SHELF –LIFE OF SEA BREAM (SPARUS AURATA) PACKAGED IN MODIFIED ATMOSPHERE: RELATIONSHIPs BETWEEN SENSORY AND MICROBIOLOGICAL PARAMETERS


https://doi.org/10.4081/ijfs.2009.1414
AIVI - March 2009 - Issue 3
Submitted: 21 February 2013
Accepted: 21 February 2013
Published: 21 March 2009
Sparus aurata, MAP, QIM, SSOs
Abstract Views: 727
PDF: 1063
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Authors

  • L. Pennisi
    lucia.zoppi@pagepress.org
    Dipartimento di Scienze degli Alimenti, Università degli Studi di Teramo, .
  • V. Olivieri Dipartimento di Produzioni Animali, Biotecnologie Veterinarie, Qualità e Sicurezza degli Alimenti, Università di Parma, .
  • A. Vergara Dipartimento di Scienze degli Alimenti, Università degli Studi di Teramo, .
  • A. Ianieri Dipartimento di Produzioni Animali, Biotecnologie Veterinarie, Qualità e Sicurezza degli Alimenti, Università di Parma, .
The research evaluates sensorial and microbiological parameters of gilthead sea bream (Sparus aurata) during storage in MAP. Fish samples, obtained from three off-shore breedings located in Messina, Pisa and Sassari, were analyzed after 1, 5, 8, 12, 15 and 19 days of storage. Sensory assessment was carried out using the Quality Index Method (QIM). Microbiological assays (CMT, CPT, H2S-producing bacteria) were performed on muscle pools. The results show that the shelf-life of gilthead sea bream packaged in MAP as determined by acceptability sensory scores, was lower than 12 days. A relationship between QIM and the microbiological parameter of H2S producing bacteria has been found, even if not it cannot be considered statistically significant according to statistical analysis.

1.
Pennisi L, Olivieri V, Vergara A, Ianieri A. SHELF –LIFE OF SEA BREAM (SPARUS AURATA) PACKAGED IN MODIFIED ATMOSPHERE: RELATIONSHIPs BETWEEN SENSORY AND MICROBIOLOGICAL PARAMETERS. Ital J Food Safety [Internet]. 2009 Mar. 21 [cited 2024 Apr. 19];1(3):19-22. Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2008.3.19

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