Emine ÖZPOLAT, Mehmet ÇALICIOĞLU, Abdullah DİKİCİ, Sümeyye Betül BOZATLI, Bahri PATIR, Ahmet KOLUMAN

Investigating the effect of decontaminants on microbiological and chemical properties of rainbow trouts

This study was designed to determine the effect of decontamination on the shelf life of whole rainbow trouts. For this purpose 0.5% cetylpyridinium chloride (CPC), 10% trisodium phosphate (TSP), 2.5% acetic acid (AA), 2.5% lactic acid (LA), 1200 ppm acidified sodium chloride (ASC) and control (tap water) were used as decontaminants. After the decontamination process, the samples were stored in cold storage and subjected to microbiological and chemical analyzes on days 0, 3, 6, 9, 12 and 15. Mesophilic bacteria, psychrophilic bacteria, lactic acid bacteria, Pseudomonas spp., Enterobacteriaceae and coliform bacteria were enumerated for the evaluation of microbiological quality, whereas pH, total volatile alkaline nitrogen (TVB-N), thiobarbituric acid (TBA) were determined for the evaluation of the chemical quality of fish samples. The study was repeated 3 times and 6 fish were used in each group corresponding to 108 fish in total. Microbiological samples were evaluated with a modification in USDA/FSIS chicken carcass method. The data of microbiological analysis showed that decontamination provided a significant improvement on the microbiological quality and the decontaminants used in this study extended the microbiological shelf life of rainbow trout. However, acidic decontaminants and TSP caused some changes in the physical properties of rainbow trouts. On the other hand, the use of CPC extended the shelf life of rainbow trouts without adversely affecting the texture. The microbiological sampling protocol used in this study was proved to be easier to apply and gave coherent results.

