The addition of ascorbic acid improves the microbiological quality and shelf life of Atlantic mackerel (Scomber scombrus) fillets stored in ice

Submitted: 18 January 2024
Accepted: 23 April 2024
Published: 1 July 2024
Abstract Views: 670
PDF: 20
Publisher's note
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.

Authors

Ascorbic acid is one of the most promising additives for improving fish shelf life, but studies on its antimicrobial activity during product storage are limited. In this experiment, we assessed the effect of ascorbic acid on the preservability of Atlantic mackerel (Scomber scombrus) fillets during storage in ice. Fillets were treated to reach an ascorbic acid concentration of 0.30 mg/g (T1) and 0.15 mg/g (T2). Samples were stored in ice at 0°C and analyzed at 0, 2, 7, 9, and 14 days for total viable count, specific spoilage organisms (SSOs), Pseudomonas spp., potentially histamine-producing bacteria (HPB), and Enterobacteriaceae. Growth curves were constructed using the DMfit tool of Combase, and the shelf life was estimated in relation to microbiological limits reported in the literature. Sensory evaluation was performed using a quality index method scheme. At 7 and 9 days of storage, treated samples exhibited bacterial counts from 0.5 to 1.7 Log CFU/g lower than controls, with a logarithmic reduction proportional to the additive concentration. The antimicrobial action appeared to diminish after 14 days. A consistent effect was observed for potentially HPB, with counts of 1.7 Log CFU/g lower in T1 samples compared to controls at 9 days. The moderate effect on SSOs limited the estimated shelf life, as the critical limit was reached after 7 days and 8.4 days (T1 and T2). Ascorbic acid positively impacted the microbiological characteristics of mackerel fillets. Further investigation into the decay dynamics of the additive in fish products during storage is advisable.

Dimensions

Altmetric

PlumX Metrics

Downloads

Download data is not yet available.

