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High Oxygen Packaging of Atlantic Cod Fillets Inhibits Known Spoilage Organisms, but Sensory Quality Is Not Improved Due to the Growth of Carnobacterium/Carnobacteriaceae
- Source :
- Foods, Vol 10, Iss 1754, p 1754 (2021), Foods, Volume 10, Issue 8
- Publication Year :
- 2021
- Publisher :
- MDPI AG, 2021.
-
Abstract
- 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<br />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.
- Subjects :
- Health (social science)
Spoilage bacteria
bacteriota
Food spoilage
Bacteriota
TP1-1185
Plant Science
Carnobacterium
Vacuum packing
freezing
Shelf life
Health Professions (miscellaneous)
Microbiology
sensory analysis
03 medical and health sciences
0404 agricultural biotechnology
microbiota
Photobacterium
Food science
Psychrobacter
spoilage bacteria
0303 health sciences
biology
030306 microbiology
Chemistry
vacuum packaging
Microbiota
Chemical technology
04 agricultural and veterinary sciences
biology.organism_classification
040401 food science
volatile components
Modified atmosphere
MAP
Bacteria
Food Science
Subjects
Details
- ISSN :
- 23048158
- Volume :
- 10
- Database :
- OpenAIRE
- Journal :
- Foods
- Accession number :
- edsair.doi.dedup.....5210286a46a3e834cd14cd9b99c5892f