Effect of Time-Temperature Abuse on Microbiological and Physiochemical Properties of Barramundi (Lates Calcarifer, Bloch) Fillets
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This is the peer reviewed version of the following article: Younus Zakhariya, S. and Fotedar, R. and Prangnell, D. 2015. Effect of Time-Temperature Abuse on Microbiological and Physiochemical Properties of Barramundi (Lates Calcarifer, Bloch) Fillets. Journal of Food Processing and Preservation. 39 (6): pp. 1925-1933, which has been published in final form at http://doi.org/10.1111/jfpp.12431. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Self-Archiving at http://olabout.wiley.com/WileyCDA/Section/id-820227.html#terms
The effect of time-temperature abuse on quality and shelf life of barramundi (Lates calcarifer) fillets using microbiological and physiochemical tools was investigated. Fillets were subjected to three different pre-blast freezing (PBF) temperatures viz. 5, 0 and -20C for 0 h, 1 h, 1, 2, 4, 8 and 16 days, after which fillets were exposed to -80C for 8 h and then stored at -20C for 20 days. Color and rheological parameter values changed as PBF time period progressed at each temperature tested. There was minimal change to the microbiological and physiochemical properties of fillets stored at -20C from 0 h to 16 days. Total viable count, total volatile base nitrogen, pH, protein, color and rheological parameters of fillets that underwent PBF temperature period at 0 and 5C for 16 days deteriorated significantly compared with those treated at -20C. The shelf life of PBF barramundi fillets at 0 and 5C was 8 days.
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