Sensory, physical, chemical and microbiological changes in European sea bass (Dicentrarchus labrax) fillets packed under modified atmosphere/air or prepared from whole fish stored in ice

Quality changes and shelf-life in European sea bass fillets packed under 40% CO₂: 60% N₂ (MAP) and air (AIR) or prepared from the whole ungutted fish stored in ice (ROUND) were compared. Raw and cooked sensory scores, pH, colour, expressible water, malonaldehyde, total viable count, Pseudomonas spp....

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Bibliographic Details
Published in:	International journal of food science & technology Vol. 41; no. 4; pp. 444 - 454
Main Authors:	Poli, Bianca Maria, Messini, Anna, Parisi, Giuliana, Scappini, Federico, Vigiani, Valentina, Giorgi, Gianluca, Vincenzini, Massimo
Format:	Journal Article
Language:	English
Published:	Oxford, UK Oxford, UK : Blackwell Publishing Ltd 01-04-2006 Blackwell Publishing Ltd Blackwell Science
Subjects:	air Biological and medical sciences carbon dioxide coliform bacteria color cooked foods Dicentrarchus labrax Fish and seafood industries fish fillets Food industries food packaging food spoilage food storage Fundamental and applied biological sciences. Psychology General aspects Handling, storage, packaging, transport ice Lactobacillus malondialdehyde Microbial flora modified atmosphere packaging nitrogen off odors physicochemical properties plate count Pseudomonas quality changes raw fish sea bass sensory evaluation Staphylococcus storage in ice Streptococcus sulfate-reducing bacteria water content Bass Edible fish sea bass. storage in ice Microflora Ice Air quality changes modified atmosphere packaging Vertebrata Warehousing Pisces Quality Food preservation Packaging Dicentrarchus labrax Microbial flora Conditioning Modified atmosphere
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Summary:	Quality changes and shelf-life in European sea bass fillets packed under 40% CO₂: 60% N₂ (MAP) and air (AIR) or prepared from the whole ungutted fish stored in ice (ROUND) were compared. Raw and cooked sensory scores, pH, colour, expressible water, malonaldehyde, total viable count, Pseudomonas spp., H₂S-producing bacteria, Lactobacillus spp., Streptococcus spp., Staphylococcus spp., coliforms and proteolytic counts, were determined until AIR and MAP raw fillet spoilage. Raw ROUND fillets had the best quality and shelf-life (10 vs. 8 vs. 7 days after slaughtering in ROUND, MAP and AIR, respectively), while the MAP fillets had better sensorial scores, lower pH values and better microbiological counts, but greater lightness values than the corresponding AIR fillets. MAP fillets also had the highest malonaldehyde levels. The higher correlation between Streptococcus spp. and odour scores (r = [-]0.971, P < 0.01) compared to the other species could suggest that it is a specific spoilage organism in the MAP condition used.
Bibliography:	http://dx.doi.org/10.1111/j.1365-2621.2005.01094.x istex:F322C14B01671BE2C70B2431257F994CDA65630E ArticleID:IJFS1094 ark:/67375/WNG-RPF5646S-G ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23
ISSN:	0950-5423 1365-2621
DOI:	10.1111/j.1365-2621.2005.01094.x