Improved quality control and prolonged shelf life are important actions in preventing food waste. To get an overview of the bacterial diversity of fillets from live stored mature Atlantic cod, bacterial isolates were identified before and after storage (air and vacuum) and freezing/thawing. Based on the load of dominating bacteria, the effect of different packaging methods and a short freezing/thawing process on prolonged shelf-life was evaluated (total viable counts, bacteriota, sensory attributes, and volatile components). Hand filleted (strict hygiene) cod fillets had a low initial bacterial load dominated by the spoilage organism Photobacterium, whereas industrially produced fillets had higher bacterial loads and diversity (Pseudomonas, Arthrobacter, Psychrobacter, Shewanella). The identified bacteria after storage in vacuum or air were similar to the initially identified bacteria. Bacteriota analysis showed that a short time freezing/thawing process reduced Photobacterium while modified atmosphere packaging (MAP; 60% CO2/40% O...
High oxygen packaging of atlantic cod fillets inhibits known spoilage organisms, but sensory quality is not improved due to the growth of Carnobacterium/Carnobacteriaceae.
Nofima-Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 210, N-1431 As, Norway. E-mail firstname.lastname@example.org
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Hansen, A. A., Langud, S., Berget, I., Gaarder, M. O., Moen, B.; High oxygen packaging of atlantic cod fillets inhibits known spoilage organisms, but sensory quality is not improved due to the growth of Carnobacterium/Carnobacteriaceae.. IFIS Food and Health Sciences Database 2022; doi:
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