Sensory description of varieties of dried stockfish

Three different varieties of dried stockfish were analyzed: traditional, whole dry stockfish from Norway, rehydrated, vacuum packaged, newly thawed fillets of stockfish from Norway, and dry stockfish snacks, small pieces from Iceland. "Brainstorming" provides an overview of sensory words that are particularly important for describing a product or product group. Words that are most prominent in the word cloud are the words that are mentioned the most times by the assessors. The main odour sensory profile from dry stockfish is dominated of an odour from trimethylamine and some odour notes described as wetdogfur and ammonia. There were some minor differences depending on which dry stockfish variety that were evaluated. Traditional dry stockfish is described mainly with an odour of ammonia, trimethylamine, rubber, and, pungent. While rehydrated, vacuum packaged, thawed fillets of stockfish are described with trimethylamine and last dry stockfish snacks is described with trimethylamine, wetdogfur, sulphur, marine.publishedVersio

CO2 packaging increases shelf life through reduction of off-odor production by CO2 tolerant bacteria in addition to growth inhibition of the spoilage bacteriota

Optimized packaging conditions to improve the shelf life of chicken fillets is important to prevent food spoilage and food waste. Anaerobic packaging with CO2 or by vacuum packaging is commonly used to increase the shelf life of skinless chicken fillets, but the literature is inconsistent about the spoilage bacteriota. The aim of this work was to determine which bacterial genera that spoil raw chicken fillets packaged under two common packaging conditions and how the packaging gas itself affects the production of off odors for these genera. The spoilage potential of Pseudomonas, Carnobacterium, Hafnia, Serratia, Brochothrix and Shewanella isolated from spoiled chicken fillets was evaluated. Fresh chicken fillets were inoculated with mono- and multi genera strain cocktails (4 log CFU/cm2) and packaged with 100% N2 or 60% CO2/40% N2, stored at 4 °C, and bacterial numbers, bacteriota, gas in headspace and sensory profiles assessed. Additionally, the effect of CO2 on the production of off-odors from fillets inoculated with similar levels of Shewanella spp. or Brochothrix spp. was determined by both sensory profiling and measuring volatile organic components. All bacterial cocktails grew relatively well in chicken meat packed with 100% N2, while 60% CO2/40% N2 resulted in growth inhibition of all isolates compared to 100% N2. All genera except Serratia and Pseudomonas gave rise to off-odors after 11 days of storage in 100% N2. During storage in 60% CO2/40% N2, only fillets with Carnobacterium spp. and Brochothrix spp. showed significantly higher intensities of off-odors compared to the reference fillets. Shewanella spp. and Brochothrix spp. also exhibited significantly higher intensities of negative odor attributes during storage in 100% N2 compared to 60% CO2/40% N2, at a similar total bacterial count. Thus, CO2 improves shelf life not only by reduction of the growth of CO2 tolerant and sensitive bacteria, but also through inhibition of the production of off-odors.CO2 packaging increases shelf life through reduction of off-odor production by CO2 tolerant bacteria in addition to growth inhibition of the spoilage bacteriotapublishedVersio

Produksjonshygiene og holdbarhet av pre-rigor laksefilet (forprosjekt). Nivå av bakterier og kartlegging av bakterieflora/mikrobiota på pre-rigor produsert islagret laksefilet

