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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
Citation
Fuentes-Amaya, LF and Munyard, S and Fernandez-Piquer, J and Howieson, J, 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, Food Science & Nutrition, 4, (3) pp. 479-489. ISSN 2048-7177 (2016) [Refereed Article]
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Copyright Statement
Copyright 2015 The Authors. Licensed under Creative Commons Attribution 4.0 International (CC BY 4.0) https://creativecommons.org/licenses/by/4.0/
DOI: doi:10.1002/fsn3.309
Abstract
Quality 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.
Item Details
| Item Type: | Refereed Article |
|---|---|
| Keywords: | finfish, quality assessment, specific spoilage organisms, spoilage, total viable count |
| Research Division: | Biological Sciences |
| Research Group: | Microbiology |
| Research Field: | Microbiology not elsewhere classified |
| Objective Division: | Health |
| Objective Group: | Public health (excl. specific population health) |
| Objective Field: | Food safety |
| UTAS Author: | Fernandez-Piquer, J (Dr Judith Fernandez-Piquer) |
| ID Code: | 117144 |
| Year Published: | 2016 |
| Web of Science® Times Cited: | 13 |
| Deposited By: | Tasmanian Institute of Agriculture |
| Deposited On: | 2017-06-01 |
| Last Modified: | 2017-09-04 |
| Downloads: | 96 View Download Statistics |
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