Sensory, Microbiological and Chemical Changes in Vacuum‐Packaged Blue Spotted Emperor ( Lethrinus sp), Saddletail Snapper ( Lutjanus malabaricus ), Crimson Snapper ( Lutjanus erythropterus ), Barramundi ( Lates calcarifer ) and Atlantic Salmon ( Salmo salar ) Fillets Stored at 4°C

Autor: Steve Munyard, Judith Fernandez-Piquer, Janet Howieson, Luisa Fernanda Fuentes‐Amaya
Rok vydání: 2015
Předmět:
Zdroj: Food Science & Nutrition. 4:479-489
ISSN: 2048-7177
DOI: 10.1002/fsn3.309
Popis: Quality assessment of finfish fillets during storage is important to be able to predict the shelf life of the fresh product during distribution. Microbial, chemical (pH, TMA, and TVB-N), and sensory (Quality index assessment QIA, Torry scheme) changes in vacuum-packaged blue-spotted emperor (Lethrinus sp), saddletail (Lutjanus malabaricus), crimson snapper (Lutjanus erythropterus), barramundi (Lates calcarifer), and Atlantic salmon (Salmo salar) fillets stored at 4°C were evaluated for 5 days. Microbiological study included evaluation of TVC (total viable counts), total psychrotrophic organisms, and H2S-producing bacteria. Numbers increased during storage time and reached an average of 8.5, 8.5, and 9.2 log10 cfu/g, respectively, for the five different fish species. These levels were above accepted microbiological limits for fish fillets. Although the sensory analyses showed a decrease in quality, none of the finfish fillets were considered unacceptable at the end of the storage trial. Chemically, there was a slight pH increase, but trimethylamine (TMA) levels remained low. However, total volatile basic nitrogen (TVB-N) levels increased over time, reaching levels above 35 mg/100 g for blue spotted emperor, saddletail snapper, and crimson snapper by the end of the storage period. Results show that the deterioration of finfish fillet quality is a complex event of biochemical, sensory, and microbial factors, and multiple analyses may be required to define acceptability.
Databáze: OpenAIRE
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