| dc.contributor.author |
Boziaris, IS |
en |
| dc.contributor.author |
Stamatiou, AP |
en |
| dc.contributor.author |
Nychas, G-JE |
en |
| dc.date.accessioned |
2014-06-06T06:52:41Z |
|
| dc.date.available |
2014-06-06T06:52:41Z |
|
| dc.date.issued |
2013 |
en |
| dc.identifier.issn |
00225142 |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1002/jsfa.5873 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/6125 |
|
| dc.subject |
Micro-organisms |
en |
| dc.subject |
Processed seafoods |
en |
| dc.subject |
Shelf life |
en |
| dc.subject |
Spoilage |
en |
| dc.subject.other |
animal |
en |
| dc.subject.other |
article |
en |
| dc.subject.other |
color |
en |
| dc.subject.other |
comparative study |
en |
| dc.subject.other |
diet |
en |
| dc.subject.other |
ethnology |
en |
| dc.subject.other |
fish |
en |
| dc.subject.other |
food preservation |
en |
| dc.subject.other |
food quality |
en |
| dc.subject.other |
food storage |
en |
| dc.subject.other |
Greece |
en |
| dc.subject.other |
growth, development and aging |
en |
| dc.subject.other |
human |
en |
| dc.subject.other |
isolation and purification |
en |
| dc.subject.other |
Lactobacillales |
en |
| dc.subject.other |
microbial viability |
en |
| dc.subject.other |
microbiology |
en |
| dc.subject.other |
octopus |
en |
| dc.subject.other |
odor |
en |
| dc.subject.other |
pH |
en |
| dc.subject.other |
salt intake |
en |
| dc.subject.other |
sea food |
en |
| dc.subject.other |
sensation |
en |
| dc.subject.other |
shellfish |
en |
| dc.subject.other |
yeast |
en |
| dc.subject.other |
Animals |
en |
| dc.subject.other |
Color |
en |
| dc.subject.other |
Diet |
en |
| dc.subject.other |
Fish Products |
en |
| dc.subject.other |
Fishes |
en |
| dc.subject.other |
Food Quality |
en |
| dc.subject.other |
Food Storage |
en |
| dc.subject.other |
Food, Preserved |
en |
| dc.subject.other |
Greece |
en |
| dc.subject.other |
Humans |
en |
| dc.subject.other |
Hydrogen-Ion Concentration |
en |
| dc.subject.other |
Lactobacillales |
en |
| dc.subject.other |
Microbial Viability |
en |
| dc.subject.other |
Octopodiformes |
en |
| dc.subject.other |
Odors |
en |
| dc.subject.other |
Seafood |
en |
| dc.subject.other |
Sensation |
en |
| dc.subject.other |
Shellfish |
en |
| dc.subject.other |
Sodium Chloride, Dietary |
en |
| dc.subject.other |
Yeasts |
en |
| dc.subject.other |
Bacteria (microorganisms) |
en |
| dc.subject.other |
Brochothrix thermosphacta |
en |
| dc.subject.other |
Enterobacteriaceae |
en |
| dc.subject.other |
Staphylococcus |
en |
| dc.title |
Microbiological aspects and shelf life of processed seafood products |
en |
| heal.type |
journalArticle |
en |
| heal.identifier.primary |
10.1002/jsfa.5873 |
en |
| heal.publicationDate |
2013 |
en |
| heal.abstract |
BACKGROUND: Fresh fish and seafoods are very perishable products mainly owing to microbial activity of specific spoilage micro-organisms. Application of hurdle technology leads to a variety of processed products with extended shelf life. In this study, sensory evaluation and microbiological analysis were carried out on 17 processed seafood products stored at 4 °C to determine their shelf life and the predominant spoilage micro-organisms. RESULTS: Shelf life determined by sensory analysis varied from 66 to 180 days depending on the product. The cause of spoilage for most of the products was the development of off-flavours/off-odours, while two products were rejected owing to oil discolouration. Pseudomonads were in most cases below detection limit. H2S-producing bacteria, Brochothrix thermosphacta and Enterobacteriaceae were below detection limit throughout the experiment. The predominant spoilage micro-organisms were lactic acid bacteria and yeasts. Hygiene indicators such as Staphylococcus spp. and total coliforms were also below detection limit in all samples. CONCLUSION: Primarily the initial pH and secondarily the NaCl content determined shelf life duration. Under the applied conditions, lactic acid bacteria and yeasts predominated. The contribution of chemical oxidation and/or autolysis to spoilage and shelf life might be important for most of the products. © 2012 Society of Chemical Industry. |
en |
| heal.journalName |
Journal of the Science of Food and Agriculture |
en |
| dc.identifier.issue |
5 |
en |
| dc.identifier.volume |
93 |
en |
| dc.identifier.doi |
10.1002/jsfa.5873 |
en |
| dc.identifier.spage |
1184 |
en |
| dc.identifier.epage |
1190 |
en |