Microbial ecology of different sardine parts stored at different temperatures and the development of prediction models
Küçük Resim Yok
Tarih
2020
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The microbial ecology of sardines stored at 4 and 10 degrees C was determined using the Application Programming Interface (API) test with a stated statistical accuracy (%) at the species level for lactic acid bacteria, Enterobacteriaceae and Staphylococcus species. The microbial ecology of the gill (a), skin (b), meat (c) and intestine (d) of sardines stored at 4 degrees C was as follows; (a) Leuconostoc mesenteroides spp. 99.9%, Candida ciferrii 99.9%, Serratia odorifera 97.9%; (b) Enterobacter cloacae 95.6%, Pantoea spp. 62.8%, Pseudomonas luteola 99.7%, Rahnella aquatilis 78.3%; (c) Acinetobacter baumannii/calcoaceticus 98.5%, Pantoea spp. 62.8%, L. mesenteroides spp. 99.9% and (d) L. mesenteroides spp. 99.9%, Aeromonas hydrophila 65.4%. The microbial ecology of gill (e), skin (f), meat (g) and intestine (h) of sardines stored at 10 degrees C was as follows: (e) Cryptococcus humicola 79.9%, Cryptococcus laurentii 99.4%, Candida guilliermondii 99.8%, Staphylococcus lentus 99.4%; (f) L. mesenteroides spp. 99.9%, Candida ciferri 53.8-87.9%; (g) Pantoea spp. 25.4-70.5%, Morganella morganii 96.6% and (h) C. ciferrii 53.8-87.9%, A. hydrophila/caviae 97.8%, Cronobacter spp. 96.5%. All bacteria counts were mainly observed in the order: intestine > gill > skin > meat, at both storage temperatures. Statistical prediction models were developed to estimate the quality and shelf-life of sardines during storage. The quality of sardines was measured using regression models. The Pearson correlation r between storage times for the quality and shelf-life of gill, meat and intestine was 0.86 for sardines stored at 4 degrees C (model 1), and was r = 1 for storage times for the quality of gill and meat at 4 and 10 degrees C (model 2).
Açıklama
Anahtar Kelimeler
Sardine pilchardus, Bacterial identification, Prediction models, Fish quality, Shelf-life
Kaynak
Food Bioscience
WoS Q Değeri
Q2
Scopus Q Değeri
Cilt
38
