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
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 em...
Published in: | Food Science & Nutrition |
---|---|
Main Authors: | , , , |
Format: | Article in Journal/Newspaper |
Language: | English |
Published: |
Wiley
2015
|
Subjects: | |
Online Access: | http://dx.doi.org/10.1002/fsn3.309 https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Ffsn3.309 https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.309 https://onlinelibrary.wiley.com/doi/full-xml/10.1002/fsn3.309 |
id |
crwiley:10.1002/fsn3.309 |
---|---|
record_format |
openpolar |
spelling |
crwiley:10.1002/fsn3.309 2024-06-02T08:03:35+00:00 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 Fuentes‐Amaya, Luisa Fernanda Munyard, Steve Fernandez‐Piquer, Judith Howieson, Janet 2015 http://dx.doi.org/10.1002/fsn3.309 https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Ffsn3.309 https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.309 https://onlinelibrary.wiley.com/doi/full-xml/10.1002/fsn3.309 en eng Wiley http://creativecommons.org/licenses/by/4.0/ Food Science & Nutrition volume 4, issue 3, page 479-489 ISSN 2048-7177 2048-7177 journal-article 2015 crwiley https://doi.org/10.1002/fsn3.309 2024-05-03T11:55:21Z 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 H 2 S‐producing bacteria. Numbers increased during storage time and reached an average of 8.5, 8.5, and 9.2 log 10 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. Article in Journal/Newspaper Atlantic salmon Salmo salar Wiley Online Library Food Science & Nutrition 4 3 479 489 |
institution |
Open Polar |
collection |
Wiley Online Library |
op_collection_id |
crwiley |
language |
English |
description |
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 H 2 S‐producing bacteria. Numbers increased during storage time and reached an average of 8.5, 8.5, and 9.2 log 10 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. |
format |
Article in Journal/Newspaper |
author |
Fuentes‐Amaya, Luisa Fernanda Munyard, Steve Fernandez‐Piquer, Judith Howieson, Janet |
spellingShingle |
Fuentes‐Amaya, Luisa Fernanda Munyard, Steve Fernandez‐Piquer, Judith Howieson, Janet 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 |
author_facet |
Fuentes‐Amaya, Luisa Fernanda Munyard, Steve Fernandez‐Piquer, Judith Howieson, Janet |
author_sort |
Fuentes‐Amaya, Luisa Fernanda |
title |
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 |
title_short |
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 |
title_full |
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 |
title_fullStr |
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 |
title_full_unstemmed |
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 |
title_sort |
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 |
publisher |
Wiley |
publishDate |
2015 |
url |
http://dx.doi.org/10.1002/fsn3.309 https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Ffsn3.309 https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.309 https://onlinelibrary.wiley.com/doi/full-xml/10.1002/fsn3.309 |
genre |
Atlantic salmon Salmo salar |
genre_facet |
Atlantic salmon Salmo salar |
op_source |
Food Science & Nutrition volume 4, issue 3, page 479-489 ISSN 2048-7177 2048-7177 |
op_rights |
http://creativecommons.org/licenses/by/4.0/ |
op_doi |
https://doi.org/10.1002/fsn3.309 |
container_title |
Food Science & Nutrition |
container_volume |
4 |
container_issue |
3 |
container_start_page |
479 |
op_container_end_page |
489 |
_version_ |
1800748162065891328 |