Document Detail


Microbiological quality of maatjes herring stored in air and under modified atmosphere at 4 and 10 degrees C.
MedLine Citation:
PMID:  17367684     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Microbiological and sensory changes of maatjes herring stored in air (experiment I) and under modified atmosphere (MAP) (experiments II and III) were evaluated during storage at 4 and 10 degrees C. Microbial (total and psychrotrophic viable bacteria, lactic acid bacteria and Enterobacteriaceae) counts and chemical analyses (chloride content, fat content, dry matter, ash and pH) were performed. A Quality Index Method (QIM) scheme developed for maatjes herring was used for sensory evaluation. The main reasons for sensory rejections at both storage temperatures were a strong rancid taste for herring stored in air (Experiment I) and a sour, bitter, rotten taste and an aftertaste like old flower water for MAP herring (Experiments II and III). A soft texture of freshly produced samples (Experiment II) was noticed. The sensory shelf-life of maatjes herring stored in air (Experiment I) was three days at both 4 and 10 degrees C. The MAP herring in Experiments II and III had a shelf-life of 5 and 6 days, respectively, at both storage temperatures. Rancidity due to oxidation of fat was the main spoilage indicator for air-stored maatjes herring. Autolytic enzymes may affect textural deterioration. The characteristic off-odour and off-taste in the MAP herring (Experiments II and III) were may well be attributable to microbial metabolism. On the day of sensory rejection, total viable counts for herring in all three experiments (Experiments I-III) stored at 4 degrees C did not reach 10(6)cfu/g, which is considered the limit of acceptability for maatjes herring given by the Dutch fishery authorities. It appears that total viable counts have minor significance in the sensory assessment of maatjes herring.
Authors:
Ulrike Lyhs; Janne Lahtinen; Rian Schelvis-Smit
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't     Date:  2006-10-13
Journal Detail:
Title:  Food microbiology     Volume:  24     ISSN:  0740-0020     ISO Abbreviation:  Food Microbiol.     Publication Date:  2007 Aug 
Date Detail:
Created Date:  2007-03-19     Completed Date:  2007-07-30     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  8601127     Medline TA:  Food Microbiol     Country:  England    
Other Details:
Languages:  eng     Pagination:  508-16     Citation Subset:  IM    
Affiliation:
Institute for Marine Resources and Environmental studies (IMARES) (formerly named RIVO-Ijmuiden), P.O. Box 68, 1970 AB IJmuiden, The Netherlands.
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MeSH Terms
Descriptor/Qualifier:
Air
Animals
Bacteria / growth & development*
Colony Count, Microbial
Consumer Product Safety
Food Contamination / analysis
Food Handling / methods
Food Microbiology
Food Packaging / methods*
Food Preservation / methods*
Humans
Lipid Metabolism
Nitrogen / metabolism
Oxidation-Reduction
Oxygen / metabolism
Seafood / microbiology*,  standards*
Taste*
Temperature
Time Factors
Vacuum
Chemical
Reg. No./Substance:
7727-37-9/Nitrogen; 7782-44-7/Oxygen

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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