Microbial spoilage analysis and its effect on chemical changes and shelf-life of Norway lobster (Nephrops norvegicus) stored in air at various temperatures

International Journal of Food Science and Technology

Volumn 46, Issue 4, 2011, Pages 887-895

  Boziaris, Ioannis S ^a   Kordila, Aikaterini ^a   Neofitou, Christos ^a  

^a UNIVERSITY OF THESSALY   (Greece)

Author keywords

Chemical indices; Microbial spoilage; Nephrops norvegicus; Shelf life

Indexed keywords

CHEMICAL CHANGE; CHEMICAL INDICES; MICROBIAL ACTIVITIES; MICROBIAL GROWTH; MICROBIAL SPOILAGE; NEPHROPS NORVEGICUS; POPULATION LEVELS; PSEUDOMONAS SP; SHELF-LIFE; SPECIFIC SPOILAGE ORGANISMS; TRIMETHYLAMINE;

BACTERIA; CHEMICAL ANALYSIS; SHELLFISH;

SPOILAGE;

BACTERIA (MICROORGANISMS); NEPHROPS NORVEGICUS; PSEUDOMONAS; PSEUDOMONAS SP.;

EID: 79952745373     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2011.02568.x     Document Type: Article

References (45)

1. Ashie, I.N.A., Smith, J.P. & Simpson, B.K. (1996). Spoilage and shelf-life extension of fresh fish and shellfish. Critical Reviews in Food Science and Nutrition, 36, 87-121.
2. Aubourg, S.P., Losada, V., Prado, M., Miranda, J.M. & Barros-Velazquez, J. (2007). Improvement of the commercial quality of chilled Norway lobster (Nephrops norvegicus) stored in slurry ice: effects of a preliminary treatment with an antimelanosic agent on enzymatic browning. Food Chemistry, 103, 741-748.
3. Baranyi, J., Roberts, T.A. & McClure, P. (1993). A non-autonomous differential equation to model bacterial growth. Food Microbiology, 10, 43-59.
4. Bell, M.C., Redant, F. & Tuck, I. (2006). Nephrops Species. In: Lobsters. Biology, Management, Aquaculture and Fisheries (edited by B. Phillips). Pp. 412-461. UK: Blackwell Publishing.
5. Boskou, G. & Debevere, J. (1997). Reduction of trimethylamine oxide by Shewanella spp. under modified atmospheres in vitro. Food Microbiology, 14, 543-553.
6. Castro, P., Padron, J.C.P., Cansino, M.J.C., Velazquez, E.S. & De Larriva, R.M. (2006). Total volatile base nitrogen and its use to assess freshness in European sea bass stored in ice. Food Control, 17, 245-248.
7. Chinivasagam, H.N., Bremner, H.A., Thrower, S.J. & Nottingham, S.M. (1996). Spoilage patterns of five different species of Australian prawns: deterioration is influenced by environment of capture and mode of storage. Journal of Aquatic Food Product Technology, 5, 25-50.
8. Chytiri, S., Chouliara, I., Savvaidis, I.N. & Kontominas, M.G. (2004). Microbial, chemical and sensory assessment of iced whole and filleted aquacultured rainbow trout. Food Microbiology, 21, 157-165.
9. Dainty, R.H. (1996). Chemical/biochemical detection of spoilage. International Journal of Food Microbiology, 33, 19-33.
10. Dalgaard, P., Gram, L. & Huss, H.H. (1993). Spoilage and self-life of cod fillets packed in vacuum or modified atmospheres. International Journal of Food Microbiology, 19, 283-294.
11. Drosinos, E.H. & Nychas, G.-J.E. (1996). Brochothrix thermosphacta, a dominant microorganism in mediterranean fresh fish (Sparus aurata) stored under modified atmosphere. Italian Journal of Food Science, 4, 323-329.
12. Drosinos, E.H. & Nychas, G.-J.E. (1997). Production of acetate and lactate in relation to glucose contenet during modified atmosphere storage of gilt-head seabream (Sparus aurata) at 0±1°C. Food Research International, 9, 711-717.
