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

Antunes-Rohling, A. ; Calero, S. ; Halaihel, N. (Universidad de Zaragoza) ; Marquina, P. ; Raso, J. (Universidad de Zaragoza) ; Calanche, J. (Universidad de Zaragoza) ; Beltrán, J.A. (Universidad de Zaragoza) ; Álvarez, I. (Universidad de Zaragoza) ; Cebrián, G. (Universidad de Zaragoza)

Resumen: 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.

Idioma: Inglés

DOI: 10.3390/foods8100489

Año: 2019

Publicado en: Foods 8, 10 (2019), 489 [14 pp]
ISSN: 2304-8158

Factor impacto JCR: 4.092 (2019)

Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 27 / 139 = 0.194 (2019) - Q1 - T1

Factor impacto SCIMAGO: 0.661 - Food Science (Q2) - Health (social science) (Q2) - Plant Science (Q2) - Health Professions (miscellaneous) (Q2) - Microbiology (Q3)

Financiación: info:eu-repo/grantAgreement/EC/H2020/767839/EU/ECO-INNOVATIVE PROCESSING TECHNOLOGY FOR BETTER QUALITY AND SHELF LIFE OF FISH PRODUCTS/ULTRAFISH

Tipo y forma: Artículo (Versión definitiva)

Área (Departamento): Área Sanidad Animal (Dpto. Patología Animal)
Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)