Anagnostopoulos Dimitrios A, Parlapani Foteini F, Tsara Evangelia, Eirinaki Maria G, Kokioumi Despoina, Ampatzidou Evdoxia, Boziaris Ioannis S
Laboratory of Marketing and Technology of Aquatic Products and Foods, Department of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Fytokou Street, 38446 Volos, Greece.
Kefalonia Fisheries, Livadi, Lixouri, 28200 Kefalonia, Greece.
Foods. 2023 Mar 8;12(6):1145. doi: 10.3390/foods12061145.
The aim of the present work was to evaluate the effect of various hurdles such as a and pH as well as the storage atmosphere on the microbiological and sensory changes of minimally processed (lightly brined or marinated with acetic or citric acid) European sea bass () fillets. The results indicated that the shelf-life of brined fillets stored aerobically was 6 d while that of vacuum and MAP-stored was 12 d, since a reduced growth rate of spoilage bacteria was recorded. The physicochemical characteristics such as a and water phase salt (WPS) were not considerably changed, while the oxygen levels into the packages ensure the microbiological safety of the product. The fillets marinated with acetic acid exhibited a longer shelf-life at 30 and 40 d under aerobic and reduced oxygen conditions, respectively, while the products marinated with citric acid were at 25 and 35 d respectively. A low pH resulted in reduced or even limited microbial levels, especially for the fillets marinated with acetic acid; something that ensures microbiological safety as well. The low or limited microbial levels in conjugation with the sensory attributes indicated that spoilage may be due to other mechanisms such as autolysis rather than microbial activity. Overall, the present work highlights the potential for further research and development of minimally processed, microbiologically safe and stable with extended shelf-life value added seafood to satisfy the corresponding consumer demands.
本研究的目的是评估诸如 aw 和 pH 值等各种障碍因素以及储存气氛对轻度加工（轻度盐水腌制或用乙酸或柠檬酸腌制）的欧洲鲈鱼（Dicentrarchus labrax）鱼片微生物和感官变化的影响。结果表明，需氧储存的盐水腌制鱼片保质期为 6 天，而真空和 MAP 储存的保质期为 12 天，因为腐败细菌的生长速率降低。诸如 aw 和水相盐（WPS）等理化特性没有显著变化，而包装内的氧气水平确保了产品的微生物安全性。用乙酸腌制的鱼片在有氧和低氧条件下分别在 30 天和 40 天表现出更长的保质期，而用柠檬酸腌制的产品分别为 25 天和 35 天。低 pH 值导致微生物水平降低甚至受到限制，尤其是对于用乙酸腌制的鱼片；这也确保了微生物安全性。低微生物水平或有限的微生物水平与感官特性相结合表明，腐败可能是由于自溶等其他机制而非微生物活动。总体而言，本研究突出了进一步研究和开发轻度加工、微生物安全稳定且保质期延长的增值海鲜产品以满足相应消费者需求的潜力。