Formålet med dette forprosjektet har vært å gi en oversikt over dagens status for prosess/hygieneforhold som kan ha betydning for kvalitet og holdbarhet til fersk, islagret pre-rigor filetert laks. Arbeidet er gjennomført i samarbeid med sju norske produsenter av pre-rigor laksefilet. Forprosjektet inkluderte 1) State-of-the-art litteraturrapport 2) Lagringsforsøk, prøvetaking og mikrobiologiske analyser av pre-rigor filetert laks fra syv produksjonsanlegg. Spørreskjema til produsenter for å kartlegge produksjonsforhold og rutiner 3) Formulere innhold i et evt videreført hovedprosjekt. Resultatene viste: - Lite dokumentasjon i litteraturen på sammenhengen mellom bakterienivå, -type og spisekvalitet av islagret laks - Industriell filetering av laks kan bidra med betydelig bakteriesmitte av bakterier man anser som problematiske (Pseudomonas, Shewanella) for holdbarhet til islagret laksefilet, men at det er forskjeller i smitte mellom anlegg - Bakteriesmitte til filet var ofte høyere ved produksjonsstart enn senere på dagen - Det var hovedsakelig små forskjeller i bakterieflora mellom anlegg - Bakterier som dominerte på prosessert laks fra anleggene tilhørte slekten Pseudomonas etterfulgt av Shewanella. Resultatene fra forprosjektet danner et godt utgangspunkt for videre studier knyttet til å fastsette mulig økt holdbarhetstid for islagret laks samt bestemme betydningen av spesifikke bakterier for kvalitet og holdbarhet til fersk, islagret laks

Report 14/2013, English Summary

-Formålet med dette forprosjektet har vært å gi en oversikt over dagens status for prosess/hygieneforhold som kan ha betydning for kvalitet og holdbarhet til fersk, islagret pre-rigor filetert laks. Arbeidet er gjennomført i samarbeid med sju norske produsenter av pre-rigor laksefilet. Forprosjektet inkluderte 1) State-of-the-art litteraturrapport 2) Lagringsforsøk, prøvetaking og mikrobiologiske analyser av pre-rigor filetert laks fra syv produksjonsanlegg. Spørreskjema til produsenter for å kartlegge produksjonsforhold og rutiner 3) Formulere innhold i et evt videreført hovedprosjekt. Resultatene viste: - Lite dokumentasjon i litteraturen på sammenhengen mellom bakterienivå, -type og spisekvalitet av islagret laks - Industriell filetering av laks kan bidra med betydelig bakteriesmitte av bakterier man anser som problematiske (Pseudomonas, Shewanella) for holdbarhet til islagret laksefilet, men at det er forskjeller i smitte mellom anlegg - Bakteriesmitte til filet var ofte høyere ved produksjonsstart enn senere på dagen - Det var hovedsakelig små forskjeller i bakterieflora mellom anlegg - Bakterier som dominerte på prosessert laks fra anleggene tilhørte slekten Pseudomonas etterfulgt av Shewanella. Resultatene fra forprosjektet danner et godt utgangspunkt for videre studier knyttet til å fastsette mulig økt holdbarhetstid for islagret laks samt bestemme betydningen av spesifikke bakterier for kvalitet og holdbarhet til fersk, islagret laks.The aim of this project was to provide an overview of the current status of the process / hygiene conditions that may affect the quality and shelf life of fresh, ice-stored pre-rigor filleted salmon. The work was conducted in collaboration with seven Norwegian pre-rigor salmon fillet processing plants. The project included 1) State-of-the-art literature report 2) Sampling and microbiological analysis of pre-rigor filleted salmon from seven processing plants for qualitative and quantitative analyses of the microflora of fresh ice-stored salmon filets. Questionnaire for processing plants to identify production routines and conditions 3) Formulate content in a possibly continuing master. The data from the project forms a good basis for further studies related to determine the potential of increased shelf life of ice-stored salmon and clarify the importance of specific bacteria for quality and durability of fresh ice-stored salmon

Effect of Different Packaging Methods on Quality and Shelf Life of Fresh Reindeer Meat