Citations

Aubourg SP, Pérez‐Alonso F, Gallardo JM, 2004. Studies on rancidity inhibition in frozen horse mackerel (Trachurus trachurus) by citric and ascorbic acids. Euro J Lipid Sci Tech 106:232-40.
Baranyi J, Roberts TA, 1994. A dynamic approach to predicting bacterial growth in food. Int J Food Microbiol 23:277-94.
Cardenas Bonilla A, Sveinsdottir K, Martinsdottir E, 2007. Development of quality index method (QIM) scheme for fresh cod (Gadus morhua) fillets and application in shelf life study. Food Control 18:352-8.
Colavita G, 2012. Igiene e Tecnologie degli alimenti di origine animale. Point Veterinarie Italie, Milano, Italy. [Book in Italian].
EFSA ANS Panel, 2015. Scientific Opinion on the re-evaluation of ascorbic acid (E 300), sodium ascorbate (E 301) and calcium ascorbate (E 302) as food additives. EFSA Journal 13:4087.
European Commission, 2005. Commission Regulation (EC) No 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs. In: Official Journal, L 338/1, 22/12/2005.
European Commission, 2022. Regulation (EU) 2022/1923 of the European Commission amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of ascorbic acid (E 300), sodium ascorbate (E 301) and calcium ascorbate (E 302) in tuna. In: Official Journal, L 264, 11/10/2022.
European Parliament, Council of the European Union, 2008. Regulation (EC) No 1333/2008 of the European Parliament and of the Council of December 2008 on food additives. In: Official Journal, L 354/16, 31/12/2008.
Ghaly AE, Dave D, Budge S, Brooks MS, 2010. Fish Spoilage mechanisms and preservation techniques: review. Am J Appl Sci 7:859-77.
Giarratana F, Panebianco F, Nalbone L, Ziino G, Valenti D, Giuffrida A, 2022. Development of a predictive model for the shelf-life of Atlantic mackerel (Scomber scombrus). Ital J Food Saf 11:10019.
Gram L, Dalgaard P, 2002. Fish spoilage bacteria – problems and solutions. Curr Opin Biotechnol 13:262-6.
Kilic A, Oztan A, 2016. Preservative characteristics of ascorbic acid on color, texture and fatty acid of cold-smoked fish. Int J Food Eng 12:49-61.
Lee JS, Jahurul MHA, Pua VC, Shapawi R, Chan PT, 2019. Effects of chitosan and ascorbic acid coating on the chilled tilapia fish (Oreochromis niloticus) fillet. J Phys Conf Ser 1358:012009.
Mavromatis P, Quantick PC, 2002. Modification of niven’s medium for the enumeration of histamine-forming bacteria and discussion of the parameters associated with its use. J Food Prot 65:546-51.
Monirul I, Yang F, Niaz M, Qixing J, Wenshui X, 2019. Effectiveness of combined acetic acid and ascorbic acid spray on fresh silver carp (Hypophthalmichthys molitrix) fish to increase shelf-life at refrigerated temperature. Curr Res Nutr Food Sci 7:415-26.
Nie X, Zhang R, Cheng L, Zhu W, Li S, Chen X, 2022. Mechanisms underlying the deterioration of fish quality after harvest and methods of preservation. Food Control 135:108805.
Pons-Sánchez-Cascado S, Vidal-Carou MC, Nunes ML, Veciana-Nogués MT, 2006. Sensory analysis to assess the freshness of Mediterranean anchovies (Engraulis encrasicholus) stored in ice. Food Control 17:564-9.
Rostamzad H, Shabanpour B, Shabani A, Shahiri H, 2011, Enhancement of the storage quality of frozen Persian sturgeon fillets by using of ascorbic acid. Int Food Res J 18:109-16.
Saelens G, Houf K, 2022. Systematic review and critical reflection on the isolation and identification methods for spoilage associated bacteria in fresh marine fish. J Microbiol Methods 203:106599.
Sáez MI, Suárez MD, Martínez TF, 2020. Effects of alginate coating enriched with tannins on shelf life of cultured rainbow trout (Oncorhynchus mykiss) fillets. LWT 118:108767.
Svanevik CS, Lunestad BT, 2011. Characterisation of the microbiota of Atlantic mackerel (Scomber scombrus). Int J Food Microbiol 151:164-70.
Taheri S, Motalebi AA, Fazlara A, 2012. Antioxidant effect of ascorbic acid on the quality of Cobia (Rachycentron canadum) fillets during frozen storage. Iran J Fish Sci 11:666-80.
Ude E, Ekpenyong J, Iheanacho S, Okey I, Agada B, 2024. Investigation of the antimicrobial, physico-chemical, sensory qualities of ascorbic acid and effect on the shelf-life of hot smoked mackerel (Scomber scombrus). J Aquat Food Prod T 33:69-78.
Varvara M, Bozzo G, Disanto C, Pagliarone CN, Celano GV, 2016. The use of the ascorbic acid as food additive and technical-legal issues. Ital J Food Saf 5:4314.
Visciano P, Schirone M, Paparella A, 2020. An overview of histamine and other biogenic amines in fish and fish products. Foods 9:1795.
Zambuchini B, Fiorini D, Verdenelli MC, Orpianesi C, Ballini R, 2008. Inhibition of microbiological activity during sole (Solea solea L.) chilled storage by applying ellagic and ascorbic acids. LWT 41:1733-1738.
Zhuang S, Hong H, Zhang L, Luo Y, 2021. Spoilage-related microbiota in fish and crustaceans during storage: Research progress and future trends. Compr Rev Food Sci Food Saf 20:252-8.

How to Cite

1.
D’Aguì E, Lovisolo S, Civera T, Panebianco F. The addition of ascorbic acid improves the microbiological quality and shelf life of Atlantic mackerel (<i>Scomber scombrus</i>) fillets stored in ice. Ital J Food Safety [Internet]. 2024 Jul. 1 [cited 2024 Dec. 2];13(4). Available from: https://www.pagepressjournals.org/ijfs/article/view/12296