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Combined Hurdle Effects of Process Parameters on Biochemical, Microbiological and Sensory Attributes of Trout Fillets
Author(s) -
Giavasis I.,
Apostolopoulou A.,
Deirmentzoglou A.,
Katsanidis E.
Publication year - 2014
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2012.00795.x
Subject(s) - pasteurization , chemistry , food science , tbars , citric acid , lipid oxidation , flavor , trout , thiobarbituric acid , shelf life , organoleptic , food spoilage , antioxidant , bacteria , biochemistry , biology , fishery , lipid peroxidation , fish <actinopterygii> , genetics
The combined effect of brining time, citric acid, oregano oil and pasteurization temperature on the microbiological stability, pH , lipid oxidation (thiobarbituric acid reactive substance [ TBARS ]), total volatile basic nitrogen ( TVBN ) and sensory characteristics of trout fillets was evaluated. Sixteen treatment combinations were produced, packaged under modified atmosphere conditions and were studied for a period of 150 days. The total viable counts, phychrophiles, sulfite‐reducing clostridia and lactic acid bacteria populations were present in very low numbers throughout the storage period. The addition of citric acid resulted in lower pH and TBARS values. Oregano oil had a strong antioxidant effect. Pasteurization temperatures of 95 C resulted in higher TVBN numbers at the end of the storage period, compared with pasteurization temperatures of 85 C . Brining times of 4 h improved the flavor of the trout fillets compared with 1‐h brining, whereas oregano oil improved the flavor only for the fillets brined for 1 h. Practical Applications This paper describes an application of combined hurdles (citric acid, oregano oil, brining and pasteurization) in order to produce ready‐to‐eat trout fillets, otherwise sensitive to microbial spoilage and lipid oxidation, with improved chemical and microbiological stability during storage. Also, it intends to highlight interactions among the combined hurdles as concern product quality. Additionally, although high pasteurization (95 C ) had a high bacteriocidal impact on the product, it deteriorated texture and led to increased total volatile basic nitrogen numbers. Overall, 4‐h brining combined with 0.1% citric acid, a mild heating process (85 C ) and a lower than 0.5% addition of oregano oil is considered the best combination for high sensorial characteristics and keeping quality. An interesting finding was the absence of detectable microflora in samples judged as unacceptable, which lead to the conclusion that enzymatic spoilage took place due to endogenous enzymes or microbial enzymes produced prior to pasteurization and processing, which is worth further investigating.