Sensory Shelf Life Research Articles

Development of a sensory quality index for strawberries based on correlation between sensory data and consumer perception

The aim of the present work was to develop a sensory quality index for the appearance and odour of strawberries based on consumer perception. Six samples of strawberries with different degrees of ripeness and deterioration were evaluated by a trained sensory panel and a consumer panel. Using principal component analysis, the sensory quality of strawberries was defined by two indices, one related to the sensory deterioration and another related to the intensity of desirable sensory attributes. As expected, consumer acceptability and intention to purchase strawberries decreased as sensory deterioration index increased and desirable attributes index decreased. A sensory quality index was calculated by correlating consumer acceptability scores with the aforementioned indices. This index allows objective evaluation of the sensory quality of strawberries using a trained assessors panel. Limits for this index could be used in quality control programs or to estimate sensory shelf life of strawberries. The methodology applied in the present work could be applied to other products in order to develop appropriate sensory quality indices based on consumer perception.

Quality changes of the Mediterranean horse mackerel ( Trachurus mediterraneus) during chilled storage: The effect of low-dose gamma irradiation

Pelagic fishes represent the main Mediterranean fisheries in terms of quantity. However, waste and spoilage of pelagic fish are substantial for a variety of reasons, such as their high perishability and the lack or inadequate supply of ice and freezing facilities. In this work, fresh Mediterranean horse mackerel ( Trachurus mediterraneus) were irradiated at 1 and 2 kGy and stored in ice for 18 days. Quality changes during storage were followed by the determination of microbial counts, trimethylamine (TMA) and volatile basic nitrogen contents. Similarly, lipid composition and sensory analysis were carried out. Irradiation treatment was effective in reducing total bacterial counts throughout storage. Total basic volatile nitrogen content (TVB-N) and TMA levels increased in all lots with storage time, their concentrations being significantly reduced by irradiation, even when the lower level (1 kGy) was used. According to the quality index method, the control lot had a sensory shelf-life of 4 days, whereas those of the irradiated lots were extended by 5 days. Also, low-dose irradiation had no adverse effect on the nutritionally important polyunsaturated fatty acids (PUFA) of Mediterranean horse mackerel. In the same way, thiobarbituric acid-reactive substances values increased with irradiation during the first day, but these values were lower at the end of storage, compared to the control. Results confirm the practical advantages of using γ irradiation as an additional process to chilled storage to enhance the microbiological quality and to extend the shelf-life of small pelagic species.

CONSUMER ATTITUDE TOWARD SHELF‐LIFE LABELING: DOES IT INFLUENCE ACCEPTANCE?

ABSTRACT The aims of the present work were to study consumer attitudes toward shelf‐life labeling and to evaluate if shelf‐life information affects consumer acceptability, rejection to consume and rejection to repeat purchase. Six samples of dulce de leche with different plastic flavor intensities were presented to a panel of 50 consumers, who scored their overall acceptability and indicated their intention to consume and to repeat purchase of the samples. They also answered a multiple‐choice questionnaire regarding their attitude toward shelf‐life labeling. Knowing that the samples were near the end of their shelf life did not affect acceptability scores or consumer rejection to consume. Thus, consumer perception of the product was not affected by knowing that it was close to expiration. This is in agreement with the fact that most consumers (75%) first try an expired product before deciding what to do. PRACTICAL APPLICATIONSNinety‐five and seventy‐nine percent of the consumers stated that they read shelf‐life information at purchase and consumption stage, respectively, which suggests the importance of proper shelf‐life labeling.Consumer rejection to repeat purchase was higher than rejection to consume. Thus, consumers seemed to consume a product although they might not actually like it or buy it again. Thus rejection to purchase or repeat purchase could be a more conservative criterion than rejection to consume in order to estimate sensory shelf lives or acceptance limits for sensory defects.

Effect of Soluble CO2 Stabilization on the Quality of Fillets from Farmed Gilthead Sea Bream (Sparus aurata) and European Sea Bass (Dicentrarchus labrax)

ABSTRACT Soluble gas stabilization (SGS) is a relatively recent methodology of active packaging that has been proposed to extend the shelf life of packaged fish. The aim of the present work was to study the effect of SGS applied at different extents (2 bars: 30 and 60 min) on the shelf life of sea bream and sea bass fillets packed in air during chilled storage. Quality changes were evaluated by sensory assessment, microbiological analysis (TVC), TBARs, pH value, TVB-N, and TMA-N. No significant extension of sensory shelf life was visible as a function of SGS treatment. The treatment of fillets in CO2 at 2 bars during 60 min had a positive effect on the microbiological shelf life of both species. On the other hand, TMA-N and TVB-N showed similar changes during storage period and were not affected by the CO2 treatment. Sea bream treated with SGS always presented higher TBARs than control samples. Nevertheless, oxidation of sea bream and in particular, of sea bass fillets, did not appear to be a significant problem during chilled storage.

