The effect of salting and marinating on microbiological status and chemical composition of mackerel packed in the modified atmosphere

Abstract

The aim of our study was the effect of salting and marinating on microbiological status and chemical composition of mackerel packed in the modified atmosphere. For the purposes of the testing, mackerel were divided into two groups where the first group consisted of salted mackerel packed in MAP and the other group was marinated mackerel packed in the same way. Marinades and salt primarily have impact on microbiological status of meat and the aim of this study was to identify certain groups of bacteria (total bacteria, lactic acid bacteria and the number of Enterobacteriaceae) during the fifty days of storage. Salting and especially marinating, significantly affect the change in the chemical composition of fish meat, since it leads to a significant reduction in water content, an increase in fat content and increased ash content. These processes affect the reduction of aw value of fish meat. In the samples of marinated fish, especially fish samples packaged in the modified atmosphere, significantly lower bacteria count was determined in the tested group relative to the samples which were treated with brine, and were packed under modified atmosphere.

Cilj našeg rada je bio uticaj soljenja i mariniranja na mikrobiološki status i hemijski sastav skuše upakovane u modifikovanu atmosferu. Za potrebe ispitivanja skuša je podeljena u dve grupe, gde je prva grupa bila soljena skuša pakovana u MAP, a druga grupa je bila marinirana skuša pakovana u MAP. Marinade i so imaju pre svega uticaj na mikrobiološki status mesa pa je i cilj ovog istraživanja bio utvrđivanje pojedinih grupa bakterija (ukupan broj bakterija, bakterije mlečne kiseline i broj enterobakterija) tokom pedeset dana skladištenja. Soljenje, a posebno mariniranje, značajno utiče na promenu hemijskog sastava mesa ribe, budući da dolazi do značajnog smanjenja sadržaja vode, povećanja sadržaja masti i povećanja sadržaja pepela. Ovi postupci utiču i na smanjenja aw vrednosti mesa ribe. U uzorcima marinirane ribe, utvrđen je značajno manji broj svih ispitivanih grupa bakterija, u odnosu na uzorke koji su bili tretirani slanim rastvorom.