Microbial and sensory changes during refrigerated storage of desalted cod (Gadus morhua) preserved by combined methods

International Journal of Food Microbiology

Volumn 116, Issue 1, 2007, Pages 64-72

  Fernandez Segovia I ^a   Escriche, I ^a   Fuentes, A ^a   Serra, J A ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Additives; Blanching; Desalted cod; Modified atmosphere; Vacuum packaging

Indexed keywords

CARBON DIOXIDE; CITRIC ACID; NITROGEN; OXYGEN; SORBATE POTASSIUM;

AEROMONAS; ARTICLE; ATLANTIC COD; BACTERIAL COUNT; BACTERIAL GROWTH; BACTERIUM ISOLATION; CLOSTRIDIUM; FREEZING; MESOPHILIC BACTERIUM; MOULD; ORGANOLEPTIC PROPERTY; PACKAGING; PRESERVATION AND STORAGE; PSEUDOMONAS; SENSORY ANALYSIS; VACUUM; YEAST;

ANIMALS; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FOOD PACKAGING; FOOD PRESERVATION; FOOD PRESERVATIVES; GADUS MORHUA; HUMANS; NITROGEN; SEAFOOD; TASTE; TEMPERATURE; TIME FACTORS; VACUUM;

AEROMONAS; CLOSTRIDIUM; GADUS MORHUA; PSEUDOMONAS;

EID: 33947608990     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2006.12.026     Document Type: Article

References (45)

