Abstract
This study analyses the microbiological changes with traditional methods for total mesophilic aerobic, psychrotrophic, Aeromonas sp., Pseudomonas sp., Shewanella putrefaciens, Enterobacteriaceae, sulfide-reducing Clostridium and Photobacterium phosphoreum in muscle, skin and gills of whole ungutted gilthead sea bream (Sparus aurata) stored in ice during 18 days. The muscle tissue showed the minor grade of contamination, followed by the skin and the gills, with statistic significance (p < 0.001). The most prominent microorganisms in the different tissues and at the end of the storage were Pseudomonas sp. (7.76, 10.11 and 10.40 log CFU/g), Aeromonas sp. (7.49, 8.24 and 9.02 log CFU/g) and S. putrefaciens (8.05, 7.49 and 8.05 log CFU/g) in sea bream harvested in the temperate water of the Canary Islands. The results obtained from this study can contribute to the improvement of microbiological knowledge of gilthead sea bream (Sparus aurata) by determining the evolution of microorganisms responsible for spoilage and their counts in different tissues such as muscle, skin, and gills during iced storage.
Similar content being viewed by others
References
Álvarez A, García B, Garrido MD, Hernández MD (2008) The influence of starvation time prior to slaughter on the quality of commercial-sized gilthead sea bream (Sparus aurata) during ice storage. Aquaculture 284:106–114
APHA (1992) Standard methods for examination of water and wastewater, 18th edn. American Public Health Association, Washington
APROMAR (2012) La Acuicultura Marina de Peces en España. APROMAR. http://www.apromar.es/Informes/informe%202012/Informe-APROMAR-2012.pdf
Bahmani ZA, Rezai M, Hosseini SV, Regenstein JM, Böhme K, Alishahi A, Yadollahi F (2011) Chilled storage of golden gray mullet (Liza aurata). LWT Food Sci Technol 4:1894–1900
Baixas-Nogueras S, Bover-Cid S, Veciana-Nogué MT, Vidal-Carou MC (2009) Effect of gutting on microbial loads, sensory properties, and volatile and biogenic amine contents of European Hake (Merluccius merluccius var. mediterraneus) stored in ice. J Food Prot 72:1671–1676
Barrow GI, Feltham RK (1993) Cowan and Steel’s manual for the identification of medical bacteria. Cambridge University, Cambridge
Broekaert K, Heyndrickx M, Herman L, Devlieghere L, Vlaemynck G (2011) Seafood quality analysis: molecular identification of dominant microbiota after ice storage on several general growth media. Food Microbiol 28:1162–1169
Cakli S, Kilinc B, Cadun A, Dincer T, Tolasa S (2007) Quality differences of whole ungutted sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) while stored in ice. Food Control 18:391–397
Chouliara I, Sawaidis LN, Riganakos K, Kontaminas MG (2004) Preservation of salted, vacuum-packaged, refrigerated sea bream (Sparus aurata) fillets by irradiation: microbiological, chemical and sensory attributes. Food Microbiol 21:351–359
Dalgaard P (1995) Qualitative and quantitative characterisation of spoilage bacteria from packed fish. Int J Food Microbiol 26:319–334
De Koning AJ (2004) Rates of cholesterol ester formation during storage of Anchovy (Engraulis capensis) at various temperatures. Int J Food Prop 7:321–327
Drosinos EH, Nychas GJE (1996) Brochothrix thermosphacta, a dominant microorganism in Mediterranean fresh fish (Sparus aurata) stored under modified atmosphere. Ital J Food Sci 8:323–329
Erkan N (2007) Sensory, chemical, and microbiological attributes of sea bream (Sparus aurata): effect of washing and ice storage. Int J Food Prop 10:421–434
Erkan N, Özden O (2008) Quality assessment of whole and gutted sardines (Sardina pilchardus) stored in ice. Int J Food Sci Technol 43:1549–1559
Erkan N, Uretener G (2010) The effect of high hydrostatic pressure on the microbiological, chemical and sensory quality of fresh gilthead sea bream (Sparus aurata). Eur Food Res Technol 230:533–542
Gennari M, Tomaselli S (1988) Changes in aerobic microflora of skin and gills of Mediterranean sardines (Sardina Pilchardus) during storage in ice. Int J Food Microbiol 6:341–347
Gennari M, Tomasselli S, Cotrona V (1999) The microflora of fresh and spoiled sardines (Sardina pilchardus) caught in Adriatic (Mediterranean) sea and stored in ice. Food Microbiol 16:15–28
Gillespie NC (1981) A numerical taxonomic study of pseudomonas-like bacteria isolated from fish in Southeastern Queensland and their association with spoilage. J Appl Microbiol 29–44
Gram L, Dalgaard P (2002) Fish spoilage bacteria–problems and solutions. Curr Opin Biotechnol 13:262–266
Gram L, Huss H (1996) Microbiological spoilage of fish and fish products. Int J Food Microbiol 33:589–595
Grigorakis K, Taylor KDA, Alexis MN (2003) Seasonal pattern of spoilage of ice stored cultured gilthead sea bream (Sparus aurata). Food Chem 81:263–268