SURVIVAL ANALYSIS TO ESTIMATE SENSORY SHELF LIFE USING ACCEPTABILITY SCORES

ABSTRACT In the present study, survival analysis was applied on consumers' acceptability scores, focusing the shelf‐life risk on the consumers disliking the product. Shelf life was estimated as the time necessary to reach a fixed percentage of consumers disliking the product, that is, the percentage of consumers scoring the product's overall acceptability below 6 in a 9‐point hedonic scale. In the present work, this methodology was applied to estimate the sensory shelf life of whole pan bread and alfajores. Shelf lives estimated considering 50% of the consumers disliking the product were shorter than those estimated considering consumers' rejection to consume. These results suggest that a proportion of consumers might dislike the sample but still answer “yes” when asked if they would consume the product at their homes. This could be attributed to the fact that when consumers are asked whether they would consume the product, they might think about consuming it after being stored at their homes. In this situation, consumers might be more tolerant toward sensory defects because they do not want to discard the product. PRACTICAL APPLICATIONSSensory shelf life can be estimated using survival analysis considering the percentage of consumers disliking the product. This methodology seems to be a conservative criterion in order to assure the product's quality throughout its storage.

Sensory shelf life of butterhead lettuce leaves in active and passive modified atmosphere packages

SummaryThe objective of the present work was to study the influence of both passive and active modified atmosphere packaging on sensory shelf life of butterhead lettuce leaves, stored at 5 and 10 °C. Results showed that the efficacy of active modified atmosphere with respect to passive modified atmosphere depended on the storage temperature considered. When stored at 10 °C, despite being subjected to different package atmosphere composition, lettuce leaves in active and passive modified atmosphere showed the same sensory deterioration rate and sensory shelf life. On the contrary, when stored at 5 °C, lettuce leaves in active modified atmosphere packages showed lower deterioration rate and higher sensory shelf life than those in passive modified atmosphere. Sensory shelf life of lettuce in modified atmosphere packages was estimated using criteria determined according to consumers’ rejection to purchase percentage, which consisted on an improvement over more arbitrary criteria presented in most studies.

INFLUENCE OF VACUUM PACKAGING AND ORGANIC ACID TREATMENT ON THE CHILLED SHELF LIFE OF PEARL SPOT (ETROPLUS SURATENSIS, BLOCH 1790)

ABSTRACT The present work was carried out to study the effect of vacuum packaging and organic acids drip treatment, namely, sodium acetate and potassium sorbate (2%), on the quality of pearl spot during chilled storage (1–2C). Changes in pH, drip loss, water‐holding capacity, total volatile base nitrogen (TVB‐N), trimethylamine nitrogen (TMA‐N), total plate counts, instrumental texture properties and sensory characteristics were investigated up to 18 days. Sensory evaluation revealed that the potassium sorbate‐ and sodium acetate‐treated vacuum‐packaged samples had good sensory characteristics up to 16 days compared with 7 days in control air packs (CAPs) and control vacuum packs (CVPs). The sensory shelf life followed the following order: CAP < CVP < sodium acetate‐treated vacuum pack < potassium sorbate‐treated vacuum pack. Chemical analysis demonstrated a significant (P < 0.05) reduction in TVB‐N, TMA‐N and total plate counts, and better textural properties in potassium sorbate‐ and sodium acetate‐treated vacuum‐packaged fishes than CAPs and CVPs.PRACTICAL APPLICATIONSLimited shelf life is one of the major problems the seafood industry faces today. The study compares the effect of vacuum packaging in combination with preservative chemical treatment on the shelf life of pearl spot. The study indicates that the use of chemical preservative treatments such as sodium acetate and potassium sorbate at 2% level, together with vacuum packaging, helps in extending the shelf life of pearl spot to 16 days compared with 7 days in control air packs and control vacuum packs. Hence, vacuum packaging, together with preservative treatment, is very effective in shelf‐life extension compared with vacuum packaging alone.

