Please use this identifier to cite or link to this item: http://hdl.handle.net/10553/45858
Title: Microbiological evolution of gilthead sea bream (Sparus aurata) in Canary Islands during ice storage
Authors: Carrascosa Iruzubieta, Conrado Javier 
Millán Larriva, Rafael 
Saavedra Santana, Pedro 
Jáber Mohamad, José Raduán 
Raposo, António
Pérez García, Esteban 
Montenegro, Tania
Sanjuán Velázquez, Esther 
UNESCO Clasification: 310905 Microbiología
3105 Peces y fauna silvestre
Keywords: Bass Dicentrarchus-Labrax
Sardines Sardina-Pilchardus
Sensory Attributes
Shelf-Life
Quality Assessment, et al
Issue Date: 2015
Publisher: 0022-1155
Journal: Journal of Food Science and Technology 
Abstract: This study analyses the microbiological changes with traditional methods for total mesophilic aerobic, psychrotrophic, Aeromonas sp., Pseudomonas sp., Shewanella putrefaciens, Enterobacteriaceae, sulfide-reducing Clostridium and Photobacterium phosphoreum in muscle, skin and gills of whole ungutted gilthead sea bream (Sparus aurata) stored in ice during 18 days. The muscle tissue showed the minor grade of contamination, followed by the skin and the gills, with statistic significance (p < 0.001). The most prominent microorganisms in the different tissues and at the end of the storage were Pseudomonas sp. (7.76, 10.11 and 10.40 log CFU/g), Aeromonas sp. (7.49, 8.24 and 9.02 log CFU/g) and S. putrefaciens (8.05, 7.49 and 8.05 log CFU/g) in sea bream harvested in the temperate water of the Canary Islands. The results obtained from this study can contribute to the improvement of microbiological knowledge of gilthead sea bream (Sparus aurata) by determining the evolution of microorganisms responsible for spoilage and their counts in different tissues such as muscle, skin, and gills during iced storage.
URI: http://hdl.handle.net/10553/45858
ISSN: 0022-1155
DOI: 10.1007/s13197-013-1166-9
Source: Journal of Food Science and Technology [ISSN 0022-1155], v. 52 (3), p. 1586-1593
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