Premium
Effect of marinating process on the microbiological quality of Pacific saury ( Cololabis saira ) during vacuum‐packaged storage at 4 °C
Author(s) -
Sallam Khalid I.
Publication year - 2008
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2006.01421.x
Subject(s) - food science , acetic acid , chemistry , vacuum packing , vibrio parahaemolyticus , listeria monocytogenes , shelf life , smoked fish , lactic acid , salmonella , bacteria , fishery , fish <actinopterygii> , biology , biochemistry , genetics
Summary This study was carried out to evaluate the microbiological quality of Pacific saury ( Cololabis saira ) treated with marinating solutions containing either 12% NaCl + 2% acetic acid or 12% NaCl + 3% acetic acid, followed by vacuum packaging and storage at 4 °C for 90 days. The fish‐to‐marinating‐solution ratio was 1:1.5. The growth rate of aerobic, halophilic, lactic acid bacteria and Pseudomonas spp. were significantly ( P < 0.05) reduced in marinated vs. brined (12% NaCl + 0% acetic acid) fillets. Complete inhibition in the growth of both Enterobacteriaceae and Staphylococcus aureus was detected in fillets marinated in 3% and 2% acetic acid by the days 30 and 50 of storage, respectively. Both marinating conditions resulted in shelf life extension of the product to more than 90 vs. 60 days only for the brined fillets. Listeria monocytogenes , Vibrio parahaemolyticus and Salmonella spp. could not be detected in any of the analysed raw or treated samples.