Skip to main content
SpringerLink
Log in

Microbiological and shelf life characteristics of eviscerated and vacuum packed freshwater catfish (Ompok pabda) during chill storage

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

The effect of vacuum packaging technique on the shelflife of eviscerated pabda catfish (Ompok pabda) during chill storage at 4 ± 2 °C was studied. The shelflife of pabda fish was predicted based on the cumulative observations of biochemical, microbiological and sensory parameters. There was no significant difference in the lipid quality parameters studied between the samples during the chill storage period, whereas, vacuum packaging significantly improved the sensory and microbiological quality. Based on microbiological parameters such as Total Viable Count, Enterobacteriaceae, Escherichia coli, Salmonella Spp, total Vibrios, Listeria monocytogenes, Staphylococcus aureus, faecal Streptococcus and anaerobic sulphite reducers, the shelflife of chilled gutted pabda catfish was estimated to be 14–16 and 18–20 days for air packed and vacuum packed samples, respectively. The sensory parameters showed extended shelflife by four more days for both the samples.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5

Similar content being viewed by others

References

  • Amegovu AK, Sserunjogi ML, Ogwok P, Makokha V (2012) Nucleotide degradation products, total volatile basic nitrogen, sensory and microbiological quality of nile perch (Lates niloticus) fillets under chill storage. J Microbiol Biotechnol Food Sci 2:653–666

    CAS  Google Scholar 

  • Amerine MA, Pongborn RH, Roescler EB (1965) Principles of sensory evaluation of food. Academic, New York, p 602

    Google Scholar 

  • AOAC (2002) Official methods of analysis. Association of Official Analytical Chemists International, Ch. 17, Vol. 1., p. 4–5, 52., Gaithersburg

  • APHA (1976) In: Speck ML (ed) Compendium of methods for the microbiological examination of foods. American Public Health Association, New York

    Google Scholar 

  • Arashisar S, Hisar O, Kaya M, Yanik T (2004) Effects of modified atmosphere and vacuum packaging on microbiological and chemical properties of rainbow trout (Oncorynchus mykiss) fillets. Int J Food Microbiol 97:209–214

    Article  CAS  Google Scholar 

  • Aubourg S, Alvarez V, Pena J (2010) Lipid hydrolysis and oxidation in farmed gilthead seabream (Sparus aurata) slaughtered and chilled under different icing condition. Grasas Y Aceites 61:183–190

    Article  CAS  Google Scholar 

  • Brockerhoff H, Jensen RG (1974) Lipolytic enzymes. Academic, New York

    Google Scholar 

  • Clancy GS, Bearnes DA, Higgs DA, Dosanjh BS (1995) Effect of methodology on the determination of total volatile nitrogen and trimethylamine levels in previously frozen Pacific herring (Clupea harengus pallasi) stored at 2–5°C for up to 15 days. Can Tech Rep Fish Aquat Sci 2047:10

    Google Scholar 

  • Cobb BF, Vanderzant C (1975) Development of a chemical test for shrimp quality. J Food Sci 40:121

    Article  CAS  Google Scholar 

  • Connel JJ (1995) Control of fish quality, fishing new books. Blackwell Science Ltd., Cambridge, London, p 241

    Google Scholar 

  • Conway EJ (1950) Micro-diffusion analysis and volumetric error. Crosby Lockwood and Son Ltd, London

    Google Scholar 

  • Dijk R, Grootenhuis A (2003) Microbiologie van voedingsmiddelen; methoden, principes en criteria. Keesing Noordervliet BV, Houten, pp 433–561

    Google Scholar 

  • EEC (1991) Laying down the health conditions for the production and the placing on the market of fishery products. Council Directive (EEC) 91/493/EEC

  • Eklund MW (1982) Effect of CO2-modified atmospheres and vacuum packaging on Clostridium botulinum and spoilage organisms of fishery products. In Proceedings of the First National Conference on Seafood Packaging and Shipping, Washington, DC. pp. 298–33

  • Eustace IJ (1981) Some factors affecting oxygen transmission rates of plastic films for vacuum packaging of meat. J Food Technol 16:73–80

    Article  CAS  Google Scholar 

  • Food and Drug Administration (FDA) (2011) Fishand fishery products hazards and controls guidance, 4th edn. Department of Health and Human Services, Food and Drug Administration, Center for Food Safety and Applied Nutrition, Washington, DC

