Skip to main content

Published 2007

Read in Norwegian

Publication details

Journal : Food Microbiology , vol. 24 , p. 362–371 , 2007

Publisher : Elsevier

International Standard Numbers :
Printed : 0740-0020
Electronic : 1095-9998

Publication type : Academic article

Contributors : Hovda, Maria Befring; Sivertsvik, Morten; Lunestad, Bjørn Tore; Lorentzen, Grete; Rosnes, Jan Thomas

If you have questions about the publication, you may contact Nofima’s Chief Librarian.

Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no

Summary

It is not well understood why Atlantic halibut (Hippoglossus hippoglossus) has longer shelf-life than most other white fish species. Our
approach was to examine the microbiological diversity of the spoilage microbiota during modified atmosphere (MA) packaging of
farmed Atlantic halibut. Portions were packaged with gas mixtures of CO2:N2 and CO2:O2 (50%:50%) and with air as a reference. The
packages were stored at 4 1C and samples were taken 6 times during the 23 days of storage. Analyses with molecular techniques (PCRDGGE)
determined profiles of the bacterial populations in the various samples and sequencing detected the bacterial species present. In
addition, samples were analysed for microbial, chemical and sensory parameters. The shelf-life was 10–13 days when stored in air and
between 13 and 20 days for MA packages, with oxygen-enriched packages suggested as the better gas mixture, based on microbial growth
and sensory scores. From sequence analyses of the bacterial population Photobacterium phosphoreum and Pseudomonas spp. were found
to dominate in the halibut. Brochothrix thermosphacta was found in most samples at the end of the storage period. Shewanella
putrefaciens was found sporadically and in low concentrations based on microbial methods, but not detected by PCR-DGGE.
r 2006 Elsevier Ltd. All rights reserved.

Contacts: