Effects of storage in ozonised slurry ice on the sensory and microbial quality of sardine (Sardina pilchardus)
The use of slurry ice, both alone and in combination with ozone, as compared with traditional flake ice was investigated as a new refrigeration system for the storage of sardine (Sardina pilchardus). Microbiological, chemical and sensory analyses were carried out throughout a storage period of 22 da...
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todo:paper_01681605_v103_n2_p121_Campos2023-10-03T15:05:43Z Effects of storage in ozonised slurry ice on the sensory and microbial quality of sardine (Sardina pilchardus) Campos, C.A. Rodríguez, O. Losada, V. Aubourg, S.P. Barros-Velázquez, J. Chilled storage Microbial quality Ozone Sardine Sensory quality Shelf life Slurry ice ice nitrogen ozone trimethylamine volatile agent aerobic bacterium anaerobic bacterium animal tissue article bacterial count bacterium contamination chemical analysis chemical parameters coliform bacterium controlled study fish food contamination food control food quality food storage freezing lipolysis microbiological examination microorganism microorganism detection muscle nonhuman pH protein degradation sensory analysis shelf life skin Animals Colony Count, Microbial Fishes Food Handling Food Microbiology Food Preservation Hydrogen-Ion Concentration Ice Oxidants, Photochemical Ozone Seafood Taste Time Factors Bacteria (microorganisms) Sardina pilchardus The use of slurry ice, both alone and in combination with ozone, as compared with traditional flake ice was investigated as a new refrigeration system for the storage of sardine (Sardina pilchardus). Microbiological, chemical and sensory analyses were carried out throughout a storage period of 22 days. According to sensory analyses, sardine specimens stored in ozonised slurry ice had a shelf life of 19 days, while counterpart batches stored in slurry ice or flake ice had shelf lives of 15 and 8 days, respectively. Storage in ozonised slurry ice led to significantly lower counts of aerobic mesophiles, psychrotrophic bacteria, anaerobes, coliforms, and both lipolytic and proteolytic microorganisms in sardine muscle, and of surface counts of mesophiles and psychrotrophic bacteria in sardine skin as compared with the slurry ice and the flake ice batches. In all cases, the slurry ice batch also exhibited significantly lower microbial counts, both in muscle and skin, than the flake ice batch. Chemical parameters revealed that the use of slurry ice slowed down the formation of TVB-N and TMA-N to a significant extent in comparison with storage in flake ice. A combination of slurry ice with ozone also allowed a better control of pH and TMA-N formation as compared with slurry ice alone. This work demonstrates that the combined use of slurry ice and ozone for the storage of sardine can be recommended to improve the quality and extend the shelf life of this fish species. © 2005 Elsevier B.V. All rights reserved. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_01681605_v103_n2_p121_Campos |
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Universidad de Buenos Aires |
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I-28 |
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R-134 |
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Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| topic |
Chilled storage Microbial quality Ozone Sardine Sensory quality Shelf life Slurry ice ice nitrogen ozone trimethylamine volatile agent aerobic bacterium anaerobic bacterium animal tissue article bacterial count bacterium contamination chemical analysis chemical parameters coliform bacterium controlled study fish food contamination food control food quality food storage freezing lipolysis microbiological examination microorganism microorganism detection muscle nonhuman pH protein degradation sensory analysis shelf life skin Animals Colony Count, Microbial Fishes Food Handling Food Microbiology Food Preservation Hydrogen-Ion Concentration Ice Oxidants, Photochemical Ozone Seafood Taste Time Factors Bacteria (microorganisms) Sardina pilchardus |
| spellingShingle |
