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Open AccessArticle

The Effect of Organic Acid, Trisodium Phosphate and Essential Oil Component Immersion Treatments on the Microbiology of Cod (Gadus morhua) during Chilled Storage

1
Teagasc Food Research Centre, Ashtown, 15 Dublin, Ireland
2
School of Agriculture and Food Science, University College Dublin, Belfield, 4 Dublin, Ireland
3
School of Veterinary Medicine, University College Dublin, Belfield, 4 Dublin, Ireland
*
Author to whom correspondence should be addressed.
Foods 2018, 7(12), 200; https://doi.org/10.3390/foods7120200
Received: 31 October 2018 / Revised: 30 November 2018 / Accepted: 3 December 2018 / Published: 8 December 2018
(This article belongs to the Section Food Microbiology)
Spoilage is a major issue for the seafood sector with the sale and exportation of fish limited by their short shelf-life. The immediate and storage effects of immersion (30 s at 20 °C) with 5% (w/v) citric acid (CA), 5% (v/v) lactic acid (LA), 5% (w/v) capric acid (CP) and 12% trisodium phosphate (TSP) (experiment 1) and essential oil components (EOC) (1% (v/v) citral (CIT), 1% (v/v) carvacrol (CAR), 1% (w/v) thymol (THY) and 1% (v/v) eugenol (EUG)) (experiment 2) on the concentrations of indicator (total viable counts (TVC) (mesophilic and psychrophilic) and total Enterobacteriaceae counts (TEC)), and spoilage organisms (Pseudomonas spp., lactic acid bacteria (LAB), Brochothrix thermosphacta, Photobacterium spp. and hydrogen sulphide producing bacteria (HSPB)) on cod (Gadus morhua) (stored aerobically at 2 °C) was investigated. There was no significant reduction for most treatment-bacteria combinations, with the following exceptions; TSP and TVCm (time t = 6), TSP and TVCp (t = 6), CP and LAB (t = 6, 8 and 10), CP and Br. thermosphacta (t = 4, 6, 8, 10, 14 and 16), TSP and Photobacterium spp. (t = 4), CAR and Br. thermosphacta (t = 6) and CAR and HSPB (t = 3, 6, 9, 12, 15 and 18). Although the majority of treatments did not significantly (P > 0.05) reduce bacterial counts, the limited success with CP and CAR warrants further investigation. View Full-Text
Keywords: cod (Gadus morhua); microbiology; shelf-life; organic acids; essential oil components cod (Gadus morhua); microbiology; shelf-life; organic acids; essential oil components
MDPI and ACS Style

Smyth, C.; Brunton, N.P.; Fogarty, C.; Bolton, D.J. The Effect of Organic Acid, Trisodium Phosphate and Essential Oil Component Immersion Treatments on the Microbiology of Cod (Gadus morhua) during Chilled Storage. Foods 2018, 7, 200.

AMA Style

Smyth C, Brunton NP, Fogarty C, Bolton DJ. The Effect of Organic Acid, Trisodium Phosphate and Essential Oil Component Immersion Treatments on the Microbiology of Cod (Gadus morhua) during Chilled Storage. Foods. 2018; 7(12):200.

Chicago/Turabian Style

Smyth, Conor; Brunton, Nigel P.; Fogarty, Colin; Bolton, Declan J. 2018. "The Effect of Organic Acid, Trisodium Phosphate and Essential Oil Component Immersion Treatments on the Microbiology of Cod (Gadus morhua) during Chilled Storage" Foods 7, no. 12: 200.

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