Effect of Time‐Temperature Abuse on Microbiological and Physiochemical Properties of Barramundi (Lates calcarifer, Bloch) Fillets. Issue 6 (6th January 2015)

• Record Type: Journal Article
• Authors: Younus Zakhariya, Sona; Fotedar, Ravi; Prangnell, David
• Is Part Of: Journal of food processing and preservation. Volume 39:Issue 6(2015:Dec.)
• Page Start: 1925
• Page End: 1933
• Publication Date: 2015-01-06
• Subjects: Food -- Preservation -- Periodicals; Food industry and trade -- Periodicals; 664.005
• DOI: 10.1111/jfpp.12431
• Languages: English
• ISSNs: 0145-8892

Abstract

Abstract: The effect of time‐temperature abuse on quality and shelf life of barramundi ( L ates calcarifer ) fillets using microbiological and physiochemical tools was investigated. Fillets were subjected to three different pre‐blast freezing (PBF) temperatures viz. 5, 0 and −20C for 0 h, 1 h, 1, 2, 4, 8 and 16 days, after which fillets were exposed to −80C for 8 h and then stored at −20C for 20 days. Color and rheological parameter values changed as PBF time period progressed at each temperature tested. There was minimal change to the microbiological and physiochemical properties of fillets stored at −20C from 0 h to 16 days. Total viable count, total volatile base nitrogen, pH, protein, color and rheological parameters of fillets that underwent PBF temperature period at 0 and 5C for 16 days deteriorated significantly compared with those treated at −20C. The shelf life of PBF barramundi fillets at 0 and 5C was 8 days. Practical Applications: After slaughter, the fish are likely to be exposed to inconsistent storage conditions (temperature abuse) for a limited period during transportation and subsequent storage. This temperature abuse may accelerate quality and shelf life changes in fillets. The purpose of the present study was to investigate the effects of different pre‐blast freezing temperature periods and temperatures (time‐temperature index).