High Oxygen Packaging of Atlantic Cod Fillets Inhibits Known Spoilage Organisms, but Sensory Quality Is Not Improved Due to the Growth of Carnobacterium/Carnobacteriaceae

Improved quality control and prolonged shelf life are important actions in preventing food waste. To get an overview of the bacterial diversity of fillets from live stored mature Atlantic cod, bacterial isolates were identified before and after storage (air and vacuum) and freezing/thawing. Based on...

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Bibliographic Details
Published in:Foods
Main Authors: Anlaug Ådland Hansen, Solveig Langsrud, Ingunn Berget, Mari Øvrum Gaarder, Birgitte Moen
Format: Article in Journal/Newspaper
Language:English
Published: MDPI AG 2021
Subjects:
microbiota
bacteriota
spoilage bacteria
Photobacterium
Carnobacterium
sensory analysis
Chemical technology
TP1-1185
atlantic cod
Online Access:https://doi.org/10.3390/foods10081754
https://doaj.org/article/3cb46d4ca51a4b7ca820d792b1cc1c25
Description
Summary:Improved quality control and prolonged shelf life are important actions in preventing food waste. To get an overview of the bacterial diversity of fillets from live stored mature Atlantic cod, bacterial isolates were identified before and after storage (air and vacuum) and freezing/thawing. Based on the load of dominating bacteria, the effect of different packaging methods and a short freezing/thawing process on prolonged shelf-life was evaluated (total viable counts, bacteriota, sensory attributes, and volatile components). Hand filleted (strict hygiene) cod fillets had a low initial bacterial load dominated by the spoilage organism Photobacterium , whereas industrially produced fillets had higher bacterial loads and diversity ( Pseudomonas , Arthrobacter , Psychrobacter , Shewanella ). The identified bacteria after storage in vacuum or air were similar to the initially identified bacteria. Bacteriota analysis showed that a short time freezing/thawing process reduced Photobacterium while modified atmosphere packaging (MAP; 60% CO 2 /40% O 2 or 60% CO 2 /40% N 2 ) inhibited the growth of important spoilage bacteria ( Photobacterium, Shewanella, Pseudomonas ) and allowed the growth of Carnobacterium / Carnobacteriaceae and Acinetobacter. Despite being dominated by Photobacterium, fresh fillets stored in MAP 60% CO 2 /40% N 2 demonstrated better sensory quality after 13 days of storage than fillets stored in MAP 60% CO 2 /40% O 2 (dominated by Carnobacterium/Carnobacteriaceae ). Carnobacterium spp. or other members of Carnobacteriaceae may therefore be potential spoilage organisms in cod when other spoilage bacteria are reduced or inhibited.

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