13. Drosinos, E.H., Lambropoulou, K. & Nychas, G.-J.E. (1997). Attributes of fresh gilt-head seabream (Sparus aurata) fillets treated with potassium sorbate, sodium gluconate and stored under a modified atmosphere at 0±1°C. Journal of Applied Microbiology, 83, 569-575.
14. Dyer, W.J. (1945). Amines in fish muscle. I. Calorimetric determination of trimetlylamine as the picrate salt. Journal of Fisheries Research Board of Canada, 8, 314.
15. Elwood, R.W., Barr, S. & Patterson, L. (2009). Pain and stress in crustaceans? Applied Animal Behaviour Science, 118, 128-136.
16. Gram, L. & Dalgaard, P. (2002). Fish spoilage bacteria - problems and solutions. Current Opinion in Biotechnology, 13, 262-266.
17. Gram, L. & Huss, H.H. (1996). Microbiological spoilage of fish and fish products. International Journal of Food Microbiology, 33, 121-137.
18. Gram, L. & Melchiorsen, J. (1996). Interaction between fish spoilage bacteria Pseudomonas sp. and Shewanella putrefaciens in fish extracts and on fish tissue. Journal of Applied Bacteriology, 80, 589-595.
19. Gram, L., Wedell-Neergaard, C. & Huss, H.H. (1990). The bacteriology of fresh and spoiling Lake Victoria Nile perch (Lates niloticus). International Journal of Food Microbiology, 10, 303-316.
20. Gunsen, U., Ozcan, A. & Aydin, A. (2010). The effect of modified atmosphere packaging on extending shelf-lifes of cold storaged marinated seafood salad. Journal of Animal and Veterinary Advances, 9, 2017-2024.
21. Huidoro, A., Lopez-Caballero, M.E. & Mendes, R. (2002). Onboard processing of deepwater pink shrimp (Parapenaeus longirostris) with liquid ice: effect on quality. European Food Research Technology, 214, 469-475.
22. Kelly, R.H. & Yancey, P.H. (1999). High contents of trimethylamine oxide correlating with depth in deep-sea teleost fishes, skates and decapod crustaceans. Biological Bulletin, 196, 18-25.
23. Koutsoumanis, K. & Nychas, G.-J.E. (1999). Chemical and sensory changes associated with microbial flora of Mediterranean Boque (Boops boops) stored aerobically at 0, 3, 7 and 10°C. Applied and Environmental Microbiology, 65, 698-706.
24. Koutsoumanis, K. & Nychas, G.-J.E. (2000). Application of a systematic experimental procedure to develop a microbial model for rapid fish shelf-life predictions. International Journal of Food Microbiology, 60, 171-184.
25. 2 packaging on the spoilage microflora of fish. Applied and Environmental Microbiology, 66, 3528-3534.
26. Koutsoumanis, K., Giannakourou, M.C., Taoukis, P.S. & Nychas, G.-J.E. (2002). Application of shelf-life decision system (SLDS) to marine cultured fish quality. International Journal of Food Microbiology, 73, 375-382.
27. Kyrana, V.R. & Lougovois, V.P. (2002). Sensory, chemical and microbiological assessment of farm-raised European sea bass (Dicentrarchus labrax) stored in melting ice. International Journal of Food Science and Technology, 37, 319-328.
28. Kyrana, V.R., Lougovois, V.P. & Valsamis, D.S. (1997). Assessment of shelf-life of maricultured gilthead sea bream (Sparus aurata) stored in ice. International Journal of Food Science and Technology, 32, 339-347.
29. Lalitha, K.V. & Surendram, P.K. (2006). Microbiological changes in farm reared freshwater prawn (Macrobrachium rosenbergii de Man) in ice. Food Control, 17, 802-807.
30. Lopez-Caballero, M.E., Martinez-Alvarez, O., Gomez-Guillen, M.C. & Montero, P. (2006a). Quality of Norway lobster (Nephrops norvegicus) treated with a 4-hexylresorcinol-based formulation. European Food Research Technology, 222, 425-431.
