Effects of Different Preservation Strategies on Microbiological Counts, Lipid Oxidation and Color of Cultured Meagre (Argyrosomus regius, L.) Fillets
The influence of two preservation strategies (vacuum [V] and modified atmosphere [MA]) on microbiological counts, lipid oxidation and color changes during cold storage of meagre (Argyrosomus regius) fillets was studied. Meagre fillets were stored in a cold room under aerobic (control, C), V and MA p...
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| Veröffentlicht in: | Journal of food processing and preservation 2015-12, Vol.39 (6), p.768-775 |
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| creator | Saez, Maria I Martinez, Tomas F Cardenas, Salvador Suarez, Maria D |
| description | The influence of two preservation strategies (vacuum [V] and modified atmosphere [MA]) on microbiological counts, lipid oxidation and color changes during cold storage of meagre (Argyrosomus regius) fillets was studied. Meagre fillets were stored in a cold room under aerobic (control, C), V and MA package systems. Samples were withdrawn at six sampling points throughout 15‐day storage, and postmortem changes were assessed. Bacterial counts and lipid oxidation increased consistently with storage time, also changes in color parameters of fillet skin were observed, L* decreased, and a* and b* increased. V‐stored fillets showed significantly lower mesophilic (P |
| doi_str_mv | 10.1111/jfpp.12286 |
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Fillets</title><source>Wiley Online Library Journals Frontfile Complete</source><source>Business Source Complete</source><creator>Saez, Maria I ; Martinez, Tomas F ; Cardenas, Salvador ; Suarez, Maria D</creator><creatorcontrib>Saez, Maria I ; Martinez, Tomas F ; Cardenas, Salvador ; Suarez, Maria D</creatorcontrib><description>The influence of two preservation strategies (vacuum [V] and modified atmosphere [MA]) on microbiological counts, lipid oxidation and color changes during cold storage of meagre (Argyrosomus regius) fillets was studied. Meagre fillets were stored in a cold room under aerobic (control, C), V and MA package systems. Samples were withdrawn at six sampling points throughout 15‐day storage, and postmortem changes were assessed. Bacterial counts and lipid oxidation increased consistently with storage time, also changes in color parameters of fillet skin were observed, L* decreased, and a* and b* increased. V‐stored fillets showed significantly lower mesophilic (P < 0.0001) and psychrophilic (P < 0.0001) loads up to 7 days postmortem (7.0 and 6.3 log cfu/g, respectively) compared with C and MA (7.5 and 6.8 log cfu/g, respectively); however, no clear influence among conservation treatments could be noticed on lipid oxidation values and color parameters. PRACTICAL APPLICATIONS: Shelf life of meagre fillets can be extended by using vacuum packaging, whereas the most widely recommended modified atmosphere for white fish (40:30:30 CO₂ : N₂ : O₂) did not cause differences in commercial life compared with aerobic storage. Although the protective effect of vacuum was observed just in terms of microbiological parameters, neither evidence of unacceptable lipid oxidation nor color changes were noticed. Consequently, vacuum packaging might be suggested as a preservation alternative to the most usual modified atmosphere packaging, owing to lower costs and to the lack of evidence pointing to further alterations.</description><identifier>ISSN: 0145-8892</identifier><identifier>EISSN: 1745-4549</identifier><identifier>DOI: 10.1111/jfpp.12286</identifier><language>eng</language><publisher>Food & Nutrition Press</publisher><subject>Argyrosomus regius ; Bacteria ; carbon dioxide ; cold storage ; Color ; Fillets ; fish ; lipid peroxidation ; Lipids ; microbiological quality ; modified atmosphere packaging ; Modified atmospheres ; nitrogen ; Oxidation ; oxygen ; Packaging ; plate count ; postmortem changes ; Preservation ; protective effect ; shelf life ; storage time ; vacuum packaging</subject><ispartof>Journal of food processing and preservation, 2015-12, Vol.39 (6), p.768-775</ispartof><rights>2014 Wiley Periodicals, Inc.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4726-c0b8ca396198e0a10d6449737b6085757c18c3f6d8e25c43cf4c0ef916d6b6473</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fjfpp.12286$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fjfpp.12286$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27903,27904,45553,45554</link.rule.ids></links><search><creatorcontrib>Saez, Maria I</creatorcontrib><creatorcontrib>Martinez, Tomas F</creatorcontrib><creatorcontrib>Cardenas, Salvador</creatorcontrib><creatorcontrib>Suarez, Maria D</creatorcontrib><title>Effects of Different Preservation Strategies on Microbiological Counts, Lipid Oxidation and Color of Cultured Meagre (Argyrosomus regius, L.) Fillets</title><title>Journal of food processing and preservation</title><addtitle>Journal of Food Processing and Preservation</addtitle><description>The influence of two preservation strategies (vacuum [V] and modified atmosphere [MA]) on microbiological counts, lipid oxidation and color changes during cold storage of meagre (Argyrosomus regius) fillets was studied. Meagre fillets were stored in a cold room under aerobic (control, C), V and MA package systems. Samples were withdrawn at six sampling points throughout 15‐day storage, and postmortem changes were assessed. Bacterial counts and lipid oxidation increased consistently with storage time, also changes in color parameters of fillet skin were observed, L* decreased, and a* and b* increased. V‐stored fillets showed significantly lower mesophilic (P < 0.0001) and psychrophilic (P < 0.0001) loads up to 7 days postmortem (7.0 and 