    Google Scholar 

  • Gimenez B, Roncales P, Beltran JA (2002) Modified atmosphere packaging of filleted rainbow trout. J Sci Food Agric 82:1154–1159

    Article  CAS  Google Scholar 

  • Hansan AA, Morkore T, Rudi K, Rodbotten M, Bjerke F, Eie T ( 2009) Quality changes of prerigor filleted Atlantic salmon (Salmo salar L.) packaged in modified atmosphere using CO2 emitter, traditional MAP and vacuum. J Food Sci 74:242–249.

    Google Scholar 

  • Hardy R, Smith JGM (1976) The storage of mackerel (Scomber scombrus). Development of histamine and rancidity. J Sci Food Agric 27:595–599

    Article  CAS  Google Scholar 

  • Hill RT, Knight IT, Anikis MS, Colwell RR (1993) Benthic distribution of Sewage Sludge indicated by Clostridium perfringens at a deep-ocean dump site. Appl Environ Microbiol 59:47–51

    CAS  Google Scholar 

  • Horan NJ (2003) Fecal indicator organisms. In: Mara D, JHoran N (eds) The handbook of water and wastewater microbiology. Academic, London, pp 105–112

    Chapter  Google Scholar 

  • Hras AR, Hadolin M, Knez Z, Bauman D (2000) Comparison of antioxidative and synergistic effects of rosemary extract with α -tocopherol, ascorbyl palmitate and citric acid in sunflower oil. Food Chem 71:229–233

    Article  CAS  Google Scholar 

  • ICMSF (1986) International Commission on Microbiological Specification for Foods: Microorganisms in foods. Sampling for microbiological analysis: principles and specific applications, 2nd Ed. International Commission on Microbiological Specifications for Foods

  • International Commission on Microbiological Specifications for Foods (ICMSF) (1998) Microorganisms in foods, vol 6, Microbial ecology of food commodities. Blackie Academic & Professional, New York, 615 p

    Google Scholar 

  • Ismail YK, Eduardo E, Jaime A, Abdullah D (2013) Effect of chill storage on quality of vacuum packed mearge fillets. J Food Eng 115:486–496

    Article  Google Scholar 

  • Jezek F, Buchtova H (2007) Physical and chemical changes in fresh chilled muscle tissue of common carp (Cyprinus carpio L.) packed in a modified atmosphere. Acta Vet Brn 76:S83–S100

    Article  CAS  Google Scholar 

  • Kordiovská P, Vorlová L, Borkovcová I, Karpíšková R, Buchtová H, Svobodová Z, Křížek M, Vácha F (2006) The dynamics of biogenic amine formation in muscle tissue of carp (Cyprinus carpio). Czech J Anim Sci 51(6):262–270

    Google Scholar 

  • Koutsoumanis K, Nychas GJE (1999) Chemical and sensory changes associated with microbial flora of Mediterranean boque (Boops boops) stored aerobically at 0, 3, 7 and 10°C. Appl Environ Microbiol 65:698–706

    CAS  Google Scholar 

  • Krizek M, Vacha F, Varlova L, Lukasova J, Cupakova S (2004) Biogenic amines in vacuum-packed flesh of carp (Cyprinus carpio) stored at different temperatures. Food Chem 88:185–191

    Article  CAS  Google Scholar 

  • Lakshmanan PT (2000) Fish spoilage and quality assessment. In: Iyer TSG, Kandoran MK, Thomas M, Mathew PT (eds) Quality assurance in seafood processing. Society of Fisheries Technologists (India), Cochin, pp 26–40

    Google Scholar 

  • Leitão MF d F (1977) Microbiologia do pescado e controle sanitário no processamento. Bol Inst Tecnol Aliment 14:1–35

    Google Scholar 

  • Mazorra-Manzano MA, Pacheco-Aguilar R, Díaz-Rojas EI, Lugo-Sánchez ME (2000) Postmortem changes in black skipjack muscle during storage in Ice. J Food Sci 65(5):774–779

    Article  CAS  Google Scholar 

  • Mietz JL, Karmas E (1978) Polyamine and histamine content of rockfish, salmon, lobster and shrimp as an indicator of decomposition. J AOAC Int 61:139–145