31. Lopez-Caballero, M.E., Martinez-Alvarez, O., Gomez-Guillen, M.C. & Montero, P. (2006b). Effect of natural compounds alternative to commercial antimelanosisc on polyphenol oxidase activity and microbial growth in cultured prawns (Marsupenaeous tiger) during chill storage. European Food Research Technology, 223, 7-15.
32. Losada, V., Rodriguez, O., Miranda, J.M., Barros-Velazquez, J. & Aubourg, S.P. (2006). Development of different damage pathways in Norway lobster (Nephrops norvegicus) stored under different chilling systems. Journal of the Science of Food and Agriculture, 86, 1552-1558.
33. Martinez-Alvarez, O., Lopez-Caballero, M.E., Montero, P. & Gomez-Guillen, M.C. (2007). Spraying of 4-hexylresorcinol based formulations to prevent enzymatic browning in Norway lobsters (Nephrops norvegicus) during chilled storage. Food Chemistry, 100, 147-155.
34. Mendes, R., Huidobro, A. & Lopez-Caballero, M.E. (2002). Indole levels in deepwater pink shrimp (Parapenaeous longirostris) from the Portuguese coast. Effect of temperature abuse. European Food Research Technology, 214, 125-130.
35. Mente, E., Karapanagiotidis, I.T., Logothetis, P. et al. (2009). The reproductive cycle of Norway lobster. Journal of Zoology, 278, 324-332.
36. Olafsdottir, G., Martinsdottir, E., Oehlenschlager, J. et al. (1997). Methods to evaluate fish freshness in research and industry. Trends in Food Science and Technology, 8, 258-265.
37. Papadopoulos, V., Chouliara, I., Badeka, A., Savvaidis, I.N. & Kontominas, M.G. (2003). Effect of gutting on microbiological, chemical and sensory properties of aquacultured sea bass (Dicentrarchus labrax) stored in ice. Food Microbiology, 20, 411-420.
38. Ridgway, I.D., Taylor, A.C., Atkinson, R.J.A. et al. (2006). Morbidity and mortality in Norway lobsters, Nephrops norvegicus: physiological, immunological and pathological effects of aerial exposure. Journal of Experimental Marine Biology and Ecology, 328, 251-264.
39. Robson, A.A., Kelly, M.S. & Latchford, J.W. (2007). Effect of temperature on the spoilage rate of whole, unprocessed crabs: Carcinus maenas, Necora puber and Cancer pagurus. Food Microbiology, 24, 419-424.
40. Roth, B. & Øines, S. (2010). Stunning and killing of edible crabs. Animal Welfare, 19, 287-294.
41. Sidhu, G.S., Montgomery, W.A. & Brown, M.A. (1974). Post mortem changes and spoilage in rock lobster muscle. II. Role of amino acids in bacterial spoilage and production of volatile bases in the muscle of Jasus novae-hollandiae. Journal of Food Technology, 9, 371-380.
42. Sivertsvik, M. (2007). The optimized modified atmosphere for packaging of pre-rigor filleted farmed cod (Gadus morhua) is 63mL/100mL oxygen and 37mL/100mL carbon dioxide. LWT- Food Science and Technology, 40, 430-438.
43. Tejada, M. & Huidobro, A. (2002). Quality of farmed gilthead seabream (Sparus aurata) during ice storage related to the slaughter method and gutting. European Food Research Technology, 215, 1-7.
44. Tsigarida, E., Boziaris, I.S. & Nychas, G.-J.E. (2003). Bacterial Synergism or Antagonism in a Gel Cassette System. Applied and Environmental Microbiology, 69, 7204-7209.
45. Vyncke, W., Luten, J., Brünner, K. & Moermans, R. (1987). Determination of total volatile bases in fish: a collaborative study by the West European Fish Technologists' Association (WEFTA). Zeitschrift für Lebensmitteluntersuchung und -Forschung A, 184, 110-114.