In order to investigate the shelf life of swordfish steaks vacuum-packed with Rosmarinus officinalis, microbiological, chemical and sensorial analyses were carried out after 1, 3, 6, 8, 12 and 16 days of storage. In the treated samples, total volatile bases ranged from 7.35 to 13.05 mg/100 mL and trimethylamine from 1.21 and 7.9 mg/100 g. No significant change in the levels of ninhydrin- positive substances was observed. As regards the biogenic amines (BA), cadaverine increased linearly to 5.6 and 4.8 mg/100 g, and histamine to 4.9 mg/100g and 3.9 mg/100 g in the control and treated sample respectively. As regards the other BAs, no significant differences between the two samples were found. The effects of rosemary were reflected by a lower peroxide value of 2.72 mEq/kg in the treated steaks compared to 3.33 mEq/kg in the control sample at the end of the trial. The initial H2S-producing bacteria and psychrotrophic counts of 3 and 5 log(10) cfu/g increased to 5 and 6.2 log(10) cfu/g after 16 days of storage in the treated samples. Salmonella, Staphylococcus aureus, Escherichia coli and Listeria monocytogenes were not detected in any sample. The addition of rosemary in combination with vacuum packaging extended the shelf life of swordfish steaks by four days.
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Tokyo Univ Agr & Technol, Inst Symbiot Sci & Technol, Fuchu, Tokyo 1838509, JapanTokyo Univ Agr & Technol, Inst Symbiot Sci & Technol, Fuchu, Tokyo 1838509, Japan
Hayashidani, Hideki
Iwata, Taketoshi
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Tokyo Univ Agr & Technol, Inst Symbiot Sci & Technol, Fuchu, Tokyo 1838509, JapanTokyo Univ Agr & Technol, Inst Symbiot Sci & Technol, Fuchu, Tokyo 1838509, Japan
Iwata, Taketoshi
Yamaguchi, Satoko
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Tokyo Univ Agr & Technol, Inst Symbiot Sci & Technol, Fuchu, Tokyo 1838509, JapanTokyo Univ Agr & Technol, Inst Symbiot Sci & Technol, Fuchu, Tokyo 1838509, Japan
Yamaguchi, Satoko
Hara-Kudo, Yukiko
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Natl Inst Hlth Sci, Div Microbiol, Setagaya Ku, Tokyo 1588501, JapanTokyo Univ Agr & Technol, Inst Symbiot Sci & Technol, Fuchu, Tokyo 1838509, Japan
Hara-Kudo, Yukiko
Okatani, Tomomitsu A.
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Tokyo Univ Agr & Technol, Inst Symbiot Sci & Technol, Fuchu, Tokyo 1838509, JapanTokyo Univ Agr & Technol, Inst Symbiot Sci & Technol, Fuchu, Tokyo 1838509, Japan
Okatani, Tomomitsu A.
Watanabe, Maiko
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Tokyo Univ Agr & Technol, Inst Symbiot Sci & Technol, Fuchu, Tokyo 1838509, JapanTokyo Univ Agr & Technol, Inst Symbiot Sci & Technol, Fuchu, Tokyo 1838509, Japan
Watanabe, Maiko
Lee, Ken-Ichi
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Tokyo Univ Agr & Technol, Inst Symbiot Sci & Technol, Fuchu, Tokyo 1838509, JapanTokyo Univ Agr & Technol, Inst Symbiot Sci & Technol, Fuchu, Tokyo 1838509, Japan
Lee, Ken-Ichi
Kumagai, Susumu
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Univ Tokyo, Grad Sch Agr & Life Sci, Bunkyo Ku, Tokyo 1138657, JapanTokyo Univ Agr & Technol, Inst Symbiot Sci & Technol, Fuchu, Tokyo 1838509, Japan