Failure criteria based on consumers’ rejection to determine the sensory shelf life of minimally processed lettuce

The aims of the present work were to determine failure criteria based on consumers’ rejection to purchase for shelf life estimation of minimally processed lettuce, and to compare criteria for whole and cut lettuce. A trained sensory panel and a consumer panel evaluated samples of whole and cut lettuce leaves packaged in passive modified atmosphere. In order to determine failure criteria to estimate sensory shelf lives, sensory attribute intensities corresponding to 25% consumers’ rejection to purchase percentage were calculated using logistic regressions. Failure criteria values were lower for cut lettuce than for whole leaves for all the evaluated attributes, suggesting that consumers reacted differently towards whole and cut lettuce leaves, being stricter towards cut lettuce than towards whole lettuce leaves. These results indicate that sensory limits depended on the product considered and therefore a unique criterion should not be used to estimate the shelf life of both cut lettuce and whole lettuce leaves. Twenty-five percent of the consumers would refuse to purchase cut lettuce if the intensity of the evaluated defects was over 10% of the measuring scale, whereas scores of 25% of the scale were needed to achieve a 25% of consumer rejection in the case of whole leaves. These failure criteria were stricter than those traditionally used for sensory shelf life estimation of minimally processed lettuce, which might assure the products’ quality at the end of its shelf life. Results of the present study showed the importance of performing consumer studies in order to establish proper criteria to estimate the shelf life of fresh vegetables.

CURRENT‐STATUS SURVIVAL ANALYSIS METHODOLOGY APPLIED TO ESTIMATING SENSORY SHELF LIFE OF READY‐TO‐EAT LETTUCE (LACTUCA SATIVA)

ABSTRACT The objective of the present work was to develop a method for predicting sensory shelf life for situations in which each consumer evaluates only one sample corresponding to one storage time. This type of data is known as current‐status data in survival analysis statistics. The methodology was applied to estimate the sensory shelf life of ready‐to‐eat lettuce (Lactuca sativa var. capitata cv.“Alpha”). For each of six storage times, 50–52 consumers answered yes or no to whether they would normally consume the presented sample. The results were satisfactory, showing that the methodology can be applied when necessary. The Weibull model was found adequate to model the data. Estimated shelf lives ± 95% confidence intervals were 11.3 ± 1.2 days and 15.5 ± 0.9 days for a 25% and a 50% consumer rejection probability, respectively.PRACTICAL APPLICATIONSWhen considering shelf‐life evaluations by consumers, the first idea is to have each consumer evaluate six or seven samples with different storage times in a single session. To do this, a reverse storage design is necessary, and in the case of a product such as lettuce, it would lead to different batches being confused with storage times. The methodology proposed in this article avoids this problem by having each consumer evaluate a single sample. Another issue with consumers tasting several samples in a single session is how representative this situation is of real consumption. The present methodology allows for a consumer to take home, e.g., a bottle of beer with an established storage time, and later collecting the information as to whether they found the beer acceptable or not. This is a situation much closer to real consumption.

CONSUMER PERCEPTION OF SANDINESS IN DULCE DE LECHE

ABSTRACT Sandiness, one of the most common defects of dulce de leche, is caused by lactose crystallization. In order to study consumer reaction to the presence of different levels of this defect, survival analysis statistics was applied to the consumer acceptance/rejection data of the samples. Limits for this defect were estimated by working with 10% and 25% consumer rejection probabilities. The consumers were also asked to score the sample sandiness according to their perception, using a 9‐point scale. Cluster analysis and correspondence analysis performed showed the heterogeneity of the consumer responses toward sandiness in dulce de leche. Significant correlations were established between consumer sandiness and the number of crystals and sandiness as measured by a panel of trained assessors, the latter being the best indicator of sandiness as perceived by the consumers. It could be established that the consumers' and assessors' sandiness perception is clearly influenced by the presence of agglomerates, their size distribution and number. PRACTICAL APPLICATIONSSandiness is an important defect for a segment of consumers who rejected samples with high levels of sandiness, suggesting the importance of avoiding the occurrence of this defect. Survival analysis methodology was used to estimate the maximum level of sandiness in dulce de leche before consumers reject it. As sandiness is a sensory defect that often limits the shelf life of dulce de leche, the calculated sensory limits could be used in future studies to estimate the sensory shelf life of dulce de leche.

