Effect of reduced oxygen atmosphere and sodium acetate treatment on the microbial quality changes of seer fish (Scomberomorus commerson) steaks stored in ice

Abstract

The effect of reduced oxygen atmosphere and sodium acetate treatment on the microbial quality of seer fish steaks was determined during chilled storage. The O2 absorber reduced the oxygen content in the pack to less than 0.01% corresponding to 99.96% reduction within 24 h. The use of O2 absorber with sodium acetate dip treatment extended the sensory shelf life up to 25 days compared to only 12 days for control air packs and 20 days for untreated samples with O2 absorber. A prominent lag phase was observed for many bacterium studied, particularly for the sodium acetate treated samples with O2 absorber. On the day of sensory rejection, both the total mesophilic and psychrotrophic counts reached 7.7–8.1 and 7.1–7.9 log cfu/g, respectively. The sodium acetate treatment and reduced O2 atmosphere affected the type of major spoilers. In air packed samples, H2S-producers predominated followed by Brochothrix thermosphacta, Pseudomonas spp., where as in the untreated samples with O2 absorber, H2S-producers predominated the microbial flora followed by Lactobacillus spp. For treated samples with O2 absorber, B. thermosphacta formed the major micro-flora followed by Lactobacillus spp. The use of O2 absorber inhibited the growth of Pseudomonas spp., and total Enterobacteriaceae.