Effects of storage in ozonised slurry ice on the sensory and microbial quality of sardine ( Sardina pilchardus)

• Published in: International journal of food microbiology Vol. 103; no. 2; pp. 121 - 130
• Main Authors: Campos, Carmen A., Rodríguez, Óscar, Losada, Vanesa, Aubourg, Santiago P., Barros-Velázquez, Jorge
• Format: Journal Article
• Language: English
• Published: Amsterdam Elsevier B.V 25-08-2005; Elsevier
• Subjects: Animals; appearance (quality); Biological and medical sciences; Chilled storage; cold storage; Colony Count, Microbial; color; Fish and seafood industries; Fishes - microbiology; food contamination; Food Handling - methods; Food industries; Food Microbiology; Food Preservation - methods; food storage; freshness; Fundamental and applied biological sciences. Psychology; Hydrogen-Ion Concentration; Ice; Marine; microbial contamination; Microbial quality; Oxidants, Photochemical - pharmacology; Ozone; Ozone - pharmacology; Sardina pilchardus; Sardine; sardines; Sardinops; Seafood - microbiology; Seafood - standards; sensory evaluation; Sensory quality; Shelf life; slurries; Slurry ice; Taste; Time Factors; Sardine; Chilled storage; Microbial quality; Sensory quality; Slurry ice; Ozone; Shelf life; Sardina pilchardus; Edible fish; Ice; Vertebrata; Warehousing; Pisces; Quality; Food preservation
• ISSN: 0168-1605; 1879-3460
• DOI: 10.1016/j.ijfoodmicro.2004.11.039

The use of slurry ice, both alone and in combination with ozone, as compared with traditional flake ice was investigated as a new refrigeration system for the storage of sardine (
Sardina pilchardus). Microbiological, chemical and sensory analyses were carried out throughout a storage period of 22 days. According to sensory analyses, sardine specimens stored in ozonised slurry ice had a shelf life of 19 days, while counterpart batches stored in slurry ice or flake ice had shelf lives of 15 and 8 days, respectively. Storage in ozonised slurry ice led to significantly lower counts of aerobic mesophiles, psychrotrophic bacteria, anaerobes, coliforms, and both lipolytic and proteolytic microorganisms in sardine muscle, and of surface counts of mesophiles and psychrotrophic bacteria in sardine skin as compared with the slurry ice and the flake ice batches. In all cases, the slurry ice batch also exhibited significantly lower microbial counts, both in muscle and skin, than the flake ice batch. Chemical parameters revealed that the use of slurry ice slowed down the formation of TVB-N and TMA-N to a significant extent in comparison with storage in flake ice. A combination of slurry ice with ozone also allowed a better control of pH and TMA-N formation as compared with slurry ice alone. This work demonstrates that the combined use of slurry ice and ozone for the storage of sardine can be recommended to improve the quality and extend the shelf life of this fish species.