Microbiological spoilage and volatiles production of gutted European sea bass stored under air and commercial modified atmosphere package at 2 degrees C

Microbiological, sensory, TVB-N and TMA-N changes and Volatile Organic Compounds (VOCs) detection using the SPME/GC-MS technique, were performed to evaluate potential chemical spoilage indices (CSI) of gutted sea bass (Dicentrarchus labrax) stored at 2 degrees C under air and in modified atmosphere...

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Bibliographic Details
Published in:Food Microbiology
Main Authors: Parlapani, F. F., Haroutounian, S. A., Nychas, G. J. E., Boziaris, I. S.
Format: Article in Journal/Newspaper
Language:unknown
Published: 2015
Subjects:
Fish
Sea bass
Spoilage
Volatiles
SPME-GC/MS
Chemical spoilage
indices
BREAM SPARUS-AURATA
SOLID-PHASE MICROEXTRACTION
COLD-SMOKED SALMON
CHROMATOGRAPHY-MASS-SPECTROMETRY
COD GADUS-MORHUA
DICENTRARCHUS-LABRAX
GC-MS
GAS-CHROMATOGRAPHY
SENSORY ATTRIBUTES
QUALITY INDICATORS
Biotechnology & Applied Microbiology
Food Science & Technology
Microbiology
Gadus morhua
Online Access:http://hdl.handle.net/11615/32042
https://doi.org/10.1016/j.fm.2015.03.006
Description
Summary:Microbiological, sensory, TVB-N and TMA-N changes and Volatile Organic Compounds (VOCs) detection using the SPME/GC-MS technique, were performed to evaluate potential chemical spoilage indices (CSI) of gutted sea bass (Dicentrarchus labrax) stored at 2 degrees C under air and in modified atmosphere packaging (MAP CO2: 60%, O-2: 10%, N-2: 30%). Shelf-life, determined by sensory evaluation, of gutted sea bass stored at 2 degrees C under air and MAP was 9 and 13 d respectively. Pseudomonas and H2S producing bacteria were among the dominant spoilage microorganisms under both storage conditions, while Lactic Acid Bacteria (LAB) and Brochothrix thermosphacta were co-dominant with Pseudomonas and H2S producing bacteria under MAP. The traditional CSIs such as TVB-N and TMA-N were increased substantially only at the late stages of storage or after rejection of the products, making them unsuitable for freshness/spoilage monitoring throughout storage. A substantial number of VOCs attributed to microbiological action or chemical activity, were detected including alcohols, aldehydes, ketones, organic acids and esters. The level of microbial origin VOCs such as ethanol, 2-ethyl-1-hexanol, 3-methyl-1-butanol, 2-methyl-1-butanol, 3-methylbutanal, 2-methylbutanal and some ethyl esters increased during storage, suggesting their potential as CSIs. (C) 2015 Elsevier Ltd. All rights reserved.

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