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dc.contributor.authorSmyth, Conor
dc.contributor.authorBrunton, Nigel P.
dc.contributor.authorFogarty, Colin
dc.contributor.authorBolton, Declan
dc.date.accessioned2020-07-02T14:06:01Z
dc.date.available2020-07-02T14:06:01Z
dc.date.issued2018-12-08
dc.identifier.citationSmyth, C.; Brunton, N.P.; Fogarty, C.; Bolton, D.J. 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, 200.doi: https://dx.doi.org/10.3390/foods7120200en_US
dc.identifier.urihttp://hdl.handle.net/11019/2123
dc.descriptionpeer-revieweden_US
dc.description.abstractSpoilage is a major issue for the seafood sector with the sale and exportation of fish limited by their short shelf-life. The immediate and storage effects of immersion (30 s at 20 °C) with 5% (w/v) citric acid (CA), 5% (v/v) lactic acid (LA), 5% (w/v) capric acid (CP) and 12% trisodium phosphate (TSP) (experiment 1) and essential oil components (EOC) (1% (v/v) citral (CIT), 1% (v/v) carvacrol (CAR), 1% (w/v) thymol (THY) and 1% (v/v) eugenol (EUG)) (experiment 2) on the concentrations of indicator (total viable counts (TVC) (mesophilic and psychrophilic) and total Enterobacteriaceae counts (TEC)), and spoilage organisms (Pseudomonas spp., lactic acid bacteria (LAB), Brochothrix thermosphacta, Photobacterium spp. and hydrogen sulphide producing bacteria (HSPB)) on cod (Gadus morhua) (stored aerobically at 2 °C) was investigated. There was no significant reduction for most treatment-bacteria combinations, with the following exceptions; TSP and TVCm (time t = 6), TSP and TVCp (t = 6), CP and LAB (t = 6, 8 and 10), CP and Br. thermosphacta (t = 4, 6, 8, 10, 14 and 16), TSP and Photobacterium spp. (t = 4), CAR and Br. thermosphacta (t = 6) and CAR and HSPB (t = 3, 6, 9, 12, 15 and 18). Although the majority of treatments did not significantly (P > 0.05) reduce bacterial counts, the limited success with CP and CAR warrants further investigation.en_US
dc.language.isoenen_US
dc.publisherMDPIen_US
dc.relation.ispartofseriesFoods;Vol. 7 (12)
dc.rightsAttribution-NonCommercial-ShareAlike 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/3.0/us/*
dc.subjectcod (Gadus morhua)en_US
dc.subjectmicrobiologyen_US
dc.subjectshelf-lifeen_US
dc.subjectorganic acidsen_US
dc.subjectessential oil componentsen_US
dc.titleThe Effect of Organic Acid, Trisodium Phosphate and Essential Oil Component Immersion Treatments on the Microbiology of Cod (Gadus morhua) during Chilled Storageen_US
dc.typeArticleen_US
dc.identifier.doihttps://dx.doi.org/10.3390/foods7120200
dc.contributor.sponsorDepartment of Agriculture Food and the Marineen_US
dc.contributor.sponsorGrantNumber13F458en_US
refterms.dateFOA2020-07-02T14:06:01Z


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