Cristin-resultat-ID: 1924941
Sist endret: 10. august 2021, 10:43
NVI-rapporteringsår: 2021
Resultat
Vitenskapelig artikkel
2021

High Oxygen Packaging of Atlantic Cod Fillets Inhibits Known Spoilage Organisms, but Sensory Quality Is Not Improved Due to the Growth of Carnobacterium/Carnobacteriaceae

Bidragsytere:
  • Anlaug Ådland Hansen
  • Solveig Langsrud
  • Ingunn Berget
  • Mari Øvrum Gaarder og
  • Birgitte Moen

Tidsskrift

Foods
ISSN 2304-8158
e-ISSN 2304-8158
NVI-nivå 1

Om resultatet

Vitenskapelig artikkel
Publiseringsår: 2021
Volum: 10
Artikkelnummer: 1754
Open Access

Importkilder

Scopus-ID: 2-s2.0-85112020119

Klassifisering

Emneord

Carnobacterium • Microbiota • Bacteriota • Photobacterium • Spoilage bacteria

Beskrivelse Beskrivelse

Tittel

High Oxygen Packaging of Atlantic Cod Fillets Inhibits Known Spoilage Organisms, but Sensory Quality Is Not Improved Due to the Growth of Carnobacterium/Carnobacteriaceae

Sammendrag

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% CO2/40% O2 or 60% CO2/40% N2) 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% CO2/40% N2 demonstrated better sensory quality after 13 days of storage than fillets stored in MAP 60% CO2/40% O2 (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.

Bidragsytere

Anlaug Ådland Hansen

  • Tilknyttet:
    Forfatter
    ved Trygg og holdbar mat ved NOFIMA

Solveig Langsrud

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    ved Trygg og holdbar mat ved NOFIMA

Ingunn Berget

  • Tilknyttet:
    Forfatter
    ved Råvare og prosess ved NOFIMA

Mari Øvrum Gaarder

  • Tilknyttet:
    Forfatter
    ved Sensorikk, forbruker og innovasjon ved NOFIMA

Birgitte Moen

  • Tilknyttet:
    Forfatter
    ved Trygg og holdbar mat ved NOFIMA
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