98238 20230126102842.0 doi 10.3390/foods8100489 sideral 121884 ART-2019-121884 eng Antunes-Rohling, A. Characterization of the spoilage microbiota of hake fillets packaged under a modified atmosphere (MAP) rich in CO2 (50% CO2/50% N2) and stored at different temperatures 2019 Access copy available to the general public Unrestricted The aim of this study was to characterize the spoilage microbiota of hake fillets stored under modified atmospheres (MAP) (50% CO2/50% N2) at different temperatures using high-throughput 16S rRNA gene sequencing and to compare the results with those obtained using traditional microbiology techniques. The results obtained indicate that, as expected, higher storage temperatures lead to shorter shelf-lives (the time of sensory rejection by panelists). Thus, the shelf-life decreased from six days to two days for Batch A when the storage temperature increased from 1 to 7 °C, and from five to two days—when the same increase in storage temperature was compared—for Batch B. In all cases, the trimethylamine (TMA) levels measured at the time of sensory rejection of hake fillets exceeded the recommended threshold of 5 mg/100 g. Photobacterium and Psychrobacter were the most abundant genera at the time of spoilage in all but one of the samples analyzed: Thus, Photobacterium represented between 19% and 46%, and Psychrobacter between 27% and 38% of the total microbiota. They were followed by Moritella, Carnobacterium, Shewanella, and Vibrio, whose relative order varied depending on the sample/batch analyzed. These results highlight the relevance of Photobacterium as a spoiler of hake stored in atmospheres rich in CO2. Further research will be required to elucidate if other microorganisms, such as Psychrobacter, Moritella, or Carnobacterium, also contribute to spoilage of hake when stored under MAP. info:eu-repo/grantAgreement/EC/H2020/767839/EU/ECO-INNOVATIVE PROCESSING TECHNOLOGY FOR BETTER QUALITY AND SHELF LIFE OF FISH PRODUCTS/ULTRAFISH This project has received funding from the European Union’s Horizon 2020 research and innovation program under grant agreement No H2020 767839-ULTRAFISH info:eu-repo/semantics/openAccess by http://creativecommons.org/licenses/by/3.0/es/ 4.092 2019 FOOD SCIENCE & TECHNOLOGY 27 / 139 = 0.194 2019 Q1 T1 0.661 2019 Food Science 2019 Q2 Health (social science) 2019 Q2 Plant Science 2019 Q2 Health Professions (miscellaneous) 2019 Q2 Microbiology 2019 Q3 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Calero, S. Halaihel, N. Universidad de Zaragoza (orcid)0000-0002-4121-8087 Marquina, P. (orcid)0000-0002-1905-5883 Raso, J. Universidad de Zaragoza (orcid)0000-0003-3957-9091 Calanche, J. Universidad de Zaragoza (orcid)0000-0001-9660-8579 Beltrán, J.A. Universidad de Zaragoza (orcid)0000-0002-3764-0189 Álvarez, I. Universidad de Zaragoza (orcid)0000-0003-2430-858X Cebrián, G. Universidad de Zaragoza (orcid)0000-0002-5049-3646 1009 773 Universidad de Zaragoza Dpto. Patología Animal Área Sanidad Animal 2008 780 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Tecnología de Alimentos 8, 10 (2019), 489 [14 pp] Foods Foods 2304-8158 581419 http://zaguan.unizar.es/record/98238/files/texto_completo.pdf Versión publicada 2428283 http://zaguan.unizar.es/record/98238/files/texto_completo.jpg?subformat=icon icon Versión publicada oai:zaguan.unizar.es:98238 articulos driver 2023-01-26-09:57:48 ARTICLE