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Microbiological, chemical and sensory spoilage analysis of raw Atlantic cod (Gadus morhua) stored under modified atmospheres.

Authors
  • Kuuliala, L1
  • Al Hage, Y2
  • Ioannidis, A-G3
  • Sader, M4
  • Kerckhof, F-M5
  • Vanderroost, M2
  • Boon, N5
  • De Baets, B4
  • De Meulenaer, B6
  • Ragaert, P2
  • Devlieghere, F2
  • 1 Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Part of Food2Know, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium; Paper Converting and Packaging Technology, Department of Materials Science, Faculty of Engineering Sciences, Tampere University of Technology, PO Box 589, FI-33101 Tampere, Finland. Electronic address: [email protected] , (Belgium)
  • 2 Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Part of Food2Know, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium. , (Belgium)
  • 3 Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Part of Food2Know, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium; Research Group Food Chemistry and Human Nutrition, Department of Food Safety and Food Quality, Part of Food2Know, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium. , (Belgium)
  • 4 KERMIT - Research Unit Knowledge-based Systems, Department of Mathematical Modelling, Statistics and Bioinformatics, Part of Food2Know, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium. , (Belgium)
  • 5 Center for Microbial Ecology and Technology (CMET), Ghent University, Coupure Links 653, B-9000 Ghent, Belgium. , (Belgium)
  • 6 Research Group Food Chemistry and Human Nutrition, Department of Food Safety and Food Quality, Part of Food2Know, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium. , (Belgium)
Type
Published Article
Journal
Food Microbiology
Publisher
Elsevier
Publication Date
Apr 01, 2018
Volume
70
Pages
232–244
Identifiers
DOI: 10.1016/j.fm.2017.10.011
PMID: 29173632
Source
Medline
Keywords
Language
English
License
Unknown

Abstract

During fish spoilage, microbial metabolism leads to the production of volatile organic compounds (VOCs), characteristic off-odors and eventual consumer rejection. The aim of the present study was to contribute to the development of intelligent packaging technologies by identifying and quantifying VOCs that indicate spoilage of raw Atlantic cod (Gadus morhua) under atmospheres (%v/v CO2/O2/N2) 60/40/0, 60/5/35 and air. Spoilage was examined by microbiological, chemical and sensory analyses over storage time at 4 or 8 °C. Selected-ion flow-tube mass spectrometry (SIFT-MS) was used for quantifying selected VOCs and amplicon sequencing of the 16S rRNA gene was used for the characterization of the cod microbiota. OTUs classified within the Photobacterium genus increased in relative abundance over time under all storage conditions, suggesting that Photobacterium contributed to spoilage and VOC production. The onset of exponential VOC concentration increase and sensory rejection occurred at high total plate counts (7-7.5 log). Monitoring of early spoilage thus calls for sensitivity for low VOC concentrations. Copyright © 2017 Elsevier Ltd. All rights reserved.

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