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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ftmdpi:oai:mdpi.com:/2304-8158/10/8/1754/ 2023-08-20T04:05:11+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 agris 2021-07-29 application/pdf https://doi.org/10.3390/foods10081754 EN eng Multidisciplinary Digital Publishing Institute Food Microbiology https://dx.doi.org/10.3390/foods10081754 https://creativecommons.org/licenses/by/4.0/ Foods; Volume 10; Issue 8; Pages: 1754 microbiota bacteriota spoilage bacteria Photobacterium Carnobacterium sensory analysis volatile components MAP vacuum packaging freezing Text 2021 ftmdpi https://doi.org/10.3390/foods10081754 2023-08-01T02:18:42Z 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% CO2/40% O2 or 60% CO2/40% N2) 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% CO2/40% N2 demonstrated better sensory quality after 13 days of storage than fillets stored in MAP 60% CO2/40% O2 (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. Text atlantic cod MDPI Open Access Publishing Foods 10 8 1754 |
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Open Polar |
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MDPI Open Access Publishing |
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ftmdpi |
language |
English |
topic |
microbiota bacteriota spoilage bacteria Photobacterium Carnobacterium sensory analysis volatile components MAP vacuum packaging freezing |
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microbiota bacteriota spoilage bacteria Photobacterium Carnobacterium sensory analysis volatile components MAP vacuum packaging freezing 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 volatile components MAP vacuum packaging freezing |
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% CO2/40% O2 or 60% CO2/40% N2) 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% CO2/40% N2 demonstrated better sensory quality after 13 days of storage than fillets stored in MAP 60% CO2/40% O2 (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 |
Text |
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 |
Multidisciplinary Digital Publishing Institute |
publishDate |
2021 |
url |
https://doi.org/10.3390/foods10081754 |
op_coverage |
agris |
genre |
atlantic cod |
genre_facet |
atlantic cod |
op_source |
Foods; Volume 10; Issue 8; Pages: 1754 |
op_relation |
Food Microbiology https://dx.doi.org/10.3390/foods10081754 |
op_rights |
https://creativecommons.org/licenses/by/4.0/ |
op_doi |
https://doi.org/10.3390/foods10081754 |
container_title |
Foods |
container_volume |
10 |
container_issue |
8 |
container_start_page |
1754 |
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1774715651902930944 |