title: Microbiological spoilage and volatiles production of gutted European sea bass stored under air and commercial modified atmosphere package at 2 °C.
abstract: Microbiological, sensory, TVB-N and TMA-N changes and Volatile Organic Compounds (VOCs) detection using the SPME/GC-MS technique, were performed to evaluate potential chemical spoilage indices (CSI) of gutted sea bass (Dicentrarchus labrax) stored at 2 °C under air and in modified atmosphere packaging (MAP CO2: 60%, O2: 10%, N2: 30%). Shelf-life, determined by sensory evaluation, of gutted sea bass stored at 2 °C under air and MAP was 9 and 13 d respectively. Pseudomonas and H2S producing bacteria were among the dominant spoilage microorganisms under both storage conditions, while Lactic Acid Bacteria (LAB) and Brochothrix thermosphacta were co-dominant with Pseudomonas and H2S producing bacteria under MAP. The traditional CSIs such as TVB-N and TMA-N were increased substantially only at the late stages of storage or after rejection of the products, making them unsuitable for freshness/spoilage monitoring throughout storage. A substantial number of VOCs attributed to microbiological action or chemical activity, were detected including alcohols, aldehydes, ketones, organic acids and esters. The level of microbial origin VOCs such as ethanol, 2-ethyl-1-hexanol, 3-methyl-1-butanol, 2-methyl-1-butanol, 3-methylbutanal, 2-methylbutanal and some ethyl esters increased during storage, suggesting their potential as CSIs.
authors.affiliation: Department of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Volos, Greece.
authors.forename: Foteini F
authors.initials: FF
authors.lastname: Parlapani
authors.affiliation: Department of Animal Science and Aquaculture, Agricultural University of Athens, Iera Odos 75, 118 55, Athens, Greece.
authors.forename: Serkos A
authors.initials: SA
authors.lastname: Haroutounian
authors.affiliation: Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55, Athens, Greece.
authors.forename: George-John E
authors.initials: GJ
authors.lastname: Nychas
authors.affiliation: Department of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Volos, Greece. Electronic address: boziaris@uth.gr.
authors.forename: Ioannis S
authors.initials: IS
authors.lastname: Boziaris
mesh_terms: D000447:Aldehydes / Q000032:analysis; D000818:Animals; D001492:Bass / Q000382:microbiology*; D058640:Brochothrix / Q000302:isolation & purification; D015169:Colony Count, Microbial; D000431:Ethanol / Q000032:analysis; D005516:Food Microbiology; D005519:Food Preservation; D061353:Food Storage / Q000592:standards; D000441:Hexanols / Q000032:analysis; D007777:Lactobacillaceae / Q000302:isolation & purification; D000439:Pentanols / Q000032:analysis; D011549:Pseudomonas / Q000302:isolation & purification; D012034:Refrigeration; D017747:Seafood / Q000382:microbiology*; D055549:Volatile Organic Compounds / Q000032:analysis*
chemical_list: D000447:Aldehydes; D000441:Hexanols; D000439:Pentanols; D055549:Volatile Organic Compounds; D000431:Ethanol; C547093:2-methylbutanal; C032765:tert-amyl alcohol; C029683:isopentyl alcohol; C034017:2-ethylhexanol
keywords: Chemical spoilage indices; Fish; SPME-GC/MS; Sea bass; Spoilage; Volatiles