title: [Changes in the bacteriological, chemical and organoleptic characteristics of the Antartic krill (Euphausia superba) during storage at 0-2 degrees C].
abstract: A study was performed on the bacteriological, chemical and organoleptic characteristics of antartic krill (Euphausia superba) stored at 0-2 degrees C. After 6-8 hours of storage a dark color started in the head and legs and spread slowly to the tail. Within 24 hours 17% of the total nitrogen was lost by hepatopancreas autolisis. After 72 hours the krill became inedible due to strong amoniacal odor and flavor. These changes were associated with the multiplication of aerobic psychrophilic bacteria. The bacterial counts of freshly caught krill ranged between 3,7 X 10(2)/g and 2,5 X 10(5)/g at 21 degrees C. During storage at 0-2 degrees C the counts gradually increased and off-odors were produced when they reached values of 10(6)/g at 21 degrees C. The total volatile bases content of freshly caught krill, 0.018 to 0.038%, increased considerably during storage reaching values of approximately 0.100% when off-odors became noticeable and 0.200% or more when the odor was clearly ammoniacal. Pseudomonas spp Gp. II (Shewan) were predominant in the bacterial flora of the freshly caught krill along with Moraxella spp Alcalígenes spp, Vibrio spp, Micrococcus spp and coryneforms. The spoilage flora developed during cold storage consisted mainly of Pseudomonas spp G. II (96-100%). The results were related to the saline composition of medium; however, Pseudomonas spp Gp. II were predominant with both media used.
mesh_terms: D000818:Animals; D001118:Argentina; D003445:Crustacea / Q000382:microbiology*; D005511:Food Handling; D005516:Food Microbiology; D005519:Food Preservation; D011549:Pseudomonas / Q000302:isolation & purification*; D012034:Refrigeration; D012758:Shellfish
vernacular_title: Cambios en las características bacteriológicas, Químics y organolepticas del krill antartico (Euphausia superba) durante el almacenamiento a 0-2 degrees C.