submittedVersio

Report 14/2013, English Summary

-Formålet med dette forprosjektet har vært å gi en oversikt over dagens status for prosess/hygieneforhold som kan ha betydning for kvalitet og holdbarhet til fersk, islagret pre-rigor filetert laks. Arbeidet er gjennomført i samarbeid med sju norske produsenter av pre-rigor laksefilet. Forprosjektet inkluderte 1) State-of-the-art litteraturrapport 2) Lagringsforsøk, prøvetaking og mikrobiologiske analyser av pre-rigor filetert laks fra syv produksjonsanlegg. Spørreskjema til produsenter for å kartlegge produksjonsforhold og rutiner 3) Formulere innhold i et evt videreført hovedprosjekt. Resultatene viste: - Lite dokumentasjon i litteraturen på sammenhengen mellom bakterienivå, -type og spisekvalitet av islagret laks - Industriell filetering av laks kan bidra med betydelig bakteriesmitte av bakterier man anser som problematiske (Pseudomonas, Shewanella) for holdbarhet til islagret laksefilet, men at det er forskjeller i smitte mellom anlegg - Bakteriesmitte til filet var ofte høyere ved produksjonsstart enn senere på dagen - Det var hovedsakelig små forskjeller i bakterieflora mellom anlegg - Bakterier som dominerte på prosessert laks fra anleggene tilhørte slekten Pseudomonas etterfulgt av Shewanella. Resultatene fra forprosjektet danner et godt utgangspunkt for videre studier knyttet til å fastsette mulig økt holdbarhetstid for islagret laks samt bestemme betydningen av spesifikke bakterier for kvalitet og holdbarhet til fersk, islagret laks.The aim of this project was to provide an overview of the current status of the process / hygiene conditions that may affect the quality and shelf life of fresh, ice-stored pre-rigor filleted salmon. The work was conducted in collaboration with seven Norwegian pre-rigor salmon fillet processing plants. The project included 1) State-of-the-art literature report 2) Sampling and microbiological analysis of pre-rigor filleted salmon from seven processing plants for qualitative and quantitative analyses of the microflora of fresh ice-stored salmon filets. Questionnaire for processing plants to identify production routines and conditions 3) Formulate content in a possibly continuing master. The data from the project forms a good basis for further studies related to determine the potential of increased shelf life of ice-stored salmon and clarify the importance of specific bacteria for quality and durability of fresh ice-stored salmon

High Oxygen Packaging of Atlantic Cod Fillets Inhibits Known Spoilage Organisms, but Sensory Quality Is Not Improved Due to the Growth of Carnobacterium/Carnobacteriaceae

Improved quality control and prolonged shelf life are important actions in preventing food waste. To get an overview of the bacterial diversity of fillets from live stored mature Atlantic cod, bacterial isolates were identified before and after storage (air and vacuum) and freezing/thawing. Based on the load of dominating bacteria, the effect of different packaging methods and a short freezing/thawing process on prolonged shelf-life was evaluated (total viable counts, bacteriota, sensory attributes, and volatile components). Hand filleted (strict hygiene) cod fillets had a low initial bacterial load dominated by the spoilage organism Photobacterium, whereas industrially produced fillets had higher bacterial loads and diversity (Pseudomonas, Arthrobacter, Psychrobacter, Shewanella). The identified bacteria after storage in vacuum or air were similar to the initially identified bacteria. Bacteriota analysis showed that a short time freezing/thawing process reduced Photobacterium while modified atmosphere packaging (MAP; 60% CO2/40% O2 or 60% CO2/40% N2) inhibited the growth of important spoilage bacteria (Photobacterium, Shewanella, Pseudomonas) and allowed the growth of Carnobacterium/Carnobacteriaceae and Acinetobacter. Despite being dominated by Photobacterium, fresh fillets stored in MAP 60% CO2/40% N2 demonstrated better sensory quality after 13 days of storage than fillets stored in MAP 60% CO2/40% O2 (dominated by Carnobacterium/Carnobacteriaceae). Carnobacterium spp. or other members of Carnobacteriaceae may therefore be potential spoilage organisms in cod when other spoilage bacteria are reduced or inhibited

CO2 packaging increases shelf life through reduction of off-odor production by CO2 tolerant bacteria in addition to growth inhibition of the spoilage bacteriota