1. Akse L., and Joensen S. Desalting of wet salted cod, effect of the freshness of the raw material. Report Series from the Norwegian Institute of Fisheries and Aquaculture vol. 26 (1996) 26 pp.
2. Andres A., Rodriguez-Barona S., and Barat J.M. Analysis of some cod-desalting process variables. Journal of Food Engineering 70 1 (2005) 67-72
3. AOAC. Method 950.46 and 980.17. Official Methods of Analysis of Association of Official Analytical Chemists. 16th edition (1997), Software® Adobe and E-DOC/CJS, MD, USA
4. Arashisar S., Hisar O., Kaya M., and Yanik T. Effects of modified atmosphere and vacuum packaging on microbiological and chemical properties of rainbow trout (Oncorynchus mykiss) fillets. International Journal of Food Microbiology 97 (2004) 209-214
5. Barat J.M., Rodriguez-Barona S., Andres A., and Ibañez J.B. Modelling of the cod desalting operation. Journal of Food Science 69 4 (2004) FEP183-FEP189
6. Barat J.M., Rodriguez-Barona S., Andres A., and Visquert M. Mass transfer analysis during the cod desalting process. Food Research International 37 3 (2004) 203-208
7. Barat J.M., Rodriguez-Barona S., Castello M., Andres A., and Fito P. Cod desalting process as affected by water management. Journal of Food Engineering 61 3 (2004) 353-357
8. Barat J.M., Gallart-Jornet L., Andrés A., Akse L., Carlehög M., and Skjerdal O.T. Influence of cod freshness on the salting, drying and desalting stages. Journal of Food Engineering 73 1 (2006) 9-19
9. Barnett H.J., Conrad J.W., and Nelson R.W. Use of laminated high and low density polyethylene flexible packaging to store trout (Salmo gairdneri) in a modified atmosphere. Journal of Food Protection 50 (1987) 645-651
10. Bjornsson A. Groundfish Forum. Madrid, 17-19 October, 2000 (2000), Morgunbladid 13
11. Bjφ{symbol}rkevoll I., Olsen R.L., and Skjerdal O.T. Origin and spoilage potential of the microbiota dominating genus Psychrobacter in sterile rehydrated salt-cured and dried cod (Gadus morhua). International Journal of Food Microbiology 84 (2003) 175-187
12. Dalgaard P. Qualitative and quantitative characterization of spoilage bacteria from packed fish. International Journal of Food Microbiology 26 (1995) 319-333
13. Dalgaard P. Freshness, quality and safety in seafoods. Flair-Flow Europe Technical Manual (2000) F-FE 380A/00
14. Dalgaard P., Gram L., and Huss H.H. Spoilage and shelf life of cod fillets packed in vacuum or modified atmospheres. International Journal of Food Microbiology 19 4 (1993) 283-294
15. Dalgaard P., Mejlholm O., and Huss H.H. Application of an iterative approach for development of a microbial model predicting the shelf-life of packed fish. International Journal of Food Microbiology 38 (1997) 169-179
16. Dalgaard P., García-Muñoz L., and Mejlholm O. Specific inhibition of Photobacterium phosphoreum extends the shelf life of modified atmosphere packed cod fillets. Journal of Food Protection 61 9 (1998) 1191-1194
17. Emborg J., Laursen B.G., Rathjen T., and Dalgaard P. Microbial spoilage and formation of biogenic amines in fresh and thawed modified atmosphere-packed salmon (Salmo salar) at 2 °C. Journal of Applied Microbiology 92 4 (2002) 790-799
18. 1H NMR, and physicochemical analytical methods. Journal of Food Science 69 3 (2004) FEP107-FEP114
19. Escriche I., Fernández-Segovia I., Serra J.A., Andrés A., and Barat J.M. Evaluación sensorial del bacalao desalado pretratado térmicamente listo para cocinar. Alimentaria 322 (2001) 51-54
20. Fernández-Segovia I., Escriche I., Andrés A., Alapont E., Domenech E., Barat J.M., and Serra J.A. Effects of microwave radiation and conventional thermal treatments on the microbial growth of cooled desalted raw cod (Gadus morhua). In: Gudjónsson A., and Niclasen O. (Eds). Proceedings of 30th WEFTA Plenary Meeting (2000), Tórshavn, Faeroe Islands, FØroya Fródskaparfelag 29-34
21. Fernández-Segovia I., Garrigues R., Carot J.M., and Escriche I. Improvement in the microbiological quality of ready-to-use desalted cod. Journal of Food Science 68 8 (2003) 2553-2557
22. Fernández-Segovia I., Guevara L., Escriche I., Díaz R.V., and Serra J.A. Reto microbiano con Listeria monocytogenes en bacalao (Gadus morhua) desalado listo para usar pre-tratado térmicamente. In: Fito P., Mulet A., Chiralt A., and Andrés A. (Eds). Ingeniería de Alimentos. Nuevas Fronteras en el siglo XXI vol. IV (2003), Servicio de Publicaciones de la Universidad Politécnica de Valencia 361-366
