Data/hora: 06/06/2024 10:30:48

Provedor de dados: | 5
País: | France
Título: | Quality assessment of ice-stored tropical yellowfin tuna (Thunnus albacares) and influence of vacuum and modified atmosphere packaging
Autores: | Dauchy Silbande, Adele; Adenet, Sandra; Smith-ravin, Juliette; Joffraud, Jean-jacques; Rochefort, Katia; Leroi, Francoise.
Data: | 2016-12
Ano: | 2016
Palavras-chave: | Seafood; Fish; Microbiology; Sensory; NGS; 16S rRNA gene.
Resumo: | Metagenomic, microbial, chemical and sensory analyses of Thunnus albacares from Martinique and stored in ice (AIR – 0 °C), vacuum (VP – 4/8 °C) and modified atmosphere packaging (MAP – 4/8 °C) (70% CO2 – 30% O2) were carried out. The organoleptic rejection of AIR tuna was observed at day 13 when total bacterial counts equaled 106–107 CFU g−1. No extension of shelf-life was provided by VP and MAP. According to 16S rRNA gene sequence analyzed by Illumina MiSeq and PCR-TTGE, Rhodanobacter terrae was the main species of the freshly caught tuna. At the sensory rejection time, Brochothrix thermosphacta and Pseudomonas dominated the AIR products while B. thermosphacta alone or a mix of B. thermosphacta, Enterobacteriaceae and lactic acid bacteria (LAB) dominated the microbiota of MAP and VP products, respectively. The pH value remained stable in all trials, ranging from 5.77 to 5.97. Total volatile basic nitrogen (TVBN) and trimethylamine (TMA-N) concentrations were weak and not significantly different between batches. Lipid oxidation increased in the samples containing O2 (MAP &gt; AIR). The initial concentration of histamine was high (75–78 mg kg−1) and stable up to 8 days but then significantly decreased in all trials to reach 25–30 mg kg−1, probably due to the presence of histamine-decomposing bacteria.
Tipo: | Text
Idioma: | Inglês

Identificador:

https://archimer.ifremer.fr/doc/00344/45504/45056.pdf

DOI:10.1016/j.fm.2016.06.016

https://archimer.ifremer.fr/doc/00344/45504/

Editor: | Academic Press Ltd- Elsevier Science Ltd
Formato: | application/pdf
Fonte: | Food Microbiology (0740-0020) (Academic Press Ltd- Elsevier Science Ltd), 2016-12 , Vol. 60 , P. 62-72

Fonte:

2016 Elsevier Ltd. All rights reserved.

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