Institute of Biodiversity, Animal Health and Comparative Medicine, College of Medical, Veterinary & Life Science, University of Glasgow, Glasgow, UK.
Int J Food Microbiol. 2013 Nov 1;167(3):369-77. doi: 10.1016/j.ijfoodmicro.2013.10.002. Epub 2013 Oct 12.
Once a nuisance by-catch, today the Norway lobster (Nephrops norvegicus) is a valuable UK fisheries commodity. Unfortunately, the species is very susceptible to quality deterioration post harvest as it quickly develops black spots and also spoils rapidly due to bacterial growth. Treatment with chemicals can stop the blackening and carefully monitored cold storage can result in a sensory shelf life of up to 6.5 days. The high susceptibility to spoilage greatly restricts the extent to which N. norvegicus can be distributed to retailers and displayed for sale. The application of modified atmosphere (MA) could be extremely beneficial, allowing the chilled product to stay fresh for a long period of time, thus ensuring higher sales. In the present study, we identified a gas mix for the MA packaging (MAP) of whole N. norvegicus lobster into 200 g retail packs. Our results show that a shelf life extension to 13 days can be achieved when retail packs are stored in MAP at 1 °C. Effectiveness of the MAP was evaluated by using a newly developed QIM for MA-packaged whole N. norvegicus and also by analyzing bacterial plate counts. Changes in the microflora and effects of different storage temperatures on the quality of the MA packs are also presented. The main specific spoilage organism (SSO) of modified atmosphere packaged Norway lobster is Photobacterium phosphoreum.
曾经作为一种令人讨厌的副渔获物，今天的挪威海螯虾（Nephrops norvegicus）已成为英国渔业的一种有价值的商品。不幸的是，该物种在收获后极易变质，因为它很快会出现黑斑，而且由于细菌生长也会迅速变质。用化学物质处理可以阻止变黑，并且在仔细监控的冷藏条件下，可以将感官保质期延长至 6.5 天。由于易腐性很高，挪威螯虾在很大程度上受到限制，无法分销给零售商并展示销售。使用改良气氛（MA）可以带来极大的益处，使冷藏产品保持新鲜很长时间，从而确保更高的销售额。在本研究中，我们确定了一种用于整只挪威螯虾（200 克零售包装）MA 包装（MAP）的气体混合物。我们的研究结果表明，当零售包装在 1°C 的 MAP 中储存时，可以将保质期延长至 13 天。通过使用新开发的 MA 包装整只挪威螯虾的 QIM 以及分析细菌平板计数来评估 MAP 的有效性。还介绍了微生物群的变化以及不同储存温度对 MA 包装质量的影响。改良气氛包装的挪威海螯虾的主要特定腐败菌（SSO）是发光杆菌（Photobacterium phosphoreum）。