Optimized packaging conditions to improve the shelf life of chicken fillets is important to prevent food spoilage and food waste. Anaerobic packaging with CO2 or by vacuum packaging is commonly used to increase the shelf life of skinless chicken fillets, but the literature is inconsistent about the spoilage bacteriota. The aim of this work was to determine which bacterial genera that spoil raw chicken fillets packaged under two common packaging conditions and how the packaging gas itself affects the production of off odors for these genera. The spoilage potential of Pseudomonas, Carnobacterium, Hafnia, Serratia, Brochothrix and Shewanella isolated from spoiled chicken fillets was evaluated. Fresh chicken fillets were inoculated with mono- and multi genera strain cocktails (4 log CFU/cm2) and packaged with 100% N2 or 60% CO2/40% N2, stored at 4 °C, and bacterial numbers, bacteriota, gas in headspace and sensory profiles assessed. Additionally, the effect of CO2 on the production of off-odors from fillets inoculated with similar levels of Shewanella spp. or Brochothrix spp. was determined by both sensory profiling and measuring volatile organic components. All bacterial cocktails grew relatively well in chicken meat packed with 100% N2, while 60% CO2/40% N2 resulted in growth inhibition of all isolates compared to 100% N2. All genera except Serratia and Pseudomonas gave rise to off-odors after 11 days of storage in 100% N2. During storage in 60% CO2/40% N2, only fillets with Carnobacterium spp. and Brochothrix spp. showed significantly higher intensities of off-odors compared to the reference fillets. Shewanella spp. and Brochothrix spp. also exhibited significantly higher intensities of negative odor attributes during storage in 100% N2 compared to 60% CO2/40% N2, at a similar total bacterial count. Thus, CO2 improves shelf life not only by reduction of the growth of CO2 tolerant and sensitive bacteria, but also through inhibition of the production of off-odors

Effect of Liquid Absorbent Pads and Packaging Parameters on Drip Loss and Quality of Chicken Breast Fillets

Visible liquid inside food packages is perceived as unattractive to consumers, and may result in food waste—a significant factor that can compromise sustainability in food value chains. However, an absorber with overdimensioned capacity may cause alterations in texture and a dryer product, which in turn may affect consumers’ satisfaction and repurchase. In this study we compared the effect of a number of liquid absorbent pads in combination with headspace gas composition (60% CO2/40% N2 and 75% O2/25% CO2 ) and gas-to-product volume ratio (g/p) on drip loss and quality of fresh chicken breast fillets. A significant increase in drip loss with an increasing number of liquid absorbent pads was documented. The increase was more pronounced in 60% CO2/40% N2 compared to 75% O2/25% CO2 . By comparing packaging variants with a different number of liquid absorbent pads, a higher drip loss for all tested was found at g/p 1.8 compared to g/p 2.9. Total viable counts (TVC) were independent of whether there was free liquid in contact with the product, and TVC was independent of gas composition. Differentiation between the gas compositions was seen for specific bacterial analyses. While significant changes were observed using texture analysis, sensory evaluation of the chicken breast fillets did not show any negative effect in texture related attributes. This study demonstrates the importance of optimized control of meat drip loss, as product-adjusted liquid absorption may affect economy, food quality, and consumer satisfaction, as well as food wast

Effect of Liquid Absorbent Pads and Packaging Parameters on Drip Loss and Quality of Chicken Breast Fillets

Visible liquid inside food packages is perceived as unattractive to consumers, and may result in food waste—a significant factor that can compromise sustainability in food value chains. However, an absorber with overdimensioned capacity may cause alterations in texture and a dryer product, which in turn may affect consumers’ satisfaction and repurchase. In this study we compared the effect of a number of liquid absorbent pads in combination with headspace gas composition (60% CO2/40% N2 and 75% O2/25% CO2 ) and gas-to-product volume ratio (g/p) on drip loss and quality of fresh chicken breast fillets. A significant increase in drip loss with an increasing number of liquid absorbent pads was documented. The increase was more pronounced in 60% CO2/40% N2 compared to 75% O2/25% CO2 . By comparing packaging variants with a different number of liquid absorbent pads, a higher drip loss for all tested was found at g/p 1.8 compared to g/p 2.9. Total viable counts (TVC) were independent of whether there was free liquid in contact with the product, and TVC was independent of gas composition. Differentiation between the gas compositions was seen for specific bacterial analyses. While significant changes were observed using texture analysis, sensory evaluation of the chicken breast fillets did not show any negative effect in texture related attributes. This study demonstrates the importance of optimized control of meat drip loss, as product-adjusted liquid absorption may affect economy, food quality, and consumer satisfaction, as well as food wast