Paw Dalgaard

Spoilage and shelf-life of cod fillets packed in vacuum or modified atmospheres

Microbial growth, sensory and chemical changes and composition of gas atmosphere were studied in vacuum packed (VP) and modified atmosphere packed (MAP) cod fillets stored at 0 degree C. Contrary to previous studies, coccobacilli and pleomorphic Gram-negative microorganisms (2-4 by 2-5 microns) and not Shewanella putrefaciens were found most likely to be the main spoilage organisms. These microorganisms, which may be Photobacterium phosphoreum, can explain the short shelf-life extension of VP and MAP fish products compared to meat products. It is suggested that they may inhibit the typical H2S-producing fish spoilage bacteria, S. putrefaciens, as the maximum concentration of H2S-producing bacteria found in MAP fish products is very low. Compared to VP, a shelf-life extension of 6-7 days was obtained with 48% CO2 in MAP. However, with pure CO2 the shelf life was only extended by 2-3 days. Poor texture and high drip loss indicated that the shelf life of these fillets was limited by chemical reactions and not only by microbial activity.

Qualitative and quantitative characterization of spoilage bacteria from packed fish

The large cells recently suggested to be responsible for spoilage of packed cod, have been identified as Photobacterium phosphoreum. The spoilage activity of these cells, of Shewanella putrefaciens and of other microorganisms isolated form spoiled packed cod has been studied. Both qualitative and quantitative tests were used for characterization of the microbial spoilage activity. The importance of the different groups of microorganisms was evaluated by comparison of microbial spoilage activity determined in model substrates and in product experiments. The yield factor for production of trimethylamine (YTMA/CFU) and the cell concentration determined at the time of off-odour detection were used as quantitative measurements of microbial spoilage activity. On average cells of P. phosphoreum produced 30 times more TMA than cells of S. putrefaciens, YTMA/CFU of the two organisms were 10(-8.0) mg-N TMA/cfu and 10(-9.5) mg-N TMA/cfu, respectively. With these yield factors the level of TMA found in spoiled packed cod (30 mg-N TMA/100g) corresponds to about 10(7) cfu/g of P. phosphoreum and to 10(8)-10(9) cfu/g of S. putrefaciens. 10(7) cfu/g of P. phosphoreum were actually found in spoiled packed cod suggesting this organism could be responsible for spoilage. High cell concentrations of more than 10(8) cfu/g of S. putrefaciens were required for production of detectable off-odours and is was concluded that this organism is without importance for spoilage of packed cod.

Estimation of bacterial growth rates from turbidimetric and viable count data

The relationship between maximum specific growth rates (mu max) determined from viable counts and turbidimetric measurements for a range of bacterial species is examined in order to assess the potential of turbidimetric methods in predictive microbiology. Two methods for the estimation of mu max from turbidimetric data are presented. One is based on absorbance and the other on transmittance measurements. Both are compared to estimates obtained by viable count methods. Calibration factors, a function to correct the non-linearity of absorbance measurements, and variance stabilising transformations for corrected absorbance measurements and for viable count data, are determined. It is concluded that turbidimetric measurements may be used reliably for estimation of mu max.

Modelling of microbial activity and prediction of shelf life for packed fresh fish

Prediction of shelf life based on growth of specific spoilage organisms (SSO) in model substrates was studied. The effect of CO2 on the growth kinetics for Photobacterium phosphoreum and Shewanella putrefaciens was quantified and modelled. Results showed that microbial spoilage of packed cod stored with various concentrations of CO2 was accurately predicted from the effect of CO2 on P. phosphoreum grown in model substrates. The short shelf life extensions previously reported for packed cod therefore can be explained by the high CO2 resistance of this Gram negative organism. S. putrefaciens was very sensitive to CO2 and growth rates could not be related to the shelf life of packed cod. Growth curves without lag phases were found for all concentrations of CO2 and for both the microorganisms studied. For the fitting of these growth curves the log-transformed Logistic models were selected after comparison with the modified Gompertz models and with the model of Baranyi et al. (1993). The effect of CO2 on mu max was well described by a 2 parameter square root model. Validation of kinetic models by comparison of shelf life predictions with shelf life determined by sensory evaluations in product experiments was preferred for comparison of microbial growth rates determined in product and model system experiments. Kinetic modelling was found to be valuable for both evaluation and prediction of microbial fish spoilage and an iterative approach for development of kinetic shelf life models was suggested.