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首页> 外文期刊>Food microbiology >Shelf-life of chilled fresh Mediterranean swordfish (Xiphias gladius) stored under various packaging conditions: Microbiological, biochemical and sensory attributes
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Shelf-life of chilled fresh Mediterranean swordfish (Xiphias gladius) stored under various packaging conditions: Microbiological, biochemical and sensory attributes

机译：在不同包装条件下储存的冷藏新鲜地中海剑鱼的贮藏期限：微生物，生化和感官属性

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The present work evaluated the effect of air, vacuum and modified atmosphere packaging (MAP) on the shelf-life of chilled Mediterranean swordfish (Xiphias gladius). Fresh swordfish slices were stored in air, under vacuum and MAP (40%/30%/30%, CO_2/N_2/O_2) under refrigeration (4℃) for a period of 16 days. Of the three treatments used (vacuum, MAP and air), both MAP and vacuum packaging (VP) were the most effective for inhibiting growth of aerobic microflora in swordfish samples until days 9-10 of refrigerated storage. Of the microbial species determined, both Pseudomonas spp. and H_2S-producing bacteria (including Shewanella putrefaciens) were dominant in swordfish samples stored in air, whereas growth of these species was partly inhibited under VP and MAP conditions. Lactic acid bacteria (LAB) and Enterobacteriaceae were also found to be members of the final swordfish microbial flora, irrespective of packaging conditions throughout the entire storage period. Of the chemical freshness indices determined, thiobarbituric acid (TBA) values were variable in swordfish samples, indicative of no specific oxidative rancidity trend. Trimethylamine nitrogen (TMA-N) values of swordfish samples stored in air, under VP and MAP exceeded the limit value of 5 mgN/100 g fish muscle after days 7, 8-9 and 11 days of storage, respectively. In a similar trend, total volatile basic nitrogen (TVB-N) for swordfish samples stored in air, under VP and MAP exceeded the limit value of 25 mg N/100g fish muscle after 7-8,10 and 12 days of storage, respectively. Sensory analyses (odor and taste attributes) indicated a shelf-life of ca. 7 days for air, 9 days for VP and 11-12 days for the MA-packaged swordfish samples.
机译：本工作评估了空气，真空和气调包装（MAP）对冷藏的地中海箭鱼（Xiphias gladius）货架期的影响。将新鲜的箭鱼切片在空气中，真空下和MAP（40％/ 30％/ 30％，CO_2 / N_2 / O_2）在冷藏（4℃）下存储16天。在使用的三种处理（真空，MAP和空气处理）中，MAP和真空包装（VP）都最有效地抑制箭鱼样品中需氧菌群的生长，直到冷藏存储第9-10天为止。在确定的微生物种类中，均为假单胞菌。在空气中储存的箭鱼样品中，产生H_2S和H_2S的细菌（包括恶臭希瓦氏菌）占主导地位，而在VP和MAP条件下，这些物种的生长受到部分抑制。还发现乳酸菌（LAB）和肠杆菌科是最终箭鱼微生物菌群的成员，而与整个存储期间的包装条件无关。在确定的化学新鲜度指数中，箭鱼样品中的硫代巴比妥酸（TBA）值可变，表明没有特定的氧化酸败趋势。在VP和MAP下储存在空气中的箭鱼样品的三甲胺氮（TMA-N）值分别在储存第7、8-9和11天后超过了5 mgN / 100 g鱼肉的极限值。在类似的趋势下，在VP和MAP下，空气中储存的箭鱼样品的总挥发性碱性氮（TVB-N）在分别储存7-8、10和12天后分别超过了25 mg N / 100g鱼肉的极限值。 。感官分析（气味和味道属性）表明其保质期为。空气包装7天，VP包装9天，MA包装的旗鱼样品11-12天。

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