| Title: | Microbiological spoilage and investigation of volatile profile during storage of sea bream fillets under various conditions |
| Author(s): | Parlapani FF; Mallouchos A; Haroutounian SA; Boziaris IS; |
| Address: | "Department of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Fitoko Street, 38446 Volos, Greece. Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece. Department of Animal Science and Aquaculture, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece. Department of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Fitoko Street, 38446 Volos, Greece. Electronic address: boziaris@uth.gr" |
| DOI: | 10.1016/j.ijfoodmicro.2014.08.006 |
| ISSN/ISBN: | 1879-3460 (Electronic) 0168-1605 (Linking) |
| Abstract: | "Volatile organic compound (VOC) profile was determined during storage of sea bream (Sparus aurata) fillets under air and Modified Atmosphere Packaging (MAP - CO2/O2/N2: 60/10/30) at 0, 5 and 15 degrees C. Microbiological, TVB-N (Total Volatile Base Nitrogen) and sensory changes were also monitored. Shelf-life of sea bream fillets stored under air was 14, 5 and 2days (d) at 0, 5 and 15 degrees C respectively, while under MAP was 18, 8, and 2d at 0, 5 and 15 degrees C respectively. At the end of shelf life, the total microbial population ranged from 7.5 to 8.5logcfu/g. Pseudomonas spp. were among the dominant spoilage microorganisms in all cases, however growth of Brochothrix thermosphacta and Lactic Acid Bacteria (LAB) were favoured under MAP compared to air. TVB-N production was favoured at higher temperatures and under air compared to lower temperatures and MAP. TVB-N increased substantially from the middle of storage and its value never reached concentrations higher than 30-35mgN/100g, which is the legislation limit, making it a poor chemical spoilage index (CSI). A lot of alcohols, aldehydes, ketones and ethyl esters that were detected in the present study have been reported as bacterial metabolites, others as products of chemical oxidation while others as aroma constituents. VOCs such as 3-methylbutanal, acetic acid, ethanol, ethyl esters of isovaleric and 2-methylbutyric acids, 1-penten-3-ol, 1-octen-3-ol and cis-4-heptenal appeared from the early or middle stages and increased until the end of storage. From those only 3-methylbutanal, acetic acid, ethanol and the ethyl esters have been reported as microbial origin, making them potential CSI candidates of sea bream fillets" |
| Keywords: | "Animals Atmosphere Exposure Chambers Brochothrix/growth & development/metabolism Colony Count, Microbial Fish Products/*microbiology *Food Microbiology *Food Packaging Food Preservation Humans Lactobacillaceae/growth & development/metabolism Pseudomonas/g;" |
| Notes: | "MedlineParlapani, Foteini F Mallouchos, Athanasios Haroutounian, Serkos A Boziaris, Ioannis S eng Research Support, Non-U.S. Gov't Netherlands 2014/08/26 Int J Food Microbiol. 2014 Oct 17; 189:153-63. doi: 10.1016/j.ijfoodmicro.2014.08.006. Epub 2014 Aug 10" |