Chilled storage Microbial quality Ozone Sardine Sensory quality Shelf life Slurry ice ice nitrogen ozone trimethylamine volatile agent aerobic bacterium anaerobic bacterium animal tissue article bacterial count bacterium contamination chemical analysis chemical parameters coliform bacterium controlled study fish food contamination food control food quality food storage freezing lipolysis microbiological examination microorganism microorganism detection muscle nonhuman pH protein degradation sensory analysis shelf life skin Animals Colony Count, Microbial Fishes Food Handling Food Microbiology Food Preservation Hydrogen-Ion Concentration Ice Oxidants, Photochemical Ozone Seafood Taste Time Factors Bacteria (microorganisms) Sardina pilchardus Campos, C.A. Rodríguez, O. Losada, V. Aubourg, S.P. Barros-Velázquez, J. Effects of storage in ozonised slurry ice on the sensory and microbial quality of sardine (Sardina pilchardus) |
| topic_facet |
Chilled storage Microbial quality Ozone Sardine Sensory quality Shelf life Slurry ice ice nitrogen ozone trimethylamine volatile agent aerobic bacterium anaerobic bacterium animal tissue article bacterial count bacterium contamination chemical analysis chemical parameters coliform bacterium controlled study fish food contamination food control food quality food storage freezing lipolysis microbiological examination microorganism microorganism detection muscle nonhuman pH protein degradation sensory analysis shelf life skin Animals Colony Count, Microbial Fishes Food Handling Food Microbiology Food Preservation Hydrogen-Ion Concentration Ice Oxidants, Photochemical Ozone Seafood Taste Time Factors Bacteria (microorganisms) Sardina pilchardus |
| description |
The use of slurry ice, both alone and in combination with ozone, as compared with traditional flake ice was investigated as a new refrigeration system for the storage of sardine (Sardina pilchardus). Microbiological, chemical and sensory analyses were carried out throughout a storage period of 22 days. According to sensory analyses, sardine specimens stored in ozonised slurry ice had a shelf life of 19 days, while counterpart batches stored in slurry ice or flake ice had shelf lives of 15 and 8 days, respectively. Storage in ozonised slurry ice led to significantly lower counts of aerobic mesophiles, psychrotrophic bacteria, anaerobes, coliforms, and both lipolytic and proteolytic microorganisms in sardine muscle, and of surface counts of mesophiles and psychrotrophic bacteria in sardine skin as compared with the slurry ice and the flake ice batches. In all cases, the slurry ice batch also exhibited significantly lower microbial counts, both in muscle and skin, than the flake ice batch. Chemical parameters revealed that the use of slurry ice slowed down the formation of TVB-N and TMA-N to a significant extent in comparison with storage in flake ice. A combination of slurry ice with ozone also allowed a better control of pH and TMA-N formation as compared with slurry ice alone. This work demonstrates that the combined use of slurry ice and ozone for the storage of sardine can be recommended to improve the quality and extend the shelf life of this fish species. © 2005 Elsevier B.V. All rights reserved. |
| format |
JOUR |
| author |
Campos, C.A. Rodríguez, O. Losada, V. Aubourg, S.P. Barros-Velázquez, J. |
| author_facet |
Campos, C.A. Rodríguez, O. Losada, V. Aubourg, S.P. Barros-Velázquez, J. |
| author_sort |
Campos, C.A. |
| title |
Effects of storage in ozonised slurry ice on the sensory and microbial quality of sardine (Sardina pilchardus) |
| title_short |
Effects of storage in ozonised slurry ice on the sensory and microbial quality of sardine (Sardina pilchardus) |
| title_full |
Effects of storage in ozonised slurry ice on the sensory and microbial quality of sardine (Sardina pilchardus) |
| title_fullStr |
Effects of storage in ozonised slurry ice on the sensory and microbial quality of sardine (Sardina pilchardus) |
| title_full_unstemmed |
Effects of storage in ozonised slurry ice on the sensory and microbial quality of sardine (Sardina pilchardus) |
| title_sort |
effects of storage in ozonised slurry ice on the sensory and microbial quality of sardine (sardina pilchardus) |
| url |
http://hdl.handle.net/20.500.12110/paper_01681605_v103_n2_p121_Campos |
| work_keys_str_mv |
AT camposca effectsofstorageinozonisedslurryiceonthesensoryandmicrobialqualityofsardinesardinapilchardus AT rodriguezo effectsofstorageinozonisedslurryiceonthesensoryandmicrobialqualityofsardinesardinapilchardus AT losadav effectsofstorageinozonisedslurryiceonthesensoryandmicrobialqualityofsardinesardinapilchardus AT aubourgsp effectsofstorageinozonisedslurryiceonthesensoryandmicrobialqualityofsardinesardinapilchardus AT barrosvelazquezj effectsofstorageinozonisedslurryiceonthesensoryandmicrobialqualityofsardinesardinapilchardus |
| _version_ |
1807324238211710976 |