Syndrome de keratitis-ichthyosis-deafness (KID)

A major challenge for the development of a ready-to-drink probiotic green tea beverage (RTD-PGT) is the undesired fermentation of the product by the probiotics and loss of polyphenolic compounds during shelf-life. Thus, the aim of this work was to evaluate the stability, cell survival and sensorial acceptability of a RTD-PGT formulated with Lactobacillus rhamnosus GG microencapsulated by spray drying in a matrix of whey protein isolate and modified huauzontle's starch, after refrigerated storage. Microcapsules contained 9.02 ± 0.3 log CFU/g, and for them to be incorporated to a RTD-PGT, ascorbic acid needed to be supplemented to prevent cellular loss. After 5 weeks of storage at 4 °C, the RTD-PGT showed a decrease of merely 0.44 log CFU/mL displaying final cell counts higher than the recommended 7 log CFU/mL, and no evidence of fermentation. Furthermore, 38.52 ± 0.72% of green tea polyphenols formed an insoluble complex most likely with at least one component of the microcapsules. No significant changes on the concentration of polyphenolic compounds or their antioxidant capacity were detected, and a minor change in color was quantified. The sensory shelf-life of the RTD-PGT was of at least 23 days at a 50% of consumer's rejection. In conclusion, a multipurpose encapsulation system was developed, generating a stable RTD-PGT.

Sensory shelf life estimation of minimally processed lettuce considering two stages of consumers’ decision-making process

The aim of the present work was to study the influence of context, particularly the stage of the decision-making process (purchase vs consumption stage), on sensory shelf life of minimally processed lettuce. Leaves of butterhead lettuce were placed in common polypropylene bags and stored at 5, 10 and 15 °C. Periodically, a panel of six assessors evaluated the appearance of the samples, and a panel of 40 consumers evaluated their appearance and answered “yes” or “no” to the questions: “Imagine you are in a supermarket, you want to buy a minimally processed lettuce, and you find a package of lettuce with leaves like this, would you normally buy it?” and “Imagine you have this leaf of lettuce stored in your refrigerator, would you normally consume it?”. Survival analysis was used to calculate the shelf lives of minimally processed lettuce, considering both decision-making stages. Shelf lives estimated considering rejection to purchase were significantly lower than those estimated considering rejection to consume. Therefore, in order to be conservative and assure the products’ quality, shelf life should be estimated considering consumers’ rejection to purchase instead of rejection to consume, as traditionally has been done. On the other hand, results from logistic regressions of consumers’ rejection percentage as a function of the evaluated appearance attributes suggested that consumers considered them differently while deciding whether to purchase or to consume minimally processed lettuce.

CONSUMER ACCEPTABILITY AND SHELF LIFE OF “FLOR DE INVIERNO” PEARS (Pyrus communis L.) UNDER DIFFERENT STORAGE CONDITIONS

ABSTRACT Two groups of “Flor de Invierno” pears (Pyrus communis L.), one recently harvested and another stored in a refrigerated controlled atmosphere for 7 months, were studied after storage at 20C in a normal atmosphere. Survival analysis was used to estimate sensory shelf life, which was 29 and 15 days for a 50% rejection probability, or 13 and 7 days for a 25% rejection probability for recently harvested and stored pears, respectively. A consumer panel evaluated the overall acceptability of the pears on a 9‐point hedonic scale. Recently harvested pears obtained higher acceptability scores throughout the 20C storage time. Instrumental firmness measurements were performed with a texture analyzer through a compression test. The results obtained showed that prolonged storage in a controlled atmosphere causes changes in the fruit that lead to lower firmness, lower acceptance scores and, consequently, a shorter sensory shelf life.PRACTICAL APPLICATIONSThe use of survival analysis to study the shelf life of foods is quite a novel technique in which the key concept is to focus the shelf life estimation on consumer rejection. In this study, survival analysis was applied to pears, but can be applied to other fruits or foods. This approach is useful to know the adequate storage time of food without detrimental sensory quality changes that would conduct to the consumer rejection. Normally, loss in sensory quality appears before microbiological spoilage in many food, so this methodology could be used to predict sensory shelf life.

