Microbiological quality and shelf-life of vacuum-packaged 'gravad' rainbow trout stored at 3 and 8 degrees C.
Microbiological and sensory changes of vacuum-packaged 'gravad' rainbow trout slices were studied during storage at 3 and 8 degrees C. At the time of spoilage, after 27 and 20 days of storage at 3 and 8 degrees C, respectively, both mesophilic viable counts (MVC) and psychrotrophic viable counts (PVC) reached 10(6)-10(7) cfu/g at 3 degrees C and 10(7)-10(5) cfu/g at 8 degrees C. H2S-producing bacteria constituted a high proportion of the PVCs and lactic acid bacteria (LAB) counts were lower than the other determined bacterial counts. Sensory scores decreased with increasing MVC and PVC. The judges considered samples unfit for human consumption at MVC and PVC levels exceeding 10(6) and 10(7) cfu/g for samples stored at 3 and 8 degrees C, respectively. At respective levels of 10(7) and 10(8) cfu/g, most of the samples were deemed unfit. The main reasons for sensory rejection at both storage temperatures were the lack of the typical product odour or an ammonia off-odour and colour change to dark violet. The shelf-lives of the rainbow trout slices based on microbiological and sensory analyses were 20 days and 18 days at 3 and 8 degrees C, respectively.
Lyhs
U
U
Department of Food and Environmental Hygiene, Faculty of Veterinary Medicine, University of Helsinki, Finland. ulrike.lyhs@helsinki.fi
Lahtinen
J
J
Fredriksson-Ahomaa
M
M
Hyytiä-Trees
E
E
Elfing
K
K
Korkeala
H
H
D000818:Animals; D015169:Colony Count, Microbial; D003116:Color; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D018857:Food Packaging / Q000379:methods; D005519:Food Preservation / Q000379:methods*; D009812:Odorants; D017686:Oncorhynchus mykiss / Q000382:microbiology*; D013649:Taste; D013696:Temperature; D013997:Time Factors; D014618:Vacuum