Effect of marinating process on the microbiological quality of Pacific saury (Cololabis saira) during vacuum-packaged storage at 4 °C

• Published in: International journal of food science & technology Vol. 43; no. 2; pp. 220 - 228
• Main Author: Sallam, Khalid I
• Format: Journal Article
• Language: English
• Published: Oxford, UK Oxford, UK : Blackwell Publishing Ltd 01.02.2008; Blackwell Publishing Ltd; Blackwell Science
• Subjects: Biological and medical sciences; Food industries; Fundamental and applied biological sciences. Psychology; General aspects; Handling, storage, packaging, transport; Marination; Pacific saury; pathogenic bacteria; shelf life; specific spoilage bacteria; Microbiological testing; Marination; Shelf life; Vacuum packaging; Pacific saury; pathogenic bacteria; Warehousing; specific spoilage bacteria; Pathogenic; Marinating; Food preservation; Bacteria; Conditioning
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/j.1365-2621.2006.01421.x

This study was carried out to evaluate the microbiological quality of Pacific saury (Cololabis saira) treated with marinating solutions containing either 12% NaCl + 2% acetic acid or 12% NaCl + 3% acetic acid, followed by vacuum packaging and storage at 4 °C for 90 days. The fish-to-marinating-solution ratio was 1:1.5. The growth rate of aerobic, halophilic, lactic acid bacteria and Pseudomonas spp. were significantly (P < 0.05) reduced in marinated vs. brined (12% NaCl + 0% acetic acid) fillets. Complete inhibition in the growth of both Enterobacteriaceae and Staphylococcus aureus was detected in fillets marinated in 3% and 2% acetic acid by the days 30 and 50 of storage, respectively. Both marinating conditions resulted in shelf life extension of the product to more than 90 vs. 60 days only for the brined fillets. Listeria monocytogenes, Vibrio parahaemolyticus and Salmonella spp. could not be detected in any of the analysed raw or treated samples.