Abstract
The aim of the present study was to assess the microbiological quality of farmed sea bass (Dicentrarchus labrax) fillets stored under aerobic conditions and modified atmosphere packaging (MAP) (31% CO2, 23% O2, 46% Ν2,) at 0, 4, 8, and 12 °C using Fourier transform infrared (FTIR) spectroscopy and multispectral imaging (MSI) in tandem with data analytics, taking into account the results of conventional microbiological analysis. Fish samples were subjected to microbiological analysis (total viable counts (TVC), Pseudomonas spp., H2S producing bacteria, Brochothrix thermosphacta, lactic acid bacteria (LAB), Enterobacteriaceae, and yeasts) and sensory evaluation, together with FTIR and MSI spectral data acquisition. Pseudomonas spp. and H2S-producing bacteria were enumerated at higher population levels compared to other microorganisms, regardless of storage temperature and packaging condition. The developed partial least squares regression (PLS-R) models based on the FTIR spectra of fish stored aerobically and under MAP exhibited satisfactory performance in the estimation of TVC, with coefficients of determination (R2) at 0.78 and 0.99, respectively. In contrast, the performances of PLS-R models based on MSI spectral data were less accurate, with R2 values of 0.44 and 0.62 for fish samples stored aerobically and under MAP, respectively. FTIR spectroscopy is a promising tool to assess the microbiological quality of sea bass fillets stored in air and under MAP that could be effectively employed in the future as an alternative method to conventional microbiological analysis.
Highlights
Aquaculture is the most promising solution for the provision of animal protein for the increasing world population and the reduction of international poverty [1,2]
Under particular conditions in which fish are exposed after catch, bacteria can grow and produce metabolites that result in quality loss and the sensory rejection of the product [4]
The initial total viable counts (TVC) of the sea bass fillets was 4.94 log CFU/g (Figure 1), which was about 1–2 logs higher compared to whole unprocessed or gutted fish [5,6,23]. This difference could be attributed to the use of equipment, utensils and the handling of fish fillets on working surfaces that could result in contamination, even in an industrial environment with good hygiene and sanitary practices
Summary
Aquaculture is the most promising solution for the provision of animal protein for the increasing world population and the reduction of international poverty [1,2]. A significant percentage of the total fish production (approximately 35%) is lost along the food supply chain due to mechanical damage, microbial growth, and/or microbial contamination, threatening food security and sustainability [3]. Of this quantity of fish production, 27% is wasted in post-farm gate practices, such as handling, storage, etc. Microbial activity is the most important cause of fish discards in post-harvest handling, storage, processing, and distribution (post-harvest losses). Under particular conditions in which fish are exposed after catch (e.g., experiencing temperature and time effects), bacteria can grow and produce metabolites that result in quality loss and the sensory rejection of the product [4]. Enzymatic activity and chemical oxidations can occur, which are responsible for the production of spoilage-related compounds in fish tissue [4]
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