Table 1.
Development of microorganisms, TVB-N and TBARS in gutted sea bass packaged under vacuum or in MAP and stored at 4 ± 2 °C.
| Microorganisms | Time (Days) | |||||
|---|---|---|---|---|---|---|
| T0 | T6 | T12 | ||||
| VP | MAP | VP | MAP | VP | MAP | |
| Total viable count | 2.0 ± 0.2 a | 2.0 ± 0.2 a | 5.3 ± 0.2 a | 7.9 ± 0.5 b | 7.9 ± 0.5 a | 8.7 ± 0.9 b |
| Enterobacteriaceae | 2.1 ± 0.2 a | 2.1 ± 0.2 a | 3.4 ± 0.4 a | 3.6 ± 0.1 a | 4.0± 0.7 a | 4.5 ± 0.8 a |
| Pseudomonas | 2.3 ± 0.2 a | 2.3 ± 0.2 a | 2.3 ± 1.2 a | 2.6 ± 0.6 a | 2.1 ± 0.6 a | 2.4 ± 0.5 a |
| E. coli | <10 a | <10 a | 2.0 ± 0.3 a | 2.0 ± 0.2 a | 2.0 ± 0.5 a | 2.0 ± 0.6 a |
| Total coliforms | <10 a | <10 a | 2.5 ± 0.4 a | 2.3 ± 0.3 a | 4.0 ± 0.3 a | 4.8 ± 0.1 b |
| Clostridium H2S+ | <10 | <10 | <10 | <10 | <10 | <10 |
| Lactic acid bacteria | <10 a | <10 a | 2.2 ± 0.4 a | 2.2 ± 0.3 a | 5.7 ± 0.2 a | 5.0 ± 0.3 b |
| Enterococci | <10 a | <10 a | 2.0 ± 0.1 a | 2.0 ± 0.2 a | 2.6 ± 0.5 a | 2.3 ± 0.3 a |
| TVB-N | 13.0 ± 0.2 a | 13.5 ± 0.5 a | 19.9 ± 0.5 a | 20.1 ± 0.3 a | 35.2 ± 0.1 a | 43.4 ± 0.2 b |
| TBARS | 1.5 ± 0.2 a | 1.5 ± 0.1 a | 2.7 ± 0.3 a | 2.4 ± 0.3 a | 2.5 ± 0.3 a | 2.6 ± 0.2 a |
Legend: Data represent the means ± standard deviations of the total samples; Mean with the same letters within each line (following the values), regardless of packaging method and storage time are not significantly differently (p < 0.05). Analyses were conducted in triplicate on three different samples per each sampling point. Data log CFU/g; <10 CFU/g; TVB-N—Total volatile basic nitrogen mg N/100 g; TBARS: nmol malonaldehyde/g.