Elisa D’Aguì, Stella Lovisolo, Tiziana Civera, F. Panebianco
{"title":"添加抗坏血酸可提高冰藏大西洋鲭鱼片的微生物质量和货架寿命","authors":"Elisa D’Aguì, Stella Lovisolo, Tiziana Civera, F. Panebianco","doi":"10.4081/ijfs.2024.12296","DOIUrl":null,"url":null,"abstract":"Ascorbic acid is one of the most promising additives for improving fish shelf life, but studies on its antimicrobial activity during product storage are limited. In this experiment, we assessed the effect of ascorbic acid on the preservability of Atlantic mackerel (Scomber scombrus) fillets during storage in ice. Fillets were treated to reach an ascorbic acid concentration of 0.30 mg/g (T1) and 0.15 mg/g (T2). Samples were stored in ice at 0°C and analyzed at 0, 2, 7, 9, and 14 days for total viable count, specific spoilage organisms (SSOs), Pseudomonas spp., potentially histamine-producing bacteria (HPB), and Enterobacteriaceae. Growth curves were constructed using the DMfit tool of Combase, and the shelf life was estimated in relation to microbiological limits reported in the literature. Sensory evaluation was performed using a quality index method scheme. At 7 and 9 days of storage, treated samples exhibited bacterial counts from 0.5 to 1.7 Log CFU/g lower than controls, with a logarithmic reduction proportional to the additive concentration. The antimicrobial action appeared to diminish after 14 days. A consistent effect was observed for potentially HPB, with counts of 1.7 Log CFU/g lower in T1 samples compared to controls at 9 days. The moderate effect on SSOs limited the estimated shelf life, as the critical limit was reached after 7 days and 8.4 days (T1 and T2). Ascorbic acid positively impacted the microbiological characteristics of mackerel fillets. Further investigation into the decay dynamics of the additive in fish products during storage is advisable.","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":null,"pages":null},"PeriodicalIF":1.8000,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"The addition of ascorbic acid improves the microbiological quality and shelf life of Atlantic mackerel (Scomber scombrus) fillets stored in ice\",\"authors\":\"Elisa D’Aguì, Stella Lovisolo, Tiziana Civera, F. Panebianco\",\"doi\":\"10.4081/ijfs.2024.12296\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Ascorbic acid is one of the most promising additives for improving fish shelf life, but studies on its antimicrobial activity during product storage are limited. In this experiment, we assessed the effect of ascorbic acid on the preservability of Atlantic mackerel (Scomber scombrus) fillets during storage in ice. Fillets were treated to reach an ascorbic acid concentration of 0.30 mg/g (T1) and 0.15 mg/g (T2). Samples were stored in ice at 0°C and analyzed at 0, 2, 7, 9, and 14 days for total viable count, specific spoilage organisms (SSOs), Pseudomonas spp., potentially histamine-producing bacteria (HPB), and Enterobacteriaceae. Growth curves were constructed using the DMfit tool of Combase, and the shelf life was estimated in relation to microbiological limits reported in the literature. Sensory evaluation was performed using a quality index method scheme. At 7 and 9 days of storage, treated samples exhibited bacterial counts from 0.5 to 1.7 Log CFU/g lower than controls, with a logarithmic reduction proportional to the additive concentration. The antimicrobial action appeared to diminish after 14 days. A consistent effect was observed for potentially HPB, with counts of 1.7 Log CFU/g lower in T1 samples compared to controls at 9 days. The moderate effect on SSOs limited the estimated shelf life, as the critical limit was reached after 7 days and 8.4 days (T1 and T2). Ascorbic acid positively impacted the microbiological characteristics of mackerel fillets. Further investigation into the decay dynamics of the additive in fish products during storage is advisable.\",\"PeriodicalId\":14508,\"journal\":{\"name\":\"Italian Journal of Food Safety\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":1.8000,\"publicationDate\":\"2024-07-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Italian Journal of Food Safety\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.4081/ijfs.2024.12296\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Italian Journal of Food Safety","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.4081/ijfs.2024.12296","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
The addition of ascorbic acid improves the microbiological quality and shelf life of Atlantic mackerel (Scomber scombrus) fillets stored in ice
Ascorbic acid is one of the most promising additives for improving fish shelf life, but studies on its antimicrobial activity during product storage are limited. In this experiment, we assessed the effect of ascorbic acid on the preservability of Atlantic mackerel (Scomber scombrus) fillets during storage in ice. Fillets were treated to reach an ascorbic acid concentration of 0.30 mg/g (T1) and 0.15 mg/g (T2). Samples were stored in ice at 0°C and analyzed at 0, 2, 7, 9, and 14 days for total viable count, specific spoilage organisms (SSOs), Pseudomonas spp., potentially histamine-producing bacteria (HPB), and Enterobacteriaceae. Growth curves were constructed using the DMfit tool of Combase, and the shelf life was estimated in relation to microbiological limits reported in the literature. Sensory evaluation was performed using a quality index method scheme. At 7 and 9 days of storage, treated samples exhibited bacterial counts from 0.5 to 1.7 Log CFU/g lower than controls, with a logarithmic reduction proportional to the additive concentration. The antimicrobial action appeared to diminish after 14 days. A consistent effect was observed for potentially HPB, with counts of 1.7 Log CFU/g lower in T1 samples compared to controls at 9 days. The moderate effect on SSOs limited the estimated shelf life, as the critical limit was reached after 7 days and 8.4 days (T1 and T2). Ascorbic acid positively impacted the microbiological characteristics of mackerel fillets. Further investigation into the decay dynamics of the additive in fish products during storage is advisable.
期刊介绍:
The Journal of Food Safety (IJFS) is the official journal of the Italian Association of Veterinary Food Hygienists (AIVI). The Journal addresses veterinary food hygienists, specialists in the food industry and experts offering technical support and advice on food of animal origin. The Journal of Food Safety publishes original research papers concerning food safety and hygiene, animal health, zoonoses and food safety, food safety economics. Reviews, editorials, technical reports, brief notes, conference proceedings, letters to the Editor, book reviews are also welcome. Every article published in the Journal will be peer-reviewed by experts in the field and selected by members of the editorial board. The publication of manuscripts is subject to the approval of the Editor who has knowledge of the field discussed in the manuscript in accordance with the principles of Peer Review; referees will be selected from the Editorial Board or among qualified scientists of the international scientific community. Articles must be written in English and must adhere to the guidelines and details contained in the Instructions to Authors.