Coating effects of tea polyphenol and rosemary extract combined with chitosan on the storage quality of large yellow croaker (Pseudosciaena crocea)

The freshness quality of fish plays an important role in human health and the acceptance of consumers as well as in international fishery trade. Recently, with food safety becoming a critical issue of great concern in the world, determination and evaluation of fish freshness is much more significant in research and development. This review renovates and concentrates recent advances of evaluating methods for fish freshness as affected by preharvest and postharvest factors and highlights the determination methods for fish freshness including sensory evaluation, microbial inspection, chemical measurements of moisture content, volatile compounds, protein changes, lipid oxidation, and adenosine triphosphate (ATP) decomposition (K value), physical measurements, and foreign material contamination detection. Moreover, the advantages and disadvantages of these methods and techniques are compared and discussed and some viewpoints about the current work and future trends are also presented.

Recent advances in methods and techniques for freshness quality determination and evaluation of fish and fish fillets: a review.

Vacuum impregnation of fish gelatin combined with grape seed extract inhibits protein oxidation and degradation of chilled tilapia fillets.

Biogenic amine and quality changes in lightly salt- and sugar-salted black carp (Mylopharyngodon piceus) fillets stored at 4°C.

The effect of essential oils on microbial composition and quality of grass carp (Ctenopharyngodon idellus) fillets during chilled storage

The quality deterioration of tray-packed tilapia (genetically improved farmed tilapia strain of Oreochromis niloticus) fillets stored at 0°C were studied by integrated evaluations of sensory, microbiological, biochemical and physical analysis, in order to expound the mechanism of fish spoilage and develop the most reliable indicators for quality assessment. The results showed that four quality index asPseudomonas counts, total volatile basic nitrogen (TVBN), cadaverine (CAD) and K value were highly correlated (r > 0.90) with storage time and sensory acceptability. Protein degradation was visible on SDS-PAGE when microbiological load exceeded 6 log cfu/g. Thiobarbituric acid reactive substances (TBARS) value remained at a very low level throughout the storage, suggesting low lipid oxidation in muscle. Hardness decrease tested by texture machine was consistent with texture softening of fillets in the sensory evaluation. Considering fish freshness and microbiological safety, the shelf life of tilapia fillets stored at 0°C was approximately 10 - 12 days.

	 

	Key words: Tilapia fillet, chilled storage, quality, spoilage, shelf life.

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Quality evaluation of tray-packed tilapia fillets stored at 0°C based on sensory, microbiological, biochemical and physical attributes

Aims To evaluate and model the growth of Streptococcus iniae affect by temperatures (10-45 degrees C), water activity (A(w); 0.995-0.957), and pH (5-8). Methods and results Temperatures, A(w), and pH were adjusted. The behaviour of S. iniae was studied and modelled. Growth curves were fitted by using logistic, Gompertz, and Baranyi models. The maximum growth rates obtained from the primary model were then modelled as a function of temperature, A(w), and pH using the Belehradek-type models for secondary model. The optimum values for growth were found to be in the range of 35-40 degrees C, A(w) 0.995-1, and pH 6-7. The statistical characteristics of the models were validated by r(2), mean square error, bias, and accuracy factors. The results of validation indicated that Baranyi model performed the best. Conclusions The effect of temperature, A(w)/NaCl, pH control of S. iniae in tilapia could be satisfactorily predicted under current experimental conditions, and the proposed models could serve as a tool for this purpose. Significance and impact of the study The suggested predictive model can be used for risk assessment concerning S. iniae in tilapia.

https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1365-2672.2008.03969.x

Modelling and predicting the effect of temperature, water activity and pH on growth of Streptococcus iniae in Tilapia

Paraplantaricin L-ZB1 was produced by Lactobacillus paraplantarum L-ZB1, which was isolated from the traditional China fermented sausage. In this work, paraplantaricin L-ZB1 was used to maintain quality of rainbow trout fillets at 4 °C. Rainbow trout fillets were left untreated (CK) or treated with 200 activity units (AU)/ml paraplantaricin L-ZB1 (P1), 400 AU/ml paraplantaricin L-ZB1 (P2) or 200 AU/ml Nisin (N). The treated samples were stored at 4 °C for up to 10 days, and the quality changes were determined by microbiological (total viable count [TVC], Enterobacteriaceae, Pseudomonas, spore-forming bacteria), sensory, chemical (pH, total volatile basic nitrogen [TVB-N]) and biochemical (biogenic amines, K value) methods. Results show that paraplantaricin L-ZB1 could inhibit the growth of microflora, especially Enterobacteriaceae, Pseudomonas and spore-forming bacteria during sample storage. Meanwhile, the increases of pH, TVB-N, K value and biogenic amine levels were significantly delayed in paraplantaricin L-ZB1-treated samples compared to the control group. Paraplantaricin L-ZB1 of 400 AU/ml extended the rainbow trout fillets’ shelf life to 4–6 days, and the sample showed good sensory characteristics. Therefore, paraplantaricin L-ZB1 could be used as a suitable biological preservative for chilled rainbow trout fillets.

Paraplantaricin L-ZB1, a Novel Bacteriocin and Its Application as a Biopreservative Agent on Quality and Shelf Life of Rainbow Trout Fillets Stored at 4 °C

Zhaohui Peng

Papers

Quality evaluation of tray-packed tilapia fillets stored at 0°C based on sensory, microbiological, biochemical and physical attributes

Modelling and predicting the effect of temperature, water activity and pH on growth of Streptococcus iniae in Tilapia

Paraplantaricin L-ZB1, a Novel Bacteriocin and Its Application as a Biopreservative Agent on Quality and Shelf Life of Rainbow Trout Fillets Stored at 4 °C

Effect of combined function of temperature and water activity on the growth of Vibrio harveyi.