PDF

___

1. Rosario DKA, Rodrigues BL, Bernardes PC, Conte-Junior CA. Principles and applications of non-thermal technologies and alternative chemical compounds in meat and fish. Critical Reviews in Food Science and Nutrition 2021; 61 (7). doi: 10.1080/10408398.2020.1754755
2. Özyurt G, Özkütük AS, Şimşek A, Yeşilsu AF, Ergüven M. Quality and shelf life of cold and frozen rainbow trout (Oncorhynchus mykiss) fillets: effects of fish protein-based biodegradable coatings. International Journal of Food Properties 2015; 18 (9): 1876-1887. doi: 10.1080/10942912.2014.971182
3. Freitas J, Vaz-Pirez P, Camara JS. From aquaculture production to consumption: Freshness, safety, traceability and authentication, the four pillars of quality. Aquaculture 2020; 518: 734857. doi: 10.1016/j.aquaculture.2019.734857
4. Sheng L, Wang L. The microbial safety of fish and fish products: Recent advances in understanding its significance, contamination sources, and control strategies. Comprehensive Reviews in Food Science and Food Safety 2020; 20 (1): 738- 786. doi: 10.1111/1541-4337.12671
5. 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. doi: 10.3390/foods7120200
6. Loretz M, Stephan R, Zweifel C. Antimicrobial activity of decontamination treatments for poultry carcasses: a literature survey. Food Control 2010; 21: 791-804. doi: 10.1016/j. foodcont.2009.11.007
7. Yalçin H, Arslan A. Investigation of single and multiple effects of lactic acid, cetylpyridinium chloride and trisodium phosphate on the chicken carcasses contaminated with E. coli O157:H7 and Listeria monocytogenes. Kafkas Üniversitesi Veteriner Fakültesi Dergisi 2011; 17: 625-630. doi: 10.9775/ kvfd.2011.4413
8. Dogu SO, Saricoban C. Some decontamination methods applying to meat and meat products. Avrupa Bilim ve Teknoloji Dergisi 2014; 1(3): 92-99 (in Turkish with an abstract in English).
9. Mani-López E, García HS, López-Malo A. Organic acids as antimicrobials to control Salmonella in meat and poultry products. Food Research International 2012; 45 (2): 713-721. doi: 10.1016/j.foodres.2011.04.043
10. Stanojević-Nikolić S, Dimić G, Mojović L, Pejin J, DjukićVuković A et al. Antimicrobial activity of lactic acid against pathogen and spoilage microorganisms. Journal of Food Processing and Preservation 2016; 40 (5): 990-998. doi: 10.1111/jfpp.12679
11. Trząskowska M, Dai Y, Delaquis P, Wang S. Pathogen reduction on mung bean reduction of Escherichia coli O157:H7, Salmonella enterica and Listeria monocytogenes on mung bean using combined thermal and chemical treatments with acetic acid and hydrogen peroxide. Food Microbiology 2018; 76: 62- 68. doi: 10.1016/j.fm.2018.04.008
12. Eldaly EA, Elshater MA, Hussein MA, Eldin AMS. Efficacy of warm water, sodium hypochlorite and trisodium phosphate on E. coli O157:H7 and Salmonella Typhimurium artificially inoculated in Tilapia nilotica fillets. Research Journal of Food Science and Nutrition 2018; 2 (3): 15-19. doi: 10.31248/ RJFSN2016.021
13. Aydin I, Yalçin H, Arslan A. The effects of acidified sodium chlorite and acidified sodium chlorite containing sauce on Salmonella spp. in broiler chops. Turkish Journal of Agriculture - Food Science and Technology 2017; 5: 1194-1198. doi: 10.24925/turjaf.v5i10.1194-1198.1352
14. USDA/FSIS. Isolation and identification of Salmonella from meat, poultry and egg products. Athens, GA, USA: United States Department of Agriculture; 2017.
15. OXOID. The Oxoid Manual. 50 th ed. Published by Hampshire, UK: Oxoid Limited; 1982.
16. Association of Official Analytical Chemists (AOAC). Official methods of analysis. 14th ed. Washington, DC, USA: AOAC; 1990.
17. Tarladgis BG, Watts BM. Yonathan M. Distillation method for the determination of malonaldehyde in rancid foods. Journal of the American Oil Chemists Society 1960; 37 (1): 44-48.
18. Varlik C, Uğur M, Gökoğlu N, Gün H. Methods and quality control in seafood product. Publication No. 17. İstanbul, Turkey: Food Technology Publication; 1993.
19. Palmer CM, Pivarnik LF, Lee CM, Richard NL. Antimicrobial activity of 1% cetylpyridinium chloride against Listeria spp. on fish. Journal of Aquatic Food Product Technology 2010; 19 (2): 57-74. doi: 10.1080/10498851003734898
20. Bal’a MFA, Marshall DL. Organic acid dipping of catfish fillets: effect on colour, microbial load, and Listeria monocytogenes. Journal of food protection 1998; 61 (11): 1470-1474. doi: 10.4315/0362-028x-61.11.1470
21. Marshall DL, Kim CR. Microbiological and sensory analyses of refrigerated catfish fillets treated with acetic and lactic acids. Journal of Food Quality 1996; 19 (4): 317-329. doi: 10.1111/ j.1745-4557.1996.tb00426.x
