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Gravad-type rainbow trout, packed in vacuum and modified atmosphere: microbiological, biochemical and sensory aspects.

Author(s) : PAARUP T., RUIZ CAPILLAS C., MORALES J., LOPEZ E., MORAL A.

Summary

Gravad-type rainbow trout was processed by adding salt, sugar and spices to farmed trout. After initial storage at 2 deg C for 2 days, one lot was vacuum-packed and another one packed in a gas mixture containing CO2, O2 and N2 in the proportion 60/15/25. Storage was at 2 deg C. The lots were monitored weekly for microbiological counts, including traditional spoilage microorganisms, and for the parameters pH, nitrogen in total volatile bases(TVBN) and thiobarbituric acid (TBA). Sensory analysis was carried out as well. Shelf-life exceeded one month for both lots, and differences between packaging in vacuum and modified atmosphere were minimal, with the exception of higher levels of TBA in the latter lot. Differences in salt concentration, varying from 4.5-5.8% in water phase, influenced microbiological growth. In some cases, in both lots, high levels of hydrogen sulfide-producing bacteria were reached. Numbers of Brochotrix thermosphacta increased, being predominant by the end in both lots. Lactic acid bacteria never seemed to play an important role, and psychrotrophic, luminous bacteria were not detected. A monthly analysis for Listeria monocytogenes was negative. Possible reasons for the limited effect of CO2, compared to vacuum, in the particular product are discussed as well as the microbiological ecology.

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Details

  • Original title: Gravad-type rainbow trout, packed in vacuum and modified atmosphere: microbiological, biochemical and sensory aspects.
  • Record ID : 1997-1649
  • Languages: English
  • Source: Refrigeration and Aquaculture.
  • Publication date: 1996/03/20
  • Document available for consultation in the library of the IIR headquarters only.

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