Parlapani Foteini F, Mallouchos Athanasios, Haroutounian Serkos A, Boziaris Ioannis S
Department of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Fitoko Street, 38446 Volos, Greece.
Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece.
Int J Food Microbiol. 2014 Oct 17;189:153-63. doi: 10.1016/j.ijfoodmicro.2014.08.006. Epub 2014 Aug 10.
Volatile organic compound (VOC) profile was determined during storage of sea bream (Sparus aurata) fillets under air and Modified Atmosphere Packaging (MAP - CO2/O2/N2: 60/10/30) at 0, 5 and 15°C. Microbiological, TVB-N (Total Volatile Base Nitrogen) and sensory changes were also monitored. Shelf-life of sea bream fillets stored under air was 14, 5 and 2days (d) at 0, 5 and 15°C respectively, while under MAP was 18, 8, and 2d at 0, 5 and 15°C respectively. At the end of shelf life, the total microbial population ranged from 7.5 to 8.5logcfu/g. Pseudomonas spp. were among the dominant spoilage microorganisms in all cases, however growth of Brochothrix thermosphacta and Lactic Acid Bacteria (LAB) were favoured under MAP compared to air. TVB-N production was favoured at higher temperatures and under air compared to lower temperatures and MAP. TVB-N increased substantially from the middle of storage and its value never reached concentrations higher than 30-35mgN/100g, which is the legislation limit, making it a poor chemical spoilage index (CSI). A lot of alcohols, aldehydes, ketones and ethyl esters that were detected in the present study have been reported as bacterial metabolites, others as products of chemical oxidation while others as aroma constituents. VOCs such as 3-methylbutanal, acetic acid, ethanol, ethyl esters of isovaleric and 2-methylbutyric acids, 1-penten-3-ol, 1-octen-3-ol and cis-4-heptenal appeared from the early or middle stages and increased until the end of storage. From those only 3-methylbutanal, acetic acid, ethanol and the ethyl esters have been reported as microbial origin, making them potential CSI candidates of sea bream fillets.
在0℃、5℃和15℃条件下，对金头鲷鱼片在空气和改良气调包装（MAP - CO₂/O₂/N₂：60/10/30）储存期间的挥发性有机化合物（VOC）谱进行了测定。同时监测了微生物、TVB - N（总挥发性盐基氮）和感官变化。在空气条件下储存的金头鲷鱼片在0℃、5℃和15℃时的货架期分别为14天、5天和2天，而在MAP条件下分别为18天、8天和2天。在货架期结束时，总微生物数量在7.5至8.5logcfu/g之间。在所有情况下，假单胞菌属都是主要的腐败微生物，然而与空气条件相比，热杀索丝菌和乳酸菌（LAB）在MAP条件下生长更有利。与较低温度和MAP条件相比，TVB - N的产生在较高温度和空气条件下更有利。TVB - N从储存中期开始大幅增加，其值从未超过30 - 35mgN/100g这一法定限值，这使其成为一个较差的化学腐败指标（CSI）。在本研究中检测到的许多醇类、醛类、酮类和乙酯类物质，有的被报道为细菌代谢产物，有的是化学氧化产物，还有的是香气成分。诸如3 - 甲基丁醛、乙酸、乙醇、异戊酸和2 - 甲基丁酸乙酯、1 - 戊烯 - 3 - 醇、1 - 辛烯 - 3 - 醇和顺 - 4 - 庚烯醛等VOCs在储存早期或中期出现，并持续增加直至储存结束。其中只有3 - 甲基丁醛、乙酸、乙醇和乙酯类物质被报道为微生物来源，这使得它们成为金头鲷鱼片潜在的CSI候选物质。
