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Effect of Time‐Temperature Abuse on Microbiological and Physiochemical Properties of Barramundi ( L ates calcarifer , Bloch) Fillets
Author(s) -
Younus Zakhariya Sona,
Fotedar Ravi,
Prangnell David
Publication year - 2015
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/jfpp.12431
Subject(s) - barramundi , lates , shelf life , chemistry , food science , fish <actinopterygii> , fishery , biology
The effect of time‐temperature abuse on quality and shelf life of barramundi ( L ates calcarifer ) fillets using microbiological and physiochemical tools was investigated. Fillets were subjected to three different pre‐blast freezing ( PBF ) temperatures viz. 5, 0 and −20 C for 0 h, 1 h, 1, 2, 4, 8 and 16 days, after which fillets were exposed to −80 C for 8 h and then stored at −20 C for 20 days. Color and rheological parameter values changed as PBF time period progressed at each temperature tested. There was minimal change to the microbiological and physiochemical properties of fillets stored at −20 C from 0 h to 16 days. Total viable count, total volatile base nitrogen, pH , protein, color and rheological parameters of fillets that underwent PBF temperature period at 0 and 5 C for 16 days deteriorated significantly compared with those treated at −20 C . The shelf life of PBF barramundi fillets at 0 and 5 C was 8 days. Practical Applications After slaughter, the fish are likely to be exposed to inconsistent storage conditions (temperature abuse) for a limited period during transportation and subsequent storage. This temperature abuse may accelerate quality and shelf life changes in fillets. The purpose of the present study was to investigate the effects of different pre‐blast freezing temperature periods and temperatures ( time‐temperature index).