Lyhs Ulrike, Lahtinen Janne, Schelvis-Smit Rian
Institute for Marine Resources and Environmental studies (IMARES) (formerly named RIVO-Ijmuiden), P.O. Box 68, 1970 AB IJmuiden, The Netherlands.
Food Microbiol. 2007 Aug;24(5):508-16. doi: 10.1016/j.fm.2006.08.003. Epub 2006 Oct 13.
Microbiological and sensory changes of maatjes herring stored in air (experiment I) and under modified atmosphere (MAP) (experiments II and III) were evaluated during storage at 4 and 10 degrees C. Microbial (total and psychrotrophic viable bacteria, lactic acid bacteria and Enterobacteriaceae) counts and chemical analyses (chloride content, fat content, dry matter, ash and pH) were performed. A Quality Index Method (QIM) scheme developed for maatjes herring was used for sensory evaluation. The main reasons for sensory rejections at both storage temperatures were a strong rancid taste for herring stored in air (Experiment I) and a sour, bitter, rotten taste and an aftertaste like old flower water for MAP herring (Experiments II and III). A soft texture of freshly produced samples (Experiment II) was noticed. The sensory shelf-life of maatjes herring stored in air (Experiment I) was three days at both 4 and 10 degrees C. The MAP herring in Experiments II and III had a shelf-life of 5 and 6 days, respectively, at both storage temperatures. Rancidity due to oxidation of fat was the main spoilage indicator for air-stored maatjes herring. Autolytic enzymes may affect textural deterioration. The characteristic off-odour and off-taste in the MAP herring (Experiments II and III) were may well be attributable to microbial metabolism. On the day of sensory rejection, total viable counts for herring in all three experiments (Experiments I-III) stored at 4 degrees C did not reach 10(6)cfu/g, which is considered the limit of acceptability for maatjes herring given by the Dutch fishery authorities. It appears that total viable counts have minor significance in the sensory assessment of maatjes herring.
在4℃和10℃储存期间，对在空气中储存的马鲭鱼（实验I）以及在气调包装（MAP）下储存的马鲭鱼（实验II和III）的微生物和感官变化进行了评估。进行了微生物（总需氧菌和嗜冷活菌、乳酸菌和肠杆菌科）计数以及化学分析（氯化物含量、脂肪含量、干物质、灰分和pH值）。使用为马鲭鱼开发的质量指数法（QIM）方案进行感官评估。在两个储存温度下，感官拒收的主要原因是，在空气中储存的鲱鱼有强烈的酸败味（实验I），而气调包装的鲱鱼有酸味、苦味、腐臭味以及类似陈花露水的余味（实验II和III）。注意到新鲜生产的样品质地柔软（实验II）。在4℃和10℃时，在空气中储存的马鲭鱼的感官货架期均为三天。实验II和III中的气调包装鲱鱼在两个储存温度下的货架期分别为5天和6天。脂肪氧化导致的酸败是空气储存的马鲭鱼的主要腐败指标。自溶酶可能会影响质地恶化。气调包装鲱鱼（实验II和III）中特有的异味和异臭很可能归因于微生物代谢。在感官拒收当天，在4℃储存的所有三个实验（实验I - III）中的鲱鱼的总活菌数均未达到10⁶ cfu/g，这被荷兰渔业当局视为马鲭鱼可接受性的限度。看来总活菌数在马鲭鱼的感官评估中意义不大。
