Bacteriological and biochemical assessment of marinating cephalopods, crustaceans and gastropoda during 24 weeks of storage

ÖZOĞUL Y., ÖZOĞUL F., Olgunoglu I. A., Kuley E.

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, cilt.59, sa.6, ss.465-476, 2008 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 59 Sayı: 6
  • Basım Tarihi: 2008
  • Doi Numarası: 10.1080/09637480701425650
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.465-476
  • Anahtar Kelimeler: marinating, cephalopods, microbiology, crustaceans, total volatile basic nitrogen, biogenic amines, SARDINES SARDINA-PILCHARDUS, MACKEREL SCOMBER-SCOMBRUS, HERRING CLUPEA-HARENGUS, EEL ANGUILLA-ANGUILLA, FATTY-ACIDS, SHELF-LIFE, MODIFIED ATMOSPHERE, SENSORY PROPERTIES, CHILLED STORAGE, BIOGENIC-AMINES
  • Çukurova Üniversitesi Adresli: Evet

Özet

The quality and safety parameters of mixed marinated seafood salad containing common octopus (Octopus vulgaris), shrimp (Parapenaeus longirostris), European squid (Loligo vulgaris), sea snail (Rapana thomasiana) and common cuttlefish (Sepia officinalis) at 4 degrees C during storage of 24 weeks were investigated. In addition, the nutritional value in terms of proximate and fatty acid composition of seafood salad was also determined. Sensory scores of seafood salad in terms of appearance, odour, flavour and texture slightly decreased throughout the storage period. However, at the end of the storage period (5 months), the marinated seafood salad was still acceptable by the panellist. At the beginning of storage the total volatile basic nitrogen (TVB-N) value was 6.05 mg/100 g flesh, and the TVB-N values rose to 11.19 mg TVB-N/ flesh by the end of the storage period. The pH value of the marinated seafood salad showed fluctuations, ranging from 3.57 to 3.65, and did not change significantly during the storage period. The concentrations of the biogenic amines in both the muscle of all species and in the solution of salad were also investigated. Among the biogenic amines, histamine was not detected in all samples throughout the storage period. The putrescine and cadaverine levels increased throughout the storage period, with a lower increase in the solution of seafood salad. Salmonella, coliform, Escherichia coli and Staphylococcus aureus were not detected while the total viable count remained low (3 log CFU/g) after 3 months of storage.