Guillén-Velasco S, Ponce-Alquicira E, Saraiva AF, Guerrero-Legarreta I (2004) Histamine production by two enterobacteriaceae strains isolated from tuna (Thunnus thynnus) and Jack Mackerel (Trachurus murphyii). Int J Food Prop 7:91–103
Hugh R, Leifson E (1953) The taxonomic significance of fermentative versus oxidative Gram-negative bacteria. J Bacteriol 66:24–26
ICMSF (International Commission on Microbiological Specifications for Foods) (1986) Sampling plans for fish and shellfish in microorganisms in foods. Sampling for microbiological analysis: principles and scientific applications, vol 2, 2nd edn. University of Toronto Press, Toronto, pp 181–196
Kilinc B, Cakli S, Cadun A, Dincer T, Tolasa S (2007) Comparison of effects of slurry ice and flake ice pretreatments on the quality of aquacultured sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) stored at 4 °C. Food Chem 104:1611–1617
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
Koutsoumanis K, Nychas GJ (2000) Application of a systematic procedure to develop a microbial model for rapid fish shelf life predictions. Int J Food Microbiol 60:171–184
Lima Dos Santos C, James D, Teutscher F (1981) Guidelines for chilled fish storage experiments. FAO Fish Tech Pap 210 p
López-Caballero MA, Huidobro A, Pastor A, Tejada M (2002) Microflora of gilthead sea bream (Sparus aurata) stored in ice. Effect of washing. Eur Food Res Technol 215:396–400
Lougovois VP, Kyranas ER, Kyrana VR (2003) Comparison of selected methods of assessing freshness quality and remaining storage life of iced gilthead sea bream (Sparus aurata). Food Res Int 36:551–560
Moini S, Tahergorabi R, Hosseini SV, Rabbani M, Tahergorabi Z, Feàs X, Aflaki F (2009) Effect of gamma radiation on the quality and shelf life of refrigerated rainbow trout (Oncorhynchus mykiss) fillets. J Food Prot 72:1419–1426
Mol S, Erkan N, Üçok D, Tosun ŞY (2007) Effect of psychrophilic bacteria to estimate fish quality. J Muscle Foods 18:120–128
Olafsdóttir G, Lauzon HL, Martinsdóttir E, Kristbergsson K (2006) Influence of storage temperature on microbial spoilage characteristics of haddock fillets (Melanogrammus aeglefinus) evaluated by multivariate quality prediction. Int J Food Microbiol 111:112–125
Özden O, Inugur M, Erkan N (2007) Preservation of iced refrigerated sea bream (Sparus aurata) by irradiation: microbiological, chemical and sensory attributes. Eur Food Res Technol 225:797–805
Paleologos EK, Savvaidis IN, Kontominas MG (2004) Biogenic amines formation and its relation to microbiological and sensory attributes in ice-stored whole, gutted and filleted Mediterranean sea bass (Dicentrarchus labrax). Food Microbiol 21:549–557
Papadopoulos V, Chouliara I, Badeka A, Savvaidis I, Kontominas M (2003) Effect of gutting on microbiological, chemical, and sensory properties of aquacultured sea bass (Dicentrarchus labrax) stored in ice. Food Microbiol 20:411–420
Pascual MR, Calderón V (2002) Microbiología alimentaria: metodología analítica para alimentos y bebidas. 2° Edición. Edt. Díaz de Santos. Madrid. Spain
Pérez-Sánchez JM, Moreno-Batet E (1991) In: Ediciones del Cabildo Insular de Gran Canaria (ed) Invertebrados marinos de Canarias. Las Palmas de Gran Canaria, Spain, p 335
Sant’Ana LS, Soares S, Vaz-Pires P (2011) Development of a quality index method (QIM) sensory scheme and study of shelf-life of ice-stored blackspot sea bream (Pagellus bogaraveo). LWT Food Sci Technol 44:2253–2259
Slattery SL (1988) Shelf-life of Spanish mackerel (Scomberomorus commerson) from northern Australian waters. J Aquat Food Prod Technol 7:63–79
Svanevik CS, Lunestad BT (2011) Characterisation of the microbiota of Atlantic mackerel (Scomber scombrus). Int J Food Microbiol 151:164–170
Tejada M, Huidobro A (2002) Quality of farmed gilthead sea bream (Sparus aurata) during ice storage related to the slaughter method and gutting. Eur Food Res Technol 215:1–7
Tzikas Z, Ambrosiadis I, Soultos N, Georgakis SP (2007) Quality assessment of Mediterranean horse mackerel (Trachurus mediterraneus) and blue jack mackerel (Trachurus picturatus) during storage in ice. Food Control 18:1172–1179
Ward DR, Baj NJ (1988) Factors affecting microbiological quality of seafood. Food Technol 42:85–89
Acknowledgments
We are indebted to our families for the support and their constructive comments.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Carrascosa, C., Millán, R., Saavedra, P. et al. Microbiological evolution of gilthead sea bream (Sparus aurata) in Canary Islands during ice storage. J Food Sci Technol 52, 1586–1593 (2015). https://doi.org/10.1007/s13197-013-1166-9
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-013-1166-9