    CAS  Google Scholar 

  • Natarajan MV, Sreenivasan A (1961) Proximate and mineral composition of freshwater fishes. Ind J Fish 8:422–429

    CAS  Google Scholar 

  • Ozogul F, Polat A, Ozogul Y (2004) The effect of modified atmosphere packaging and vacuum packaging on chemical, sensory and microbiological change of sardines (Sardina pilchardus). Food Chem 85:49–57

    Article  CAS  Google Scholar 

  • Puchala R, Białowąs H, Pilarczyk M (2005) Influence of cold and frozen storage on carp (cyprinus carpio) flesh quality. Pol J Food Nutr Sci 1:103–106

    Google Scholar 

  • Scherer R, Augusti PR, Bochi VC, Steffens C, Fries LLM, Daniel AP, Kubota EH, Neto JR, Emanuelli T (2006) Chemical and microbiological quality of grass carp (Ctenopharyngodon idella) slaughtered by different methods. Food Chem 99:136–142

    Article  CAS  Google Scholar 

  • Sikorski ZE, Ruiter A (1994) Changes in proteins and nonprotein nitrogen compounds in cured, fermented, and dried seafoods. In: Sikorski ZE, Pan BS, Shahidi F (eds) Seafood proteins. Chapman and Hall, New York, pp 113–126

    Chapter  Google Scholar 

  • Stansby ME (1963) Industrial fishery technology. R.E. Krieger Publishing Co., Huntington

    Google Scholar 

  • Tarladgis BG, Watts BM, Younthan MT (1960) A distillation method for the quantitative determination of malonaldehyde in rancid foods. J Am Oil Chem Soc 37:44

    Article  CAS  Google Scholar 

  • Tejada M, Huidobro A (2002) Quality of farmed gilthead seabream (Sparus aurata) during ice storage related to the slaughter method and gutting. Eur Food Res Technol 215:1–7

    Article  CAS  Google Scholar 

  • Tsiligianni M, Papavergou E, Soultos N, Magra T, Savvaidis IN (2012) Effect of chitosan treatments on quality parameters of fresh refrigerated swordfish (Xiphias gladius) steaks stored in air and under vacuum conditions. Int J Food Microbiol 159:101–106

    Article  CAS  Google Scholar 

  • Visciano P, Schirone M, Tofalo R, Suzzi G (2012) Biogenic amines in raw and processed seafood. Front Microbiol 3:1–10

    Article  Google Scholar 

  • Yeh CS, Ranzell Nickelson II, Finne G (1978) Ammonia producing enzymes in white shrimp tails. J Food Sci 43(5):1400–1404

    Article  CAS  Google Scholar 

  • Yildiz G, Wehling RL, Cuppett SL (2003) Comparison of four analytical methods for the determination of peroxide value in oxidized soybean oils. J Am Oil Chem Soc 80:103–107

    Article  CAS  Google Scholar 

Download references

Acknowledgments

The authors would like to thank Director, CIFT, Cochin for providing the facilities to undertake this work. The support offered by Mr. Joshy C.G, Scientist, CIFT, Cochin for statistical analysis of the data is highly acknowledged.

Author information

Authors and Affiliations

  1. Mumbai Research Centre of Central Institute of Fisheries Technology, Vashi, Navi Mumbai, India, 400 703

    P. K. Binsi, P. Viji, S. Visnuvinayagam, G. Sangeeta & A. Triveni

  2. Central Institute of Fisheries Technology, Matsyapuri, Willington Island, Cochin, India, 682 029

    George Ninan & C. N. Ravishankar

Authors
  1. P. K. Binsi
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. P. Viji
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. S. Visnuvinayagam
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. George Ninan
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. G. Sangeeta
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. A. Triveni
    View author publications

    You can also search for this author in PubMed Google Scholar

  7. C. N. Ravishankar
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to P. K. Binsi.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Binsi, P.K., Viji, P., Visnuvinayagam, S. et al. Microbiological and shelf life characteristics of eviscerated and vacuum packed freshwater catfish (Ompok pabda) during chill storage. J Food Sci Technol 52, 1424–1433 (2015). https://doi.org/10.1007/s13197-013-1165-x

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-013-1165-x

Keywords

Search

Navigation