Textural and colour changes during storage and sensory shelf life of muffins containing resistant starch

The effect on baked muffins of progressively replacing wheat flour with resistant starch (RS) (26/0, 21/5, 16/10, 11/15 and 6/20) was studied. In this study, texture profile analysis (TPA) and the elastic recovery test were used to evaluate the effects of RS on the textural properties of fresh and stored muffins (from 0 to 16 days). Textural parameter values decreased with the increase of RS; springiness and cohesiveness reflected better than the textural differences for fresh muffins. Changes in the textural parameter values with storage time were smaller at higher RS levels. Survival analysis methodology was used to estimate the changes in muffin shelf life. Shelf life time of control muffin is higher than 20% RS muffin for 25% consumer rejection but this behaviour is the opposite for 50% consumer rejection.

Internal atmosphere, quality attributes and sensory evaluation of MAP packaged fresh‐cut Conference pears

SummaryConference pear cubes processed at partially ripe maturity could preserve an acceptable sensory quality during 3‐week storage. A processing treatment consisting of a dip in 10 g L−1 ascorbic acid and 5 g L−1 calcium chloride and a packaging atmosphere of 2.5 kPa O2 + 7% CO2 preserved the overall sensory shelf life without significant changes in relation to untreated freshly prepared samples. However, high CO2 conditions were responsible for a rapid degradation of the product during the following days. Under 0 kPa O2 atmosphere, the product underwent a progressive but slight loss of flavour; but colour and firmness variations were not detected through sensory tests.

Microbiological quality of maatjes herring stored in air and under modified atmosphere at 4 and 10 °C

Microbiological and sensory changes of maatjes herring stored in air (experiment I) and under modified atmosphere (MAP) (experiments II and III) were evaluated during storage at 4 and 10 °C. Microbial (total and psychrotrophic viable bacteria, lactic acid bacteria and Enterobacteriaceae) counts and chemical analyses (chloride content, fat content, dry matter, ash and pH) were performed. A Quality Index Method (QIM) scheme developed for maatjes herring was used for sensory evaluation. The main reasons for sensory rejections at both storage temperatures were a strong rancid taste for herring stored in air (Experiment I) and a sour, bitter, rotten taste and an aftertaste like old flower water for MAP herring (Experiments II and III). A soft texture of freshly produced samples (Experiment II) was noticed. The sensory shelf-life of maatjes herring stored in air (Experiment I) was three days at both 4 and 10 °C. The MAP herring in Experiments II and III had a shelf-life of 5 and 6 days, respectively, at both storage temperatures. Rancidity due to oxidation of fat was the main spoilage indicator for air-stored maatjes herring. Autolytic enzymes may affect textural deterioration. The characteristic off-odour and off-taste in the MAP herring (Experiments II and III) were may well be attributable to microbial metabolism. On the day of sensory rejection, total viable counts for herring in all three experiments (Experiments I–III) stored at 4 °C did not reach 10 6 cfu/g, which is considered the limit of acceptability for maatjes herring given by the Dutch fishery authorities. It appears that total viable counts have minor significance in the sensory assessment of maatjes herring.

Lipid changes and sensory quality of whole- and gutted rainbow trout during storage in ice

.Background. The aquaculture rainbow trout may be a valuable source of long chain n-3 polyunsaturated fatty acid (LC n-3 PUFA). In the retail these fish are mainly present as a whole or gutted. The present study was aimed at comparing changes occurring in lipids of whole and gutted rainbow trout stored in ice. Materials and Methods. The analysis were performed after 0, 3, 7, and 14 days of storage in ice at 2°C and the following assays were carried out: proximate composition; lipid composition high pressure liquid chromatography (HPLC); fatty acid composition gas chromatography /mass spectrometry (GC/MS) by direct tissue saponification; contents of lipids extracted, using the Bligh-Dyer technique; UV-VIS, IR, and fluorescence lipid spectra; peroxide value (PV); anisidine value (AsV); and acid value (AC). Results. Gutting prior to storage made it possible to extend the sensory shelf-life by about 2–3 days and affected the quantitative fatty acid composition and oxidation level during storage in ice. The rainbow trout lipids are resistant to oxidation; oxidation product decomposition rather than lipid oxidation proceeds during storage, the decomposition being more intensive in whole than in gutted fish. It is only when the fish lose their eating quality (2 weeks) that a small increase in the level of oxidation occurs, accompanied by an about 15% loss of n-3 PUFA and a 20% loss of DHA, but only in the whole fish. Conclusion. Gutting rainbow trout prior to storage in ice is appropriate by the extending the shelf-life by about 2–3 days and keeping stable amount of n-3 PUFA during 2 weeks of storage.

