Microbiological and biochemical changes in pearl spot (Etroplus suratensis Bloch) stored under modified atmospheres

Microbiological and biochemical changes in pearl spot (Etroplus suratensis Bloch) stored under modified atmospheres

Aims:  This study aimed to determine the effect of packaging [air, modified atmosphere (MA)] on microbial growth, sensory and chemical parameters and also on shelf life of fresh pearl spot (Etroplus suratensis Bloch) and on the selection of microbial association. Methods and Results:  Fresh pearl sp...

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Bibliographic Details
Published in:Journal of applied microbiology Vol. 99; no. 5; pp. 1222 - 1228
Main Authors: Lalitha, K.V, Sonaji, E.R, Manju, S, Jose, L, Gopal, T.K.S, Ravisankar, C.N
Format: Journal Article
Language:English
Published: Oxford, UK Blackwell Science Ltd 01-01-2005
Blackwell Science
Oxford University Press
Subjects:
Aerobiosis - physiology
Animals
Bacteria - growth & development
biochemical changes
Biological and medical sciences
Brochothrix thermosphacta
Carbon Dioxide - physiology
Cichlidae
Colony Count, Microbial - methods
Etroplus suratensis
Fishes - microbiology
food chemistry
food composition
Food Handling - methods
Food Microbiology
food packaging
Fundamental and applied biological sciences. Psychology
Hydrogen Sulfide - metabolism
Hydrogen-Ion Concentration
marine fish
microbiological changes
Microbiology
modified atmosphere packaging
Nitrogen - analysis
Nitrogen - physiology
Oxygen - physiology
pearl spot
seafoods
Sensation - physiology
shelf life
microbiological changes
modified atmosphere packaging
pearl spot
biochemical changes
Applied microbiology
Packaging
Modified atmosphere
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Summary:Aims:  This study aimed to determine the effect of packaging [air, modified atmosphere (MA)] on microbial growth, sensory and chemical parameters and also on shelf life of fresh pearl spot (Etroplus suratensis Bloch) and on the selection of microbial association. Methods and Results:  Fresh pearl spot (whole, gutted) were packaged under both 100% air and MAs (40%CO2/60% O2, 50%CO2/50%O2, 60% CO2/40%O2, 70% CO2/30% O2 and 40% CO2/30% O2/30% N2) and stored at 0°C. Microbial growth (counts of total aerobic bacteria, H2S–producing bacteria, Lactic acid bacteria, Brochothrix thermosphacta, yeast and mould), chemical spoilage indicators (pH, total volatile basic nitrogen) and sensory characteristics were monitored. Microbial changes in Pearl spot packed under 100% air and 40% CO2/30%O2/30% N2 were similar. The total volatile basic nitrogen values increased, but the values never exceeded the acceptability limit of 25 mg 100 g−1. Conclusions:  MA 60% CO2 : 40%O2 was found to be better with a shelf life of 21 days whereas air stored samples had a shelf‐life of 12–14 days only. Significance and Impact of the Study:  Storage of pearl spot under MAs 60% CO2 : 40%O2 is a promising method to extend shelf‐life. Longer shelf life expands the market potential of pearl spot and reduces waste during distribution and retail display.
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ISSN:1364-5072
1365-2672
DOI:10.1111/j.1365-2672.2005.02694.x