文章基本信息

标题：High Oxygen Packaging of Atlantic Cod Fillets Inhibits Known Spoilage Organisms, but Sensory Quality Is Not Improved Due to the Growth of Carnobacterium/Carnobacteriaceae
本地全文：下载
作者：Anlaug Ådland Hansen ; Solveig Langsrud ; Ingunn Berget 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2021
卷号：10
期号：8
DOI：10.3390/foods10081754
语种：English
出版社：MDPI Publishing
摘要：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% CO 2/40% O 2 or 60% CO 2/40% N 2) 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% CO 2/40% N 2 demonstrated better sensory quality after 13 days of storage than fillets stored in MAP 60% CO 2/40% O 2 (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.
关键词：enmicrobiota;bacteriota;spoilage bacteria;Photobacterium;Carnobacterium;sensory analysis;volatile components;MAP;vacuum packaging;freezing