22. Nykanen A, Lapvetelainen A, Kallio H, Salminen S. Effects of whey, whey-derived lactic acid and sodium lactate on the surface microbial counts of rainbow trout packed in vacuum pouches. LWT - Food Science and Technology 1998; 31 (4): 361-365. doi: 10.1006/fstl.1998.0372
23. Sallam KI. Antimicrobial and antioxidant effects of sodium acetate, sodium lactate, and sodium citrate in refrigerated sliced salmon. Food Control 2007; 18: 566-575. doi: 10.1016/j. foodcont.2006.02.002
24. Kemp GK, Aldrich ML, Waldroup AL. Acidified sodium chlorite antimicrobial treatment of broiler carcasses. Journal of Food Protection 2000; 63 (8): 1087-1092. doi: 10.4315/0362- 028X-63.8.1087
25. Sallam KI, Samejima K. effects of trisodium phosphate and sodium chloride dipping on the microbial quality and shelf life of refrigerated tray-packaged chicken breasts. Food Science and Biotechnology 2004; 13 (4): 425-429.
26. Jasass FB. Effectiveness of trisodium phosphate, lactic acid, and acetic acid in reduction of E. coli and microbial load on chicken surfaces. African Journal of Microbiology Research 2008; 2 (3): 50-55. doi: 10.5897/AJMR.9000266
27. Hecer C, Ulusoy B. Microbiological properties of mechanically deboned poultry meat that applied lactic acid, acetic acid and sodium lactate. African Journal of Agricultural Research 2011; 6: 3847-3852. doi: 10.5897/AJAR11.714
28. Ellerbroek L, Okolocha EM, Weise E. Decontamination of poultry meat with trisodium phosphate and lactic acid. Fleischwirtschaft 1997; 77: 1092-1094.
29. Whyte P, Collins JD, McGill K, Monahan C, O’Mahony H. Quantitative investigation of the effects of chemical decontamination procedures on the microbiological status of broiler carcasses during processing. Journal of Food Protection 2001; 64 (2): 179-83. doi: 10.4315/0362-028x-64.2.179
30. I.C.M.S.F. Micro-organisms in food-2. Sampling for microbiological analysis: principles and specific applications ICMSF. Oxford, UK: Blackwell Scientific Publications; 1986. p. 310.
31. Monirul I, Yang F, Niaz M, Qixing J, Wenshui X. Effectiveness of combined acetic acid and ascorbic acid spray on fresh silver carp (Hypophthalmichthys molitrix) fish to increase shelf-life at refrigerated temperature. Current Research in Nutrition and Food Science Journal 2019; 7(2): 415-426. doi: 10.12944/ CRNFSJ.7.2.11
32. Gram L, Huss HH. Microbiological spoilage of fish and fish products. International Journal of Food Microbiology 1996; 33: 121-137. doi: 0.1016/0168-1605(96)01134-8
33. Leroi F. Occurrence and role of lactic acid bacteria in seafood products. Food Microbiology 2010; 27 (6): 698-709. doi: 10.1016/j.fm.2010.05.016
34. Cakli S, Kisla D. Microbial spoilage of fishery products and prevention methods. Ege Journal of Fisheries and Aquatic Sciences 2003; 20: 239-245. doi: 10.12714/ egejfas.2003.20.1.5000157066
35. Fraise AP, Wilkinson MA, Bradley CR, Oppenheim B, Moiemen N. The antibacterial activity and stability of acetic acid. Journal of Hospital Infection 2013; 84 (4): 329-331. doi: 10.1016/j.jhin.2013.05.001
36. Bosilevac JM, Shackelford SD, Fahle R, Biela T, Koohmaraie M. Decreased dosage of acidified sodium chlorite reduces microbial contamination and maintains organoleptic qualities of ground beef products. Journal of Food Protection 2004; 67 (10): 2248-54. doi: 10.4315/0362-028x-67.10.2248
37. Ofstad R, Kidman S, Myklebust R, Olsen RL, Hermansson AM. Liquid-holding capacity and structural changes in comminuted salmon (Salmo salar) muscle as influenced by pH, salt and temperature. LWT - Food Science and Technology 1995; 28 (3): 329-339. doi: 10.1016/s0023-6438(95)94599-7
38. Ozpolat E, Patir B. Determination of shelf life for sausages produced from some freshwater fish using two different smoking methods. Journal of Food Safety 2016; 36: 69-76. doi: 10.1111/jfs.12214
39. Kim CR, Kim KH. Physicochemical quality and gram negative bacteria in refrigerated chicken legs treated with trisodium phosphate and acetic acid. Food Science and Biotechnology 2000; 9: 218-221.
40. Simeonidou S, Govaris A, Vareltzis K. Quality assessment of seven Mediterranean fish species during storage on ice. Food Research International 1998; 30: 479-484. doi: 10.1016/S0963- 9969(98)00008-8
41. Chytiri S, Chouliara I, Savvaidis IN, Kontominas MG. Microbiological, chemical and sensory assessment of iced whole and filleted aquacultured rainbow trout. Food Microbiology 2004; 21 (2): 157-165. doi: 10.1016/s0740-0020(03)00059-5
42. Papadopoulos V, Chouliara E, Badeka A, Savvaidis IN, Kontominas M. Effect of gutting on microbiological, chemical, and sensory properties of aquacultured sea bass (Dicentrarchus labrax) stored in ice. Food Microbiology 2003; 20: 411-420. doi: 10.1016/S0740-0020(02)00148-X