Metabolomics and bacterial diversity of packaged yellowfin tuna (Thunnus albacares) and salmon (Salmo salar) show fish species-specific spoilage development during chilled storage

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dc.contributor.author Jääskeläinen, Elina
dc.contributor.author Jakobsen, Louise M.A.
dc.contributor.author Hultman, Jenni
dc.contributor.author Eggers, Nina
dc.contributor.author Bertram, Hanne C.
dc.contributor.author Björkroth, Johanna
dc.date.accessioned 2019-12-22T22:54:48Z
dc.date.available 2021-02-19T03:45:33Z
dc.date.issued 2019-03
dc.identifier.citation Jääskeläinen , E , Jakobsen , L M A , Hultman , J , Eggers , N , Bertram , H C & Björkroth , J 2019 , ' Metabolomics and bacterial diversity of packaged yellowfin tuna (Thunnus albacares) and salmon (Salmo salar) show fish species-specific spoilage development during chilled storage ' , International Journal of Food Microbiology , vol. 293 , pp. 44-52 . https://doi.org/10.1016/j.ijfoodmicro.2018.12.021
dc.identifier.other PURE: 120724703
dc.identifier.other PURE UUID: 38e31e4f-1ae1-4b68-8a7a-3fd43fb2115b
dc.identifier.other RIS: urn:1AB0D4B595D1644F2C6FD02FBEF649FB
dc.identifier.other ORCID: /0000-0002-7172-9945/work/52864497
dc.identifier.other WOS: 000459364400006
dc.identifier.other Scopus: 85059767366
dc.identifier.uri http://hdl.handle.net/10138/308725
dc.description.abstract Microbial (colony counts, 16S rRNA gene amplification), chemical (pH, 1H NMR spectroscopy) and sensory changes in raw Atlantic Salmon (Salmo salar) and tuna (Thunnus albacares) fillets stored under vacuum at 3 °C were evaluated over a period of 12 days. Both species of fish are globally important and among the ten most consumed fishes in the world. Although the sensory analyses showed a decrease in the quality of both fish species, only the salmon fillets were considered spoiled at the end of the storage period. In salmon, trimethylamine was the main spoilage product and bacterial colony counts reached an average of 7.3 log10 cfu/g. The concentration of glucose decreased and the concentration of organic acids increased during storage revealing glucose fermentation. Photobacterium was the dominating genus in the salmon studied. In the tuna studied, the bacterial colony counts reached only an average of 4.6 log10 cfu/g. The dominating bacteria in tuna were Pseudomonas spp. Glucose levels did not decrease, suggesting that amino acids and lactate most likely acted as carbon sources for bacteria in tuna. In conclusion, the study revealed that salmon was clearly a more perishable fish than tuna. en
dc.format.extent 9
dc.language.iso eng
dc.relation.ispartof International Journal of Food Microbiology
dc.rights cc_by_nc_nd
dc.rights.uri info:eu-repo/semantics/openAccess
dc.subject Fish quality
dc.subject Photobacterium
dc.subject Pseudomonas
dc.subject BIOGENIC-AMINE S
dc.subject SHELF-LIFE
dc.subject QUALITY
dc.subject VACUUM
dc.subject SEQUENCES
dc.subject PURE
dc.subject SPP.
dc.subject PORK
dc.subject 416 Food Science
dc.subject 11832 Microbiology and virology
dc.title Metabolomics and bacterial diversity of packaged yellowfin tuna (Thunnus albacares) and salmon (Salmo salar) show fish species-specific spoilage development during chilled storage en
dc.type Article
dc.contributor.organization Food Hygiene and Environmental Health
dc.contributor.organization Helsinki Institute of Sustainability Science (HELSUS)
dc.contributor.organization Arctic Microbial Ecology
dc.contributor.organization Department of Microbiology
dc.contributor.organization Johanna Björkroth / Principal Investigator
dc.contributor.organization Microbial ecology of food spoilage
dc.description.reviewstatus Peer reviewed
dc.relation.doi https://doi.org/10.1016/j.ijfoodmicro.2018.12.021
dc.relation.issn 0168-1605
dc.rights.accesslevel openAccess
dc.type.version acceptedVersion

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