6.3 log cfu/g, respectively) compared with C and MA (7.5 and 6.8 log cfu/g, respectively); however, no clear influence among conservation treatments could be noticed on lipid oxidation values and color parameters. PRACTICAL APPLICATIONS: Shelf life of meagre fillets can be extended by using vacuum packaging, whereas the most widely recommended modified atmosphere for white fish (40:30:30 CO₂ : N₂ : O₂) did not cause differences in commercial life compared with aerobic storage. Although the protective effect of vacuum was observed just in terms of microbiological parameters, neither evidence of unacceptable lipid oxidation nor color changes were noticed. Consequently, vacuum packaging might be suggested as a preservation alternative to the most usual modified atmosphere packaging, owing to lower costs and to the lack of evidence pointing to further alterations.</description><subject>Argyrosomus regius</subject><subject>Bacteria</subject><subject>carbon dioxide</subject><subject>cold storage</subject><subject>Color</subject><subject>Fillets</subject><subject>fish</subject><subject>lipid peroxidation</subject><subject>Lipids</subject><subject>microbiological quality</subject><subject>modified atmosphere packaging</subject><subject>Modified atmospheres</subject><subject>nitrogen</subject><subject>Oxidation</subject><subject>oxygen</subject><subject>Packaging</subject><subject>plate count</subject><subject>postmortem changes</subject><subject>Preservation</subject><subject>protective effect</subject><subject>shelf life</subject><subject>storage time</subject><subject>vacuum packaging</subject><issn>0145-8892</issn><issn>1745-4549</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2015</creationdate><recordtype>article</recordtype><recordid>eNqNkc1u1DAUhSMEEkNhwwvgZZHIYCf-y7KadlpgSkeUiqXlcW5GLp442A50HoT3xWkQa-7mHsnfOZLvKYrXBC9Jnvf33TAsSVVJ_qRYEEFZSRltnhYLTLKWsqmeFy9ivMe4ZgzXi-L3RdeBSRH5Dp3brAP0CW0DRAg_dbK-R7cp6AR7Cxnq0bU1we-sd35vjXZo5cc-xXdoYwfbopsH284u3bf5zfkwJa9Gl8YALboGvQ-ATs_C_hh89IcxopCzxylh-RatrXOQ4sviWaddhFd_90lxt774uroqNzeXH1Znm9JQUfHS4J00um44aSRgTXDLKW1ELXYcSyaYMESauuOthIoZWpuOGgxdQ3jLd5yK-qQ4nXOH4H-MEJM62GjAOd2DH6MiQkhMCZPsP1A23V00JKNkRn9ZB0c1BHvQ4agIVlNHaupIPXakPq6320eVPeXssTHBwz-PDt8Vzx9i6tvnSyXqq09fskHJzL-Z-U57lW9qo7q7rTDhGBMsBGf1HxuAn8g</recordid><startdate>201512</startdate><enddate>201512</enddate><creator>Saez, Maria I</creator><creator>Martinez, Tomas F</creator><creator>Cardenas, Salvador</creator><creator>Suarez, Maria D</creator><general>Food & Nutrition Press</general><general>Blackwell Publishing Ltd</general><scope>FBQ</scope><scope>BSCLL</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>F1W</scope><scope>FR3</scope><scope>H95</scope><scope>L.G</scope><scope>P64</scope><scope>F28</scope></search><sort><creationdate>201512</creationdate><title>Effects of Different Preservation Strategies on Microbiological Counts, Lipid Oxidation and Color of Cultured Meagre (Argyrosomus regius, L.) 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Fillets</atitle><jtitle>Journal of food processing and preservation</jtitle><addtitle>Journal of Food Processing and Preservation</addtitle><date>2015-12</date><risdate>2015</risdate><volume>39</volume><issue>6</issue><spage>768</spage><epage>775</epage><pages>768-775</pages><issn>0145-8892</issn><eissn>1745-4549</eissn><abstract>The influence of two preservation strategies (vacuum [V] and modified atmosphere [MA]) on microbiological counts, lipid oxidation and color changes during cold storage of meagre (Argyrosomus regius) fillets was studied. Meagre fillets were stored in a cold room under aerobic (control, C), V and MA package systems. Samples were withdrawn at six sampling points throughout 15‐day storage, and postmortem changes were assessed. Bacterial counts and lipid oxidation increased consistently with storage time, also changes in color parameters of fillet skin were observed, L* decreased, and a* and b* increased. V‐stored fillets showed significantly lower mesophilic (P < 0.0001) and psychrophilic (P < 0.0001) loads up to 7 days postmortem (7.0 and 6.3 log cfu/g, respectively) compared with C and MA (7.5 and 6.8 log cfu/g, respectively); however, no clear influence among conservation treatments could be noticed on lipid oxidation values and color parameters. PRACTICAL APPLICATIONS: Shelf life of meagre fillets can be extended by using vacuum packaging, whereas the most widely recommended modified atmosphere for white fish (40:30:30 CO₂ : N₂ : O₂) did not cause differences in commercial life compared with aerobic storage. Although the protective effect of vacuum was observed just in terms of microbiological parameters, neither evidence of unacceptable lipid oxidation nor color changes were noticed. Consequently, vacuum packaging might be suggested as a preservation alternative to the most usual modified atmosphere packaging, owing to lower costs and to the lack of evidence pointing to further alterations.</abstract><pub>Food & Nutrition Press</pub><doi>10.1111/jfpp.12286</doi><tpages>8</tpages><oa>free_for_read</oa></addata></record> |
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| source | Wiley Online Library Journals Frontfile Complete; Business Source Complete |
| subjects | Argyrosomus regius Bacteria carbon dioxide cold storage Color Fillets fish lipid peroxidation Lipids microbiological quality modified atmosphere packaging Modified atmospheres nitrogen Oxidation oxygen Packaging plate count postmortem changes Preservation protective effect shelf life storage time vacuum packaging |
| title | Effects of Different Preservation Strategies on Microbiological Counts, Lipid Oxidation and Color of Cultured Meagre (Argyrosomus regius, L.) Fillets |
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