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

Ulrike Lyhs, Janne Lahtinen, Rian Schelvis-Smit

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Abstract

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 degrees 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 degrees 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 degrees 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. (C) 2006 Elsevier Ltd. All rights reserved.
Original languageEnglish
JournalFood Microbiology
Volume24
Issue number5
Pages (from-to)508-516
ISSN0740-0020
DOIs
Publication statusPublished - 2007
Externally publishedYes

Keywords

  • Food Science
  • Microbiology
  • Maatjes herring
  • Microbiological quality
  • Modified-atmosphere-packaging
  • Storage
  • nitrogen
  • oxygen
  • air
  • animal
  • article
  • bacterial count
  • bacterium
  • food contamination
  • food control
  • food handling
  • food packaging
  • food preservation
  • growth, development and aging
  • human
  • lipid metabolism
  • metabolism
  • methodology
  • microbiology
  • oxidation reduction reaction
  • safety
  • sea food
  • standard
  • taste
  • temperature
  • time
  • vacuum
  • Air
  • Animals
  • Bacteria
  • Colony Count, Microbial
  • Consumer Product Safety
  • Food Contamination
  • Food Handling
  • Food Microbiology
  • Food Packaging
  • Food Preservation
  • Humans
  • Lipid Metabolism
  • Nitrogen
  • Oxidation-Reduction
  • Oxygen
  • Seafood
  • Taste
  • Temperature
  • Time Factors
  • Vacuum
  • Bacteria (microorganisms)
  • Clupeidae
  • Enterobacteriaceae
  • PROKARYOTES
  • N762921K75 Nitrogen
  • S88TT14065 Oxygen
  • BIOTECHNOLOGY
  • FOOD
  • MICROBIOLOGY
  • COLD-SMOKED SALMON
  • LACTIC-ACID BACTERIA
  • 2 DEGREES-C
  • MICROBIAL-FLORA
  • SHELF-LIFE
  • CARBON-DIOXIDE
  • STORAGE-TEMPERATURE
  • BIOGENIC-AMINES
  • SENSORY CHANGES
  • RAINBOW-TROUT
  • microbiological quality
  • maatjes herring
  • modified-atmosphere-packaging
  • storage
  • dry matter
  • maatjes herring seafood
  • modified atmosphere
  • pH
  • sensory shelf-life
  • Facultatively Anaerobic Gram-Negative Rods Eubacteria Bacteria Microorganisms (Bacteria, Eubacteria, Microorganisms) - Enterobacteriaceae [06702] Enterobacteriaceae family
  • ash
  • chloride 16887-00-6
  • fat
  • lactic acid 50-21-5
  • 10060, Biochemistry studies - General
  • 10066, Biochemistry studies - Lipids
  • 13502, Food technology - General and methods
  • 13522, Food technology - Fish and other marine and freshwater products
  • 31000, Physiology and biochemistry of bacteria
  • quality index method mathematical and computer techniques
  • sensory evaluation laboratory techniques
  • Foods
  • Methods and Techniques
  • AIR
  • HERRING
  • MATJES
  • MICROBIOLOGICAL QUALITY
  • MODIFIED ATMOSPHERE PACKAGING
  • PACKAGING
  • SENSORY PROPERTIES
  • SPOILAGE
  • STORAGE
  • Fish and fish products
  • Fish and marine products

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