Abstract
Combining different preservative treatments for improving quality and safety of fishery products increasingly receives global research attention. Consistent with this pursuit, the current research was undertaken to determine the effects of different ozonized slurry‐ice treatments and superchilling (−1°C) storage on microbial spoilage of European anchovy (Eugraulis encrasicolus) and sardine (Sardina pilchardus), which are two commercially important pelagic fish species. After the catch (within <5 hr) and at defined scheduled storage times, ozone has been discharged once on sardine (herein referred to as “One‐T”) and repeatedly/sequentially on European anchovy (herein referred to as “Seq‐T”). Microbiological analyses enumerated total viable count (TVC), Bacillus spp., Enterobacteriaceae, Lactobacillus spp., Moraxella spp., Shewanella spp., Listeria monocytogenes and Pseudomonas spp. Independent of potential antimicrobial effects of ozone during superchilling storage, no Listeria spp., Shewanella spp., Moraxella spp., and Bacillus spp. were found in all processed samples. While Enterobacteriaceae and Lactobacillus spp. were detected at below 1 log cfu/g, both TVC and Pseudomonas spp. proliferated at different rates throughout superchilling storage. The repeated ozone‐treated (“Seq‐T”) showed lower TVC and Pseudomonas spp. values compared with one‐time treated (“One‐T”) slurry‐iced and control samples. Thus, combined slurry‐ice and superchilling storage at Seq‐T produced improved antimicrobial activity over One‐T application. Largely, ozonized slurry‐ice outcomes/results appear promising thanks to superchilling storage.
Highlights
Among the key aims of innovative food processing methods is the increasing pursuit for food safety
Using ~15 kg of European anchovy samples divided into three equal lots, one lot of ~ 5 kg labeled “ozone treatment (One-T)” was dipped in ~ 10 L slurry-ice (w/v of 1:2 with marine water) to ensure a rapid cooling the core part of muscle
This current study has been designed to establish if and to what degree the ozonized slurry-ice treatment combining slurry-ice and superchilling storage would produce antimicrobial effects on these two commercially important pelagic fish species (European anchovy and sardine). This has been performed through the application of two different ozone treatments, namely: one-time “One-T” and repeated/ sequential “Seq-T”
Summary
Among the key aims of innovative food processing methods is the increasing pursuit for food safety. Campos et al (2005, 2006) applied one time (postharvest) ozone treatment (biphasic water ratio mix of 40% ice – 60% water) and concentration discharge (of range between 0.17 to 0.2 mg/L), slurry-ice (−1.5°C), and refrigerated storage of 2°C to perishable pelagic sardine (Sardina pilchardus) and farmed turbot (Psetta maxima). These authors’ reported such treatments with promising preservative potentials in reducing microbiological contents such as aerobic mesophiles, psychrotrophic bacteria and lactose-fermenting Enterobacteriaceae. This current study was goaled to utilize a higher ozone concentration discharge of 0.3 mg/L, with the aim to determine the effects of either one-time postharvest ozone treatment (“One-T”) and or repeated ozone treatments (“Seq-T”) during superchilling storage (−1°C) on the microbial spoilage of European anchovy (E. encrasicolus) and s ardine (S. pilchardus)
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