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dc.creatorParlapani, F. F.en
dc.creatorHaroutounian, S. A.en
dc.creatorNychas, G. J. E.en
dc.creatorBoziaris, I. S.en
dc.date.accessioned2015-11-23T10:44:59Z
dc.date.available2015-11-23T10:44:59Z
dc.date.issued2015
dc.identifier10.1016/j.fm.2015.03.006
dc.identifier.issn0740-0020
dc.identifier.urihttp://hdl.handle.net/11615/32042
dc.description.abstractMicrobiological, sensory, TVB-N and TMA-N changes and Volatile Organic Compounds (VOCs) detection using the SPME/GC-MS technique, were performed to evaluate potential chemical spoilage indices (CSI) of gutted sea bass (Dicentrarchus labrax) stored at 2 degrees C under air and in modified atmosphere packaging (MAP CO2: 60%, O-2: 10%, N-2: 30%). Shelf-life, determined by sensory evaluation, of gutted sea bass stored at 2 degrees C under air and MAP was 9 and 13 d respectively. Pseudomonas and H2S producing bacteria were among the dominant spoilage microorganisms under both storage conditions, while Lactic Acid Bacteria (LAB) and Brochothrix thermosphacta were co-dominant with Pseudomonas and H2S producing bacteria under MAP. The traditional CSIs such as TVB-N and TMA-N were increased substantially only at the late stages of storage or after rejection of the products, making them unsuitable for freshness/spoilage monitoring throughout storage. A substantial number of VOCs attributed to microbiological action or chemical activity, were detected including alcohols, aldehydes, ketones, organic acids and esters. The level of microbial origin VOCs such as ethanol, 2-ethyl-1-hexanol, 3-methyl-1-butanol, 2-methyl-1-butanol, 3-methylbutanal, 2-methylbutanal and some ethyl esters increased during storage, suggesting their potential as CSIs. (C) 2015 Elsevier Ltd. All rights reserved.en
dc.source.uri<Go to ISI>://WOS:000354778800007
dc.subjectFishen
dc.subjectSea bassen
dc.subjectSpoilageen
dc.subjectVolatilesen
dc.subjectSPME-GC/MSen
dc.subjectChemical spoilageen
dc.subjectindicesen
dc.subjectBREAM SPARUS-AURATAen
dc.subjectSOLID-PHASE MICROEXTRACTIONen
dc.subjectCOLD-SMOKED SALMONen
dc.subjectCHROMATOGRAPHY-MASS-SPECTROMETRYen
dc.subjectCOD GADUS-MORHUAen
dc.subjectDICENTRARCHUS-LABRAXen
dc.subjectGC-MSen
dc.subjectGAS-CHROMATOGRAPHYen
dc.subjectSENSORY ATTRIBUTESen
dc.subjectQUALITY INDICATORSen
dc.subjectBiotechnology & Applied Microbiologyen
dc.subjectFood Science & Technologyen
dc.subjectMicrobiologyen
dc.titleMicrobiological spoilage and volatiles production of gutted European sea bass stored under air and commercial modified atmosphere package at 2 degrees Cen
dc.typejournalArticleen


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