (10,26).…”

Section: Discussionmentioning

confidence: 99%

“…Therefore, this bacterium plays an important role in the spoilage of MAP meat (1,6,16,28) and fish (8,17,18,24). The main factor limiting the shelf life of refrigerated MAP food is offensive odor development resulting from microbial metabolism (28).…”

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confidence: 99%

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Effect of Modified Atmosphere Composition on the Metabolism of Glucose byBrochothrix thermosphacta

Fernando

Ordóñez

2002

Appl Environ Microbiol

118

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The influence of atmosphere composition on the metabolism of Brochothrix thermosphacta was studied by analyzing the consumption of glucose and the production of ethanol, acetic and lactic acids, acetaldehyde, and diacetyl-acetoin under atmospheres containing different combinations of carbon dioxide and oxygen. When glucose was metabolized under oxygen-free atmospheres, lactic acid was one of the main end products, while under atmospheres rich in oxygen mainly acetoin-diacetyl was produced. The proportions of the total consumed glucose used for the production of acetoin (aerobic metabolism) and lactic acid (anaerobic metabolism) were used to decide whether aerobic or anaerobic metabolism predominated at a given atmosphere composition. The boundary conditions between dominantly anaerobic and aerobic metabolisms were determined by logistic regression. The metabolism of glucose by B. thermosphacta was influenced not only by the oxygen content of the atmosphere but also by the carbon dioxide content. At high CO 2 percentages, glucose metabolism remained anaerobic under greater oxygen contents.Modified atmosphere packaging extends the shelf life of raw meat and fish by suppressing or slowing down the growth of gram-negative psychrotrophic bacteria, mainly pseudomonadlike organisms, which cause rapid spoilage of food stored in contact with air as a result of the presence of end products from aerobic metabolism. Different combinations of carbon dioxide, nitrogen, and oxygen have been used in modifiedatmosphere-packaged (MAP) meat and fish. The commercial approach to optimizing the bright red color of MAP fresh red meat consists in enriching the atmosphere in both carbon dioxide and oxygen, usually to ca. 20% CO 2 and ca. 80% O 2 (1,19,23). Color also plays an important role as a limiting factor in the shelf life of some species of scombroids, such as tuna and related species, stored under modified atmospheres. It has been reported elsewhere that 40% CO 2 and 60% O 2 are the most effective mixture to extend the shelf life of tuna, in which Shewanella putrefaciens was one of the dominant bacteria when stored in contact with air (18). This higher concentration of CO 2 recommended for MAP tuna (18) is due to the greater resistance of S. putrefaciens than of Pseudomonas spp. to CO 2 (20) and also to the relatively high pH of tuna, at which S. putrefaciens is able to grow (14).Brochothrix thermosphacta is one of the dominant microorganisms in CO 2 -and CO 2 -O 2 -enriched atmospheres. Therefore, this bacterium plays an important role in the spoilage of MAP meat (1, 6, 16, 28) and fish (8,17,18,24). The main factor limiting the shelf life of refrigerated MAP food is offensive odor development resulting from microbial metabolism (28). Gill and Newton (11) found that glucose was the substrate preferentially used by B. thermosphacta when growing in meat. No utilization of glucose-6-phosphate, lactic acid, and nucleotides was detected. Moreover, the range of amino acids that this bacterium could use was very restricted, and the re...

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Section: Discussionmentioning

confidence: 96%

Section: Discussionmentioning

confidence: 99%

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Effect of Modified Atmosphere Composition on the Metabolism of Glucose byBrochothrix thermosphacta

Fernando

Ordóñez

2002

Appl Environ Microbiol

118

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“…The effect of various CO 2 contents has previously been examined in a number of studies, and delayed microbial growth has been reported e.g. in rainbow trout (Arashisar et al 2004;Randell et al 1997), herring (Özogul et al 2000;Randell et al 1997), swordfish (Pantazi et al 2008), chub mackerel (Stamatis and Arkoudelos 2007), sea bass (Poli et al 2006), sardines (Özogul et al 2004), salmon (de la Hoz et al 2000), and cod (Sivertsvik 2007). CO 2 is responsible for the bacteriostatic effect in modified atmospheres and its general effects on microorganisms are the intensification of their latest growth stage and a decrease in the growth rate during the logarithmic stage (Farber 1991).…”

Section: Discussionmentioning

confidence: 99%

Effects of Modified Atmosphere Packaging on the Microbiological Properties of Fresh Common Carp (Cyprinus carpio L.)

Hudecová¹,

Buchtová²,

Steinhauserova³

2010

Acta Vet. Brno

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The aim of this study was to compare the growth rate of total viable counts (TVC), psychrotrophic viable counts (PVC), coliform bacteria and E. coli in portions of fresh common carp (Cyprinus carpio L.) under two different modified atmosphere packaging (experimental MAP1: 70% N 2 /30% CO 2; experimental MAP2: 80% O 2 /20% CO 2 ) and air (control samples) stored at +4 ± 0.5 °C, and to determine their shelf life. The presence of pathogens (Salmonella spp. and Listeria monocytogenes) was also surveyed in this study. A total of 360 portions from 90 common carp were examined. Laboratory analyses were performed on storage day 0 (production day) and days 3, 7 and 10. As compared to air packaging, the numbers of TVC and PVC were significantly lower (p < 0.001) in both modified atmosphere packaging (MAP) on storage days 7 and 10; coliform bacteria were significantly lower only on day 7. E. coli counts in fresh carp during storage were generally low, showing levels of < 1 log cfu/g. Salmonella spp. and Listeria monocytogenes were not detected in any of the examined samples. All the strains of Listeria spp. were identified as Listeria innocua. According to TVC values and sensory changes, the shelf life of carp portions was determined as 6 days in MAP1, 8 days in MAP2 and 3 days in air.

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“…As consequence, research studies are not fully reproducible and the results are specific to the experimental conditions and not extendable to other applications. Thus, it is difficult to establish the optimum conditions for MAP of salmon fillets from the literature, since diverse gas composition, type and weight of product, g/p ratio and shelf-life extension are observed (de la Hoz, Lopez-Galvez, Fernandez, Hierro, & Ordonez, 2000;Gonzalez, 2000;Pastoriza, Sampedro, Herrera, & Cabo, 1996;Sivertsvik, Rosnes, & Kleiberg, 2003). For an adequate design and optimization of MAP systems, the availability of quantitative tools based on mathematical models is necessary.…”

Section: Introductionmentioning

confidence: 98%

Scaling up parameters for shelf-life extension of Atlantic Salmon (Salmo salar) fillets using superchilling and modified atmosphere packaging

2010

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Use of carbon dioxide enriched atmospheres in the refrigerated storage (2 °C) of salmon (Salmo salar ) steaks

Cited by 45 publications

References 27 publications

Effect of Modified Atmosphere Composition on the Metabolism of Glucose byBrochothrix thermosphacta

Effect of Modified Atmosphere Composition on the Metabolism of Glucose byBrochothrix thermosphacta

Effects of Modified Atmosphere Packaging on the Microbiological Properties of Fresh Common Carp (Cyprinus carpio L.)

Scaling up parameters for shelf-life extension of Atlantic Salmon (Salmo salar) fillets using superchilling and modified atmosphere packaging

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