Chung Wing H, Chaklader Md Reaz, Howieson Janet
School of Molecular and Life Sciences, Faculty of Science and Engineering, Curtin University, Bentley, WA 6102, Australia.
Department of Primary Industries and Regional Development, Fleet Street, Fremantle, WA 6160, Australia.
Foods. 2024 Oct 3;13(19):3156. doi: 10.3390/foods13193156.
Microbial contamination during seafood processing can often lead to a reduction in shelf life and the possibility of food-borne illnesses. Sanitisation with chlorine-based products during seafood processing is therefore sometimes undertaken. This study compared the effects of two sanitisers, chlorine dioxide (ClO) and hypochlorous acid (HOCl) at their suggested concentration (5 ppm and 10 ppm; 50 ppm and 100 ppm respectively), on physical, chemical, and microbial qualities of Atlantic salmon () fillets throughout 7 days of simulated retail display refrigeration. Parameters used for assessment included quality index (QI), drip loss, colour, texture, histology, total volatile base nitrogen (TVB-N), lipid oxidation (malonaldehyde, MDA), pH, and total viable count changes. Results indicated that whilst drip loss increased over the storage time, day 4 and 7 drip loss in both sanitisers decreased significantly compared with the control. There was a linear relationship (R > 0.70) between QI and storage time in all treatments, particularly in regard to skin brightness, flesh odour, and gaping parameters, but treatment differences were not present. Texture parameters including gumminess, chewiness, and hardness increased over time in the control whilst both sanitiser treatments seemed to provide protective effects against texture hardening during storage. The observed softening effects from the sanitiser treatments were aligned with microstructural and cytological changes in the histology results, as evidenced by a reduced fibre-fibre adhesion, myodigeneration, and an increase in interfibrillar space over storage time. Colour, especially chroma (C*), was shown to decrease over time in control, whereas insignificant protective effects were observed in both sanitiser treatments at day 7. Irrespective of treatment and storage time, MDA levels exceeded the acceptable limit on all days, whilst TVB-N levels were below the critical limit. Although pH was influenced by treatment and storage time, the pH was within the normal range. Microbiological results showed that with sanitiser addition, TVC was below the permissible level (10 CFU/g) until day 4 but ClO ice (5 ppm), ClO (10 ppm), and HOCl (100 ppm) treated fillets all exceeded the limit on day 7. The mixed results on the effect of sanitiser addition on fillet quality and shelf life suggested that further investigation on pathogen reduction, sanitiser introductory method, as well as testing the same treatments in low-fat fish models would be recommended.
海鲜加工过程中的微生物污染常常会导致货架期缩短以及食源性疾病发生的可能性增加。因此，有时会在海鲜加工过程中使用氯基产品进行消毒。本研究比较了两种消毒剂，即二氧化氯（ClO）和次氯酸（HOCl）在其建议浓度（分别为5 ppm和10 ppm；50 ppm和100 ppm）下，对大西洋鲑鱼（）鱼片在7天模拟零售展示冷藏期间的物理、化学和微生物质量的影响。用于评估的参数包括质量指数（QI）、滴水损失、颜色、质地、组织学、总挥发性盐基氮（TVB-N）、脂质氧化（丙二醛，MDA）、pH值以及总活菌数变化。结果表明，虽然滴水损失在储存期间有所增加，但与对照组相比，两种消毒剂处理在第4天和第7天的滴水损失显著降低。在所有处理中，QI与储存时间之间存在线性关系（R>0.70），特别是在皮肤亮度、鱼肉气味和张口参数方面，但不存在处理差异。对照组中包括黏性、咀嚼性和硬度在内的质地参数随时间增加，而两种消毒剂处理似乎都能在储存期间对质地硬化起到保护作用。消毒剂处理所观察到的软化效果与组织学结果中的微观结构和细胞学变化一致，这表现为随着储存时间的推移，纤维间黏附减少、肌纤维退变以及纤维间空间增加。颜色，尤其是色度（C*），在对照组中随时间下降，而在两种消毒剂处理中，第7天观察到了不显著的保护作用。无论处理方式和储存时间如何，MDA水平在所有天数均超过可接受限度，而TVB-N水平低于临界限度。虽然pH值受处理方式和储存时间的影响，但pH值仍在正常范围内。微生物学结果表明，添加消毒剂后，直到第4天总活菌数（TVC）低于允许水平（10 CFU/g），但二氧化氯冰（5 ppm）、二氧化氯（10 ppm）和次氯酸（100 ppm）处理的鱼片在第7天均超过了该限度。添加消毒剂对鱼片质量和货架期影响的混合结果表明，建议进一步研究病原体减少、消毒剂引入方法，以及在低脂鱼类模型中测试相同处理方法。
