117144 - sensory microbiological and chemical changes in vacuum packed fish.pdf (188.52 kB)
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
journal contribution
posted on 2023-05-19, 05:31 authored by Fuentes-Amaya, LF, Munyard, S, Fernandez-Piquer, J, Howieson, JQuality 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.
History
Publication title
Food Science & NutritionVolume
4Pagination
479-489ISSN
2048-7177Department/School
Tasmanian Institute of Agriculture (TIA)Publisher
John Wiley & Sons Ltd.Place of publication
United KingdomRights statement
Copyright 2015 The Authors. Licensed under Creative Commons Attribution 4.0 International (CC BY 4.0) https://creativecommons.org/licenses/by/4.0/Repository Status
- Open