title: Sensory, Microbiological and Chemical Changes in Vacuum-Packaged Blue Spotted Emperor (Lethrinus sp), Saddletail Snapper (Lutjanus malabaricus), Crimson Snapper (Lutjanus erythropterus), Barramundi (Lates calcarifer) and Atlantic Salmon (Salmo salar) Fillets Stored at 4°C.
abstract: Quality assessment of finfish fillets during storage is important to be able to predict the shelf life of the fresh product during distribution. Microbial, chemical (pH, TMA, and TVB-N), and sensory (Quality index assessment QIA, Torry scheme) changes in vacuum-packaged blue-spotted emperor (Lethrinus sp), saddletail (Lutjanus malabaricus), crimson snapper (Lutjanus erythropterus), barramundi (Lates calcarifer), and Atlantic salmon (Salmo salar) fillets stored at 4°C were evaluated for 5 days. Microbiological study included evaluation of TVC (total viable counts), total psychrotrophic organisms, and H2S-producing bacteria. Numbers increased during storage time and reached an average of 8.5, 8.5, and 9.2 log10 cfu/g, respectively, for the five different fish species. These levels were above accepted microbiological limits for fish fillets. Although the sensory analyses showed a decrease in quality, none of the finfish fillets were considered unacceptable at the end of the storage trial. Chemically, there was a slight pH increase, but trimethylamine (TMA) levels remained low. However, total volatile basic nitrogen (TVB-N) levels increased over time, reaching levels above 35 mg/100 g for blue spotted emperor, saddletail snapper, and crimson snapper by the end of the storage period. Results show that the deterioration of finfish fillet quality is a complex event of biochemical, sensory, and microbial factors, and multiple analyses may be required to define acceptability.
authors.affiliation: Centre of Excellence for Science, Seafood and Health Curtin Health Innovation Research Institute Curtin University 7 Parker Place Technology Park Western Australia 6102 Australia; Food Science and Technology School of Public Health Curtin University Kent ST Bentley Western Australia 6102 Australia.
authors.forename: Luisa Fernanda
authors.identifier: 0000-0002-2482-4958
authors.initials: LF
authors.lastname: Fuentes-Amaya
authors.affiliation: Pathwest Laboratory Medicine WA QEII Medical Centre Nedlands Western Australia 6909 Australia.
authors.forename: Steve
authors.initials: S
authors.lastname: Munyard
authors.affiliation: Tasmanian Institute of Agriculture School of Land and Food University of Tasmania Sandy Bay Tasmania 7001 Australia.
authors.forename: Judith
authors.initials: J
authors.lastname: Fernandez-Piquer
authors.affiliation: Centre of Excellence for Science, Seafood and Health Curtin Health Innovation Research Institute Curtin University 7 Parker Place Technology Park Western Australia 6102 Australia.
authors.forename: Janet
authors.initials: J
authors.lastname: Howieson
keywords: Finfish; quality assessment; specific spoilage organisms; spoilage; total viable count