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Campos, C.A.; Rodríguez, O.; Losada, V.; Aubourg, S.P.; Barros-Velázquez, J. "Effects of storage in ozonised slurry ice on the sensory and microbial quality of sardine (Sardina pilchardus)" (2005) International Journal of Food Microbiology. 103(2):121-130
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Abstract:

The use of slurry ice, both alone and in combination with ozone, as compared with traditional flake ice was investigated as a new refrigeration system for the storage of sardine (Sardina pilchardus). Microbiological, chemical and sensory analyses were carried out throughout a storage period of 22 days. According to sensory analyses, sardine specimens stored in ozonised slurry ice had a shelf life of 19 days, while counterpart batches stored in slurry ice or flake ice had shelf lives of 15 and 8 days, respectively. Storage in ozonised slurry ice led to significantly lower counts of aerobic mesophiles, psychrotrophic bacteria, anaerobes, coliforms, and both lipolytic and proteolytic microorganisms in sardine muscle, and of surface counts of mesophiles and psychrotrophic bacteria in sardine skin as compared with the slurry ice and the flake ice batches. In all cases, the slurry ice batch also exhibited significantly lower microbial counts, both in muscle and skin, than the flake ice batch. Chemical parameters revealed that the use of slurry ice slowed down the formation of TVB-N and TMA-N to a significant extent in comparison with storage in flake ice. A combination of slurry ice with ozone also allowed a better control of pH and TMA-N formation as compared with slurry ice alone. This work demonstrates that the combined use of slurry ice and ozone for the storage of sardine can be recommended to improve the quality and extend the shelf life of this fish species. © 2005 Elsevier B.V. All rights reserved.

Registro:

Documento: Artículo
Título:Effects of storage in ozonised slurry ice on the sensory and microbial quality of sardine (Sardina pilchardus)
Autor:Campos, C.A.; Rodríguez, O.; Losada, V.; Aubourg, S.P.; Barros-Velázquez, J.
Filiación:Department of Analytical Chemistry, Nutrition and Food Science, School of Veterinary Sciences, University of Santiago de Compostela, E-27002 Lugo, Spain
Department of Industries, School of Exact and Natural Sciences, University of Buenos Aires, (1428) Buenos Aires, Argentina
Department of Seafood Chemistry, Institute for Marine Research (IIM-CSIC), C/ Eduardo Cabello 6, E-36208 Vigo, Spain
Palabras clave:Chilled storage; Microbial quality; Ozone; Sardine; Sensory quality; Shelf life; Slurry ice; ice; nitrogen; ozone; trimethylamine; volatile agent; aerobic bacterium; anaerobic bacterium; animal tissue; article; bacterial count; bacterium contamination; chemical analysis; chemical parameters; coliform bacterium; controlled study; fish; food contamination; food control; food quality; food storage; freezing; lipolysis; microbiological examination; microorganism; microorganism detection; muscle; nonhuman; pH; protein degradation; sensory analysis; shelf life; skin; Animals; Colony Count, Microbial; Fishes; Food Handling; Food Microbiology; Food Preservation; Hydrogen-Ion Concentration; Ice; Oxidants, Photochemical; Ozone; Seafood; Taste; Time Factors; Bacteria (microorganisms); Sardina pilchardus
Año:2005
Volumen:103
Número:2
Página de inicio:121
Página de fin:130
DOI: http://dx.doi.org/10.1016/j.ijfoodmicro.2004.11.039
Título revista:International Journal of Food Microbiology
Título revista abreviado:Int. J. Food Microbiol.
ISSN:01681605
CODEN:IJFMD
CAS:nitrogen, 7727-37-9; ozone, 10028-15-6; trimethylamine, 75-50-3; Oxidants, Photochemical; Ozone, 10028-15-6
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_01681605_v103_n2_p121_Campos

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Citas:

---------- APA ----------
Campos, C.A., Rodríguez, O., Losada, V., Aubourg, S.P. & Barros-Velázquez, J. (2005) . Effects of storage in ozonised slurry ice on the sensory and microbial quality of sardine (Sardina pilchardus). International Journal of Food Microbiology, 103(2), 121-130.
http://dx.doi.org/10.1016/j.ijfoodmicro.2004.11.039
---------- CHICAGO ----------
Campos, C.A., Rodríguez, O., Losada, V., Aubourg, S.P., Barros-Velázquez, J. "Effects of storage in ozonised slurry ice on the sensory and microbial quality of sardine (Sardina pilchardus)" . International Journal of Food Microbiology 103, no. 2 (2005) : 121-130.
http://dx.doi.org/10.1016/j.ijfoodmicro.2004.11.039
---------- MLA ----------
Campos, C.A., Rodríguez, O., Losada, V., Aubourg, S.P., Barros-Velázquez, J. "Effects of storage in ozonised slurry ice on the sensory and microbial quality of sardine (Sardina pilchardus)" . International Journal of Food Microbiology, vol. 103, no. 2, 2005, pp. 121-130.
http://dx.doi.org/10.1016/j.ijfoodmicro.2004.11.039
---------- VANCOUVER ----------
Campos, C.A., Rodríguez, O., Losada, V., Aubourg, S.P., Barros-Velázquez, J. Effects of storage in ozonised slurry ice on the sensory and microbial quality of sardine (Sardina pilchardus). Int. J. Food Microbiol. 2005;103(2):121-130.
http://dx.doi.org/10.1016/j.ijfoodmicro.2004.11.039