Chilled Pacu (Piaractus mesopotamicus) fillets: Modeling Pseudomonas spp. and psychrotrophic bacteria growth and monitoring spoilage indicators by 1H NMR and GC-MS during storage

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Baptista, Rafaela C. ; Oliveira, Rodrigo B. A. ; Camara, Antonio A. ; Langa, Emilie ; dos Santos, Juliana L. P. ; Pavani, Matheus ; Guerreiro, Tatiane M. ; Catharino, Rodrigo R. ; Elenilson Filho, G. A. ; Rodrigues, Sueli ; de Brito, Edy S. ; Alvarenga, Veronica O. ; Bicca, Gerson B. ; Sant'Ana, Anderson S.

• Document type: Journal article
• Source: International Journal of Food Microbiology; v. 415, p. 10-pg., 2024-03-01.

Abstract

This study aimed to assess the growth of Pseudomonas spp. and psychrotrophic bacteria in chilled Pacu (Piaractus mesopotamicus), a native South American fish, stored under chilling conditions (0 to 10 degrees C) through the use of predictive models under isothermal and non-isothermal conditions. Growth kinetic parameters, maximum growth rate (mu(max,) 1/h), lag time (t(Lag,) h), and (N-max,N- Log(10) CFU/g) were estimated using the Baranyi and Roberts microbial growth model. Both kinetic parameters, growth rate and lag time, were significantly influenced by temperature (P < 0.05). The square root secondary model was used to describe the bacteria growth as a function of temperature. Secondary models, root mu = 0.016 (T + 10.13) and root mu =0.017 (T + 9.91) presented a linear correlation with R-2 values >0.97 and were further validated under non-isothermal conditions. The model's performance was considered acceptable to predict the growth of Pseudomonas spp. and psychrotrophic bacteria in refrigerated Pacu fillets with bias and accuracy factors between 1.24 and 1.49 (fail-safe) and 1.45-1.49, respectively. Fish biomarkers and spoilage indicators were assessed during storage at 0, 4, and 10 degrees C. Volatile organic compounds, VOCs (1-hexanol, nonanal, octenol, and indicators 2-ethyl-1-hexanol) showed different behavior with storage time (P > 0.05). H-1 NMR analysis confirmed increased enzymatic and microbial activity in Pacu fillets stored at 10 degrees C compared to 0 degrees C. The developed and validated models obtained in this study can be used as a tool for decision-making on the shelf-life and quality of refrigerated Pacu fillets stored under dynamic conditions from 0 to 10 degrees C. (AU)

• FAPESP's process: 18/19311-0 - Production and stabilization of new starter yeasts isolated from Brazilian artisanal cheeses
• Grantee: Antonio de Anchieta Câmara Júnior
• Support Opportunities: Scholarships in Brazil - Post-Doctoral
• FAPESP's process: 19/16209-2 - Salmonella and Cronobacter sakazakii in milk and infant formula: behavior during spray drying and determination of inactivation parameters based on single droplet approach
• Grantee: Emilie Lang
• Support Opportunities: Scholarships in Brazil - Post-Doctoral