Shelf Life Study of Chilled Mullet (Mugil cephalus): Histamine Formation and Quality Degradation at Constant and Dynamic Storage Conditions

Ntzimani, Athina; Papamichail, Eirini; Dermesonlouoglou, Efimia; Tsironi, Theofania; Taoukis, Petros

doi:10.3390/fishes9120480

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Shelf Life Study of Chilled Mullet (Mugil cephalus): Histamine Formation and Quality Degradation at Constant and Dynamic Storage Conditions

by

Athina Ntzimani

¹,

Eirini Papamichail

¹,

Efimia Dermesonlouoglou

¹,

Theofania Tsironi

^1,2,*

and

Petros Taoukis

¹

Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens (NTUA), 15780 Athens, Greece

²

Food Process Engineering Laboratory, Department of Food Science and Human Nutrition, Agricultural University of Athens, 11855 Athens, Greece

^*

Author to whom correspondence should be addressed.

Fishes 2024, 9(12), 480; https://doi.org/10.3390/fishes9120480 (registering DOI)

Submission received: 26 September 2024 / Revised: 12 November 2024 / Accepted: 24 November 2024 / Published: 26 November 2024

(This article belongs to the Special Issue Trends and Advances in Seafood Quality: Processing, Preservation and Safety Processes to Guarantee Food Value)

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Abstract

The present work aimed to evaluate and mathematically model the effect of temperature on Morganella morganii growth and histamine formation in farmed mullet (Mugil cephalus) during refrigerated storage (at constant temperatures, T = 0, 2.5, 5, 10, and 15 °C) and to validate the developed models at non-constant temperature conditions (effective temperature T_eff= 7.4 °C). Shelf life evaluation of chilled mullet was also carried out based on microbial spoilage, sensory degradation, and total volatile nitrogen (TVB-N) determination. Spoilage of mullet during refrigerated storage was co-dominated by Pseudomonas spp. and Enterobacteriaceae growth. Sensory rejection (score 5 for overall impression) and the end of shelf life coincided with a total microbial load of 8 log cfu/g. The shelf life of chilled mullet was estimated at 15, 11, 7, 3, and 1.5 days at 0, 2.5, 5, 10, and 15 °C, respectively. At T 0–5 °C, the time of sensory rejection coincided with TVB-N concentrations of 10.2–12.3 mg·100 g⁻¹, and at 10–15 °C, the samples were sensorially rejected before TVB-N development. At storage temperatures < 5 °C, sensory rejection was observed well before histamine levels reached a concentration of 50 mg/kg fish flesh. However, when abusive temperatures prevail, histamine should be considered as a risk factor for the human consumption of mullet.

Keywords: mullet; chilled storage; mathematic modelling; microbial growth; sensory properties; histamine

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MDPI and ACS Style

Ntzimani, A.; Papamichail, E.; Dermesonlouoglou, E.; Tsironi, T.; Taoukis, P. Shelf Life Study of Chilled Mullet (Mugil cephalus): Histamine Formation and Quality Degradation at Constant and Dynamic Storage Conditions. Fishes 2024, 9, 480. https://doi.org/10.3390/fishes9120480

AMA Style

Ntzimani A, Papamichail E, Dermesonlouoglou E, Tsironi T, Taoukis P. Shelf Life Study of Chilled Mullet (Mugil cephalus): Histamine Formation and Quality Degradation at Constant and Dynamic Storage Conditions. Fishes. 2024; 9(12):480. https://doi.org/10.3390/fishes9120480

Chicago/Turabian Style

Ntzimani, Athina, Eirini Papamichail, Efimia Dermesonlouoglou, Theofania Tsironi, and Petros Taoukis. 2024. "Shelf Life Study of Chilled Mullet (Mugil cephalus): Histamine Formation and Quality Degradation at Constant and Dynamic Storage Conditions" Fishes 9, no. 12: 480. https://doi.org/10.3390/fishes9120480

APA Style

Ntzimani, A., Papamichail, E., Dermesonlouoglou, E., Tsironi, T., & Taoukis, P. (2024). Shelf Life Study of Chilled Mullet (Mugil cephalus): Histamine Formation and Quality Degradation at Constant and Dynamic Storage Conditions. Fishes, 9(12), 480. https://doi.org/10.3390/fishes9120480

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Shelf Life Study of Chilled Mullet (Mugil cephalus): Histamine Formation and Quality Degradation at Constant and Dynamic Storage Conditions

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