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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MDPI AG
2021
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Online Access: | https://doi.org/10.3390/foods10081754 https://doaj.org/article/3cb46d4ca51a4b7ca820d792b1cc1c25 |
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ftdoajarticles:oai:doaj.org/article:3cb46d4ca51a4b7ca820d792b1cc1c25 2023-05-15T15:27:20+02:00 High Oxygen Packaging of Atlantic Cod Fillets Inhibits Known Spoilage Organisms, but Sensory Quality Is Not Improved Due to the Growth of Carnobacterium/Carnobacteriaceae Anlaug Ådland Hansen Solveig Langsrud Ingunn Berget Mari Øvrum Gaarder Birgitte Moen 2021-07-01T00:00:00Z https://doi.org/10.3390/foods10081754 https://doaj.org/article/3cb46d4ca51a4b7ca820d792b1cc1c25 EN eng MDPI AG https://www.mdpi.com/2304-8158/10/8/1754 https://doaj.org/toc/2304-8158 doi:10.3390/foods10081754 2304-8158 https://doaj.org/article/3cb46d4ca51a4b7ca820d792b1cc1c25 Foods, Vol 10, Iss 1754, p 1754 (2021) microbiota bacteriota spoilage bacteria Photobacterium Carnobacterium sensory analysis Chemical technology TP1-1185 article 2021 ftdoajarticles https://doi.org/10.3390/foods10081754 2022-12-31T04:26:42Z 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. Article in Journal/Newspaper atlantic cod Directory of Open Access Journals: DOAJ Articles Foods 10 8 1754 |
institution |
Open Polar |
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Directory of Open Access Journals: DOAJ Articles |
op_collection_id |
ftdoajarticles |
language |
English |
topic |
microbiota bacteriota spoilage bacteria Photobacterium Carnobacterium sensory analysis Chemical technology TP1-1185 |
spellingShingle |
microbiota bacteriota spoilage bacteria Photobacterium Carnobacterium sensory analysis Chemical technology TP1-1185 Anlaug Ådland Hansen Solveig Langsrud Ingunn Berget Mari Øvrum Gaarder Birgitte Moen High Oxygen Packaging of Atlantic Cod Fillets Inhibits Known Spoilage Organisms, but Sensory Quality Is Not Improved Due to the Growth of Carnobacterium/Carnobacteriaceae |
topic_facet |
microbiota bacteriota spoilage bacteria Photobacterium Carnobacterium sensory analysis Chemical technology TP1-1185 |
description |
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. |
format |
Article in Journal/Newspaper |
author |
Anlaug Ådland Hansen Solveig Langsrud Ingunn Berget Mari Øvrum Gaarder Birgitte Moen |
author_facet |
Anlaug Ådland Hansen Solveig Langsrud Ingunn Berget Mari Øvrum Gaarder Birgitte Moen |
author_sort |
Anlaug Ådland Hansen |
title |
High Oxygen Packaging of Atlantic Cod Fillets Inhibits Known Spoilage Organisms, but Sensory Quality Is Not Improved Due to the Growth of Carnobacterium/Carnobacteriaceae |
title_short |
High Oxygen Packaging of Atlantic Cod Fillets Inhibits Known Spoilage Organisms, but Sensory Quality Is Not Improved Due to the Growth of Carnobacterium/Carnobacteriaceae |
title_full |
High Oxygen Packaging of Atlantic Cod Fillets Inhibits Known Spoilage Organisms, but Sensory Quality Is Not Improved Due to the Growth of Carnobacterium/Carnobacteriaceae |
title_fullStr |
High Oxygen Packaging of Atlantic Cod Fillets Inhibits Known Spoilage Organisms, but Sensory Quality Is Not Improved Due to the Growth of Carnobacterium/Carnobacteriaceae |
title_full_unstemmed |
High Oxygen Packaging of Atlantic Cod Fillets Inhibits Known Spoilage Organisms, but Sensory Quality Is Not Improved Due to the Growth of Carnobacterium/Carnobacteriaceae |
title_sort |
high oxygen packaging of atlantic cod fillets inhibits known spoilage organisms, but sensory quality is not improved due to the growth of carnobacterium/carnobacteriaceae |
publisher |
MDPI AG |
publishDate |
2021 |
url |
https://doi.org/10.3390/foods10081754 https://doaj.org/article/3cb46d4ca51a4b7ca820d792b1cc1c25 |
genre |
atlantic cod |
genre_facet |
atlantic cod |
op_source |
Foods, Vol 10, Iss 1754, p 1754 (2021) |
op_relation |
https://www.mdpi.com/2304-8158/10/8/1754 https://doaj.org/toc/2304-8158 doi:10.3390/foods10081754 2304-8158 https://doaj.org/article/3cb46d4ca51a4b7ca820d792b1cc1c25 |
op_doi |
https://doi.org/10.3390/foods10081754 |
container_title |
Foods |
container_volume |
10 |
container_issue |
8 |
container_start_page |
1754 |
_version_ |
1766357774455799808 |