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An investigation of the microbiological and biochemical properties leading to an extended shelf-life in Goldband Snapper (Pristomoides multidens)
Student: Rachel Tonkin
Supervisors: Dr Hannah Williams, Prof. Thomas Riley and Mr. Steven Munyard
Goldband Snapper: The answer to a longer shelf life?
Background
• Results from ice storage trials concluded that Goldband Snapper was still acceptable after 5 weeks storage (Ames, 1985)
• Fish harvested from warmer waters (21-23°C) have a longer shelf life in comparison to fish harvested from colder waters (8-14°C) (Sumner & Magno-Orejana, 1985)
• How does this compare to other fish harvested from the same catchment area in Western Australia?
Goldband and Saddletail Snapper
• Goldband Snapper(Pristipomoides multidens ) Family: Lutjanidae Order: Perciformes Class: Actinopterygii
• Environment: Demersal (bottom feeders) Marine Depth range 40-245m Tropical and sub-tropical
waters
• Saddletail Snapper(Lutjanus malabaricus )
Family: Lutjanidae Order: Perciformes Class: Actinopterygii
• Environment: Reef associated Marine Depth range 12-100m Tropical waters
Objectives
• Validate the Quality Index Scheme for Saddletail Snapper using Western Australian caught Saddletail Snapper
• Perform shelf life analysis
• Determine microbial flora on fish• Assess Biochemical, physical and sensory
changes over time
• Analyze data for significant indicators
• Make recommendations for shelf life extension in tropical fish species
Quality Index method for Saddletail Snapper
Day 3
Day 17
Day 31
QIM validation Sessions for Saddletail Snapper
Day 3Day 17Day 31
Panelists assessing Saddletail Snapper using the Quality Index Method
Panelists assessing cooked Saddletail Snapper fillets using the Torry Scheme
Sensory Analysis
Microbiological Analysis
Bacterial counts from QIM validation sessions
1
100
10000
1E+06
1E+08
1E+10
1E+12
1E+14
0 5 10 15 20 25 30 35
Storage Time (Days on ice)
Bact
eria
l cou
nts
(cfu
/ml)
Iron Agar
Plate Count Agar
Long and Hammer Agar
Future Work
• Complete the biochemical testing on samples collected during the validation for the QIM of Saddletail Snapper
• Complete further texture analysis on the fillets of Saddletail Snapper
• Investigate the differences in microbiology and shelf life of Saddletail and Goldband caught from different depths
• Complete further microbiological analysis of bacteria isolated from further Goldband and Saddletail Snapper samples
References
•Allen, P., Bennett, K. (2008). SPSS For the Health and Behavioural Sciences. Nelson Australia Pty Ltd.
•Ames, G. R., & Curran, C. A. (1985). Report on a Visit to Vanuatu to Conduct Iced Storage Trials on Fish Species of Commercial Importance (No. H1422). London: Tropical Development and Research Institute.
• Martinsdottir, E., Sveinsdottir, K., Luten, J. B., Schelvis-Smit, R., & Hyldig, G. (2001). Sensory Evaluation of Fish Freshness, Reference Manual for the Fish Sector: QIM Eurofish
•Ames, G. R., & Curran, C. A. (1985). Report on a Visit to Vanuatu to Conduct Iced Storage Trials on Fish Species of Commercial Importance (No. H1422). London: Tropical Development and Research Institute..