Abstract
The objective of this study was to analyze the effect of chloride, citric and ascorbic acid dip treatments in conjunction with two types of packaging films (with high and low gas permeability) on microbial growth in samples of pejerrey fillets (Odonthestes bonaerensis) at three storage temperatures (4°C, 0°C and -1.5°C). Colour, pH, texture modification and chemical changes were also studied. Psychrotrophic microorganisms, sp. were modelled by the Gompertz’ equation. Lag phase duration, specific growth rate and maximum population density were calculated. The activation energy (Eµ) was calculated reaching values of 147 and 177 kJ/mol when the low permeability packaging films were employed. We used psychrotrophic microorganisms, sp., as a predictor of the shelf life of product. The application of treatment with chloride, citric and ascorbic acids, extended 1 - 2 days the storage life of the product (time to reach 106 CFU/g) when the packaging material used was polyethylene. The use of chloride, citric and ascorbic acids and vacuum packaging produced shelf life values of 7.7, >25 and >25 days at 4°C, 0°C and -1.5°C respectively. The products had very good organoleptic characteristics, maintained their colour and texture appropriate, and absence of pathogenic microorganisms. These values indicated that the growth models were acceptable for expressing the growth of microorganisms on pejerrey fillets, which can be applied to ensure the safety of fish and to establish standards for avoiding microbial contamination.
Highlights
Pejerrey (Odontesthes bonariensis) is one of the pelagic fish species belonging to the Atherinopsidae family in the southern area of the Río de La Plata basin, in Argentina
Storage life extension and potential microbiological hazard in fish products are highly dependent on initial bacterial counts and storage temperature
The psychrotrophic microorganisms, sp. counts were in the range of 2.40 - 3.08 logCFU/g, which agrees with previous reports [21]
Summary
Pejerrey (Odontesthes bonariensis) is one of the pelagic fish species belonging to the Atherinopsidae family in the southern area of the Río de La Plata basin, in Argentina. The presence and performance of microorganisms in fish products, especially the psychrotrophs are closely related to the spoilage of fish and its shelf life The modelling of these microorganisms to predict shelf life becomes a highly essential concern. Other quality factors such as colour and texture contribute to the shelf life of fresh fish. The objective of this study was to analyse the simultaneous effect of dip treatments (chloride, citric and ascorbic acid) in conjunction with two types of packaging films (with high and low gas permeability) and three storage temperatures (4 ̊C, 0 ̊C and −1.5 ̊C) on microbial growth, colour and texture modifications in samples of pejerrey fillets (Odonthestes bonaerensis). The effects of the different types of treatments on psychrotrophic microorganisms, sp. growth were mathematically modeled in order to predict the shelf life of the product under different conditions
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