Sensory, microbiological and chemical changes in vacuum-packaged Blue Spotted Emperor (Lethrinus sp), Saddletail Snapper (Lutjanus malabaricus), Crimson Snapper (Lutjanus erythropterus), Barramundi (Lates calcarifer) and Atlantic Salmon (Salmo salar) fillets stored at 4°C
MetadataShow full item record
Quality assessment of finfish fillets during storage is important to be able to predict the shelf life of the fresh product during distribution. Microbial, chemical (pH, TMA, and TVB‐N), and sensory (Quality index assessment QIA, Torry scheme) changes in vacuum‐packaged blue‐spotted emperor (Lethrinus sp), saddletail (Lutjanus malabaricus), crimson snapper (Lutjanus erythropterus), barramundi (Lates calcarifer), and Atlantic salmon (Salmo salar) fillets stored at 4°C were evaluated for 5 days. Microbiological study included evaluation of TVC (total viable counts), total psychrotrophic organisms, and H2S‐producing bacteria. Numbers increased during storage time and reached an average of 8.5, 8.5, and 9.2 log10 cfu/g, respectively, for the five different fish species. These levels were above accepted microbiological limits for fish fillets. Although the sensory analyses showed a decrease in quality, none of the finfish fillets were considered unacceptable at the end of the storage trial. Chemically, there was a slight pH increase, but trimethylamine (TMA) levels remained low. However, total volatile basic nitrogen (TVB‐N) levels increased over time, reaching levels above 35 mg/100 g for blue spotted emperor, saddletail snapper, and crimson snapper by the end of the storage period. Results show that the deterioration of finfish fillet quality is a complex event of biochemical, sensory, and microbial factors, and multiple analyses may be required to define acceptability.
Showing items related by title, author, creator and subject.
An investigation of the microbiology and biochemical properties leading to extended shelf-life in goldband snapper (Pristipomoides multidens)Tonkin, Rachel Marie (2012)Introduction. Goldband snapper (Pristipomoides multidens) has an unusually long shelf life compared to many other fish species. Previous studies have indicated that the microflora present on the fish skin influences shelf ...
Effects of refreezing on microbiological and physiochemical properties of Barramundi (lates calcarifer, bloch) filletsZakhariya, S.; Fotedar, Ravi; Prangnell, David (2014)The aim of this study was to investigate the effects of different numbers of freeze–thaw cycles (0, 1, 2 and 3) on barramundi (Lates calcarifer) fillets. Quality and shelf life of fillets were evaluated using the ...
Metabolic enzymes and mixed-function oxygenase (MFO) system in pink snapper (Pagrus auratus): biochemical and histological relationshipsTugiyono (2001)The environmental health of aquatic ecosystems depends amongst others, on the chemical pollution coming from activities in the catchment's area. In the Swan River Estuary, Western Australia, the chemical pollutants of ...