23. Fernández-Segovia I., Camacho M.M., Martínez-Navarrete N., Escriche I., and Chiralt A. Structure and color changes due to thermal treatments in desalted cod. Journal of Food Processing and Preservation 27 (2003) 465-474
24. Fernández-Segovia I., Escriche I., Gomez-Sintes M., Fuentes A., and Serra J.A. Influence of different preservation treatments on the volatile fraction of desalted cod. Food Chemistry 98 (2006) 473-482
25. 2 modified atmosphere and potassium sorbate ice at 1 °C. Journal of Food Science 47 (1982) 1048-1054
26. Gallart-Jornet L., Rodríguez-Barona S., Barat J.M., Andrés A., and Fito P. Elaboración y comercialización del bacalao salado. Alimentaria 348 (2003) 87-94
27. Graham A.F., Mason D.R., and Peck M.W. Predictive model of the effect of temperature, pH and sodium chloride on growth from spores of non-proteolytic Clostridium botulinum. International Journal of Food Microbiology 31 (1996) 69-85
28. Hernández-Herrero M.M., Roig-Sagues A.X., Lopez-Sabater E.I., Rodríguez-Jerez J.J., and Mora-Ventura M.T. Influence of raw fish quality on some physicochemical and microbial characteristics as related to ripening of salted anchovies (Engraulis encrasicholus L). Journal of Food Science 67 7 (2002) 2631-2640
29. Leistner L., and Gorris L.G.M. Food preservation by hurdle technology. Trends in Food Science & Technology 6 (1995) 41-46
30. Malle P., and Tao S. Rapid quantitative determination of trimethylamine using steam distillation. Journal of Food Protection 50 9 (1987) 756-760
31. Martínez-Álvarez O. Desalting of salted cod (Gadus morhua) and its storage in the fresh state. Alimentación Equipos y Tecnología 21 169 (2002) 51-54
32. Merck. Microbiology Manual (2000), Merck, Darmstadt 119
33. Özogul F., Polat A., and Özogul Y. The effects of modified atmosphere packaging and vacuum packaging on chemical, sensory and microbiological changes of sardines (Sardina pilchardus). Food Chemistry 85 (2004) 49-57
34. Pascual M., and Calderón V. Recuento de microorganismos aerobios mesófilos revivificables. In: Díaz de Santos (Ed). Microbiología Alimentaria (2000), Madrid 13-15
35. Pascual M., and Calderón V. Investigación y recuento de Clostridium sulfito-reductores. In: Díaz de Santos (Ed). Microbiología Alimentaria (2000), Madrid 73-75
36. Reddy N.R., Armstrong D.J., Rhodehamel E.J., and Kautter D.A. Shelf-life extension and safety concerns about fresh fishery products packaged under modified atmospheres: a review. Journal of Food Safety 12 (1992) 87-118
37. Rodrigues M.J., Ho P., López-Caballero M.E., Vaz-Pires P., and Nunes M.L. Characterization and identification of microflora from soaked cod and respective salted raw materials. Food Microbiology 20 (2003) 471-481
38. Rodrigues M.J., Ho P., López-Caballero M.E., Bandarra M.N., and Nunes M.L. Chemical, microbiological, and sensory quality of cod products salted in different brines. Journal of Food Science 70 1 (2005) M1-M6
39. Rodriguez O., Barros-Velázquez J., Ojea A., Piñeiro C., and Aubourg S.P. Evaluation of sensory and microbiological changes and identification of proteolytic bacteria during the iced storage of farmed turbot (Psetta maxima). Journal of Food Science 68 9 (2003) 2764-2771
40. Rodríguez-Barona S., Barat J.M., Jiménez-Amor F., Escriche I., Chiralt A., and Andrés A. Structural and textural changes during cod desalting. In: Gudjónsson A., and Niclasen O. (Eds). Proceedings of 30th WEFTA Plenary Meeting (2000), Tórshavn, Faeroe Islands, FØroya Fródskaparfelag 35-41
41. Rodríguez-Barona S., Gallart-Jornet L., Barat J.M., Andres A., Serra J.A., Escriche I., and Fito P. El desalado del bacalao: un problema por resolver. Alimentaria 348 (2003) 95-99
42. Sivertsvik M., Jeksrud W.K., and Rosnes J.T. A review of modified atmosphere packaging of fish and fishery products - significance of microbial growth, activities and safety. International Journal of Food Science and Technology 37 (2002) 107-127
43. Sivertsvik M., Rosnes J.T., and Jeksrud W.K. Effect of modified atmosphere packaging and superchilled storage on the microbial and sensory quality of Atlantic salmon (Salmo salar) fillets. Journal of Food Science 68 4 (2003) 1467-1472
44. Skjerdal O.T., Lorentzen G., Joensen S., and Akse L. Microflora in desalted cod. 27th WEFTA-Meeting, Madrid, Spain (1997)
45. Thorarinsdottir K.A., Arason S., Geirsdottir M., Bogason S.G., and Kristbergsson K. Changes in myofibrillar proteins during processing of salted cod (Gadus morhua) as determined by electrophoresis and differential scanning calorimetry. Food Chemistry 77 (2002) 377-385