Sensory shelf life of shiitake mushrooms stored under passive modified atmosphere

The aim of the present work was to evaluate the influence of passive modified atmosphere packaging on the sensory characteristics and shelf life of shiitake mushrooms ( Lentinula edodes). Mushrooms were packaged under atmospheric air in bags of three different films: low density polyethylene (PE), polypropylene (PP) and a polypropylene macroperforated film. Bags were stored at 5 °C for 16 days. Mushroom respiration rate, package atmosphere composition and mushroom weight loss were determined. Sensory characteristics of mushrooms were determined by descriptive analysis, and a consumer study was performed during storage. Descriptive analysis showed that mushrooms stored under modified atmosphere had a higher deterioration rate than those stored in PP macroperforated films. Mushrooms stored under atmospheric air during the entire storage time showed a lower rejection rate and a longer shelf life than those stored in passive modified atmosphere. These results suggest that high CO 2 concentrations (higher than 9%) accelerated mushroom deterioration, indicating that shiitake mushrooms are more sensitive than other mushroom species.

Storage characteristics and relationships between microbial growth parameters and shelf life of MAP sliced onions

Microbial proliferation and sensory quality aspects of sliced onions were tested at different temperatures (−2, 4 and 10 °C) and atmospheric conditions (with or without 40% CO 2 + 59% N 2 + 1% O 2). The relationships among microorganism growth parameters (the initial cell number ( N 0), the maximum cell number ( N max), the maximum specific growth rate ( μ max) and lag-phase ( λ)) and the microbial or sensory shelf life were determined. The microorganism growth parameters were obtained by fitting the modified Gompertz equation to the microbial counts. The results showed that color intensity (yellowness), sensory scores and microbial counts increased, and firmness decreased during storage. The total plate counts (TPC) provided the best indication of the spoilage organism growth capacity under tested temperatures and atmospheric conditions. The microbial shelf lives of the tested onions in 40% CO 2 + 59% N 2 + 1% O 2, or at −2, 4 and 10 °C, were 12.5, 9.5, 7, 12, 9 and 6 days, respectively, and their sensory shelf lives were 12, 8, 5, 10.5, 7 and 5 days, respectively. The lag time ( λ) of the TPC, coliforms, pseudomonads and yeasts correlated well with the microbial and sensory shelf life results. The correlations between microbial and sensory shelf life, and the μ max of TPC, lactic acid bacteria (LAB) and coliforms were between (−0.61 and −0.85). The initial microbial counts ( N 0) of the five microorganisms showed a slight correlation, and the maximum microbial counts ( N max) of this group showed no obvious correlation with onion shelf life, apart from the LAB and yeasts.

Evaluation of Shelf Life of Superchilled Cod (Gadus morhua) Fillets and the Influence of Temperature Fluctuations During Storage on Microbial and Chemical Quality Indicators

ABSTRACTQuality changes of aerobically packed cod fillets stored under superchilling and abusive temperature conditions were characterized by the growth of specific spoilage organisms (SSO) and the production of microbial metabolites measured by an electronic nose along with traditional sensory and chemical analysis (total volatile basic nitrogen [TVB‐N], pH). A new process based on quick contact freezing and cold air blasting was used to achieve superchilling of fillets before chilled (0.5 °C) or superchilled (‐1.5 °C) storage. Photobacterium phosphoreum dominated under temperature abusive conditions coinciding with high levels of TVB‐N and increased electronic nose responses indicating increased levels of alcohols and aldehydes at sensory rejection. Dominating growth of Pseudomonas spp. in 1 batch was associated with the origin, the catching method, and the cooling conditions during processing. The superchilling process followed by superchilled storage (‐1.5 °C) extended the sensory shelf life of the fillets for at least 3 d compared with traditional process, resulting in a total shelf life of 15 d. High content of TVB‐N was observed in superchilled fillets at sensory rejection. P. phosphoreum counts were lower under superchilling conditions (6.0 to 6.8 log colony‐forming units [CFU]/g), compared with the traditionally processed chilled fillets (7.2 log CFU/g). However, H2S‐producing bacteria appeared to grow steadily under superchilling conditions reaching counts as high as 7.6 log CFU/g at sensory rejection.