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Microbial spoilage analysis and its effect on chemical changes and shelf‐life of Norway lobster ( Nephrops norvegicus ) stored in air at various temperatures
Author(s) -
Boziaris Ioannis S.,
Kordila Aikaterini,
Neofitou Christos
Publication year - 2011
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.1365-2621.2011.02568.x
Subject(s) - food spoilage , shelf life , nephrops norvegicus , food science , biology , population , pseudomonas , trimethylamine , ecology , bacteria , crustacean , biochemistry , decapoda , genetics , demography , sociology
Summary Microbial activity and spoilage of Norway lobster ( Nephrops norvegicus ) from Greek temperate waters, stored in air at 20, 5 and 0 °C was assessed. Microbial spoilage population, Total Volatile‐Base Nitrogen (TVB‐N), Trimethylamine‐Nitrogen (TMA‐N), pH and organoleptic changes were determined. Shelf‐life of Norway lobster stored at 20, 5 and 0 °C was 24, 72 and 96 h respectively. The product was spoiled due to the development of TVB‐N and melanosis of the carapace, as TVB‐N was apparent from the early stages of storage and correlated very well with microbial growth and shelf‐life. Pseudomonas sp. was the predominant spoilage bacterium. Product rejection coincided with TVB‐N levels of 330–400 mg kg −1 and Pseudomonas sp. population level of about 5 × 10 5 cfu g −1 . Pseudomonas sp. and TVB‐N are presumably the Specific Spoilage Organism and the Chemical Spoilage Index of the product.