Studie om mikrobiologisk säkerhet i kallpaketerad fisk inom kommunal måltidsdistribution
(2024) YTHL05 20241Livsmedelsteknik (kandidat)
Food Science
- Abstract
- The study explores the microbiological quality of saithe fillets cooked to an internal temperature of 72°C and subsequently cold-packaged under both modified and unmodified atmospheres. Through collaboration with a municipality, knowledge exchange has been facilitated, potentially identifying areas for future development within the subject area. The purpose of this study is to investigate how different packaging methods and storage times affect the microbiological quality of fish, with a focus on mesophilic aerobic microorganisms and coliform indicator bacteria within the Enterobacteriaceae family. In addition to the experimental investigation, an extensive literature review has been conducted to compare and relate our findings to previous... (More)
- The study explores the microbiological quality of saithe fillets cooked to an internal temperature of 72°C and subsequently cold-packaged under both modified and unmodified atmospheres. Through collaboration with a municipality, knowledge exchange has been facilitated, potentially identifying areas for future development within the subject area. The purpose of this study is to investigate how different packaging methods and storage times affect the microbiological quality of fish, with a focus on mesophilic aerobic microorganisms and coliform indicator bacteria within the Enterobacteriaceae family. In addition to the experimental investigation, an extensive literature review has been conducted to compare and relate our findings to previous research in the field.
The main findings of the study indicate that at an internal temperature of 72°C, no identifiable growth of mesophilic aerobic microorganisms or coliform indicator bacteria occurs based on the method used. Furthermore, no correlation between microbiological activity and decreased pH value was observed. However, a possible correlation between increasing pH value over time and microbiological activity was noted, suggesting a potential need for further investigation. Despite microbiological activity being unidentifiable within our limitations, sensory observations revealed that the fish was not palatable, which is of significant importance. The conclusion drawn is that the fish is likely to be considered microbiologically safe at an internal temperature of 72°C, but further specific microbiological sampling should be conducted to ensure safety, and despite likely safety, this internal temperature is not optimal from a sensory perspective. Furthermore, the study provided insight into opportunities for development regarding communication and routines with the collaborative partner to ensure that produced food holds a quality level from both safety and sensory perspective. (Less) - Abstract (Swedish)
- I studien utforskas den mikrobiologiska kvaliteten hos sejfiléer som tillagas till 72°C i innertemperatur och sedan kallpaketeras under både modifierad och icke-modifierad atmosfär. Genom ett samarbete med en kommun har vi kunnat utbyta kunskap och eventuellt identifiera områden för framtida utveckling inom ämnet. Syftet med denna studie är att undersöka hur olika förpackningsmetoder och lagringstider påverkar den mikrobiologiska kvaliteten hos fisk, med fokus på mesofila aeroba mikroorganismer och koliforma indikatorbakterier inom familjen Enterobacteriaceae. Utöver den mikrobiella undersökningen har en omfattande litteraturstudie genomförts för att jämföra och relatera våra resultat till tidigare forskning inom området.
... (More) - I studien utforskas den mikrobiologiska kvaliteten hos sejfiléer som tillagas till 72°C i innertemperatur och sedan kallpaketeras under både modifierad och icke-modifierad atmosfär. Genom ett samarbete med en kommun har vi kunnat utbyta kunskap och eventuellt identifiera områden för framtida utveckling inom ämnet. Syftet med denna studie är att undersöka hur olika förpackningsmetoder och lagringstider påverkar den mikrobiologiska kvaliteten hos fisk, med fokus på mesofila aeroba mikroorganismer och koliforma indikatorbakterier inom familjen Enterobacteriaceae. Utöver den mikrobiella undersökningen har en omfattande litteraturstudie genomförts för att jämföra och relatera våra resultat till tidigare forskning inom området.
Huvudresultaten av studien visar att vid en innertemperatur på 72°C sker ingen identifierbar tillväxt av mesofila aeroba mikroorganismer eller koliforma indikatorbakterier utifrån den använda metoden. Vi kunde inte heller observera någon korrelation mellan mikrobiologisk aktivitet och sänkt pH-värde. Däremot noterades en möjlig korrelation mellan ökande pH-värde över tid och mikrobiologisk aktivitet, vilket indikerar ett potentiellt behov av ytterligare undersökningar. Trots att mikrobiologisk aktivitet var oidentifierbar enligt våra avgränsningar visade sensoriska observationer att fisken inte var aptitretande, vilket är av stor betydelse. Slutsatsen är att fisken troligen kan betraktas som mikrobiologiskt säker vid en innertemperatur på 72°C men att ytterligare specifika mikrobiologiska provtagningar bör göras för att säkerställa säkerheten, samt att trots trolig säkerhet så är denna innertemperatur inte optimalt ur en sensorisk synvinkel. Vidare gav studien insikt i att det finns utvecklingsmöjligheter gällande kommunikation och rutiner hos samarbetspartnern för att säkerställa en standardiserad arbetsgång samt en kvalitet på producerade maträtter ur perspektiven, säkerhet och sensorisk upplevelse. (Less)
Please use this url to cite or link to this publication:
http://lup.lub.lu.se/student-papers/record/9164928
- author
- Persson, Malin LU and Siljedahl, Petter LU
- supervisor
-
- Ia Rosenlind LU
- Olena Prykhodko LU
- organization
- course
- YTHL05 20241
- year
- 2024
- type
- M2 - Bachelor Degree
- subject
- keywords
- Fisk, havet, kemiska processer i fisk, mikrobiologisk aktivitet, mikroorganismer, näringsinnehåll, kallpaketerade maträtter, transport, lagring, modifierad atmosfär, icke modifierad atmosfär, vakuum, luft, MAP, Livsmedelsteknik
- language
- Swedish
- id
- 9164928
- date added to LUP
- 2024-06-18 11:31:43
- date last changed
- 2024-06-18 11:31:43
@misc{9164928, abstract = {{The study explores the microbiological quality of saithe fillets cooked to an internal temperature of 72°C and subsequently cold-packaged under both modified and unmodified atmospheres. Through collaboration with a municipality, knowledge exchange has been facilitated, potentially identifying areas for future development within the subject area. The purpose of this study is to investigate how different packaging methods and storage times affect the microbiological quality of fish, with a focus on mesophilic aerobic microorganisms and coliform indicator bacteria within the Enterobacteriaceae family. In addition to the experimental investigation, an extensive literature review has been conducted to compare and relate our findings to previous research in the field. The main findings of the study indicate that at an internal temperature of 72°C, no identifiable growth of mesophilic aerobic microorganisms or coliform indicator bacteria occurs based on the method used. Furthermore, no correlation between microbiological activity and decreased pH value was observed. However, a possible correlation between increasing pH value over time and microbiological activity was noted, suggesting a potential need for further investigation. Despite microbiological activity being unidentifiable within our limitations, sensory observations revealed that the fish was not palatable, which is of significant importance. The conclusion drawn is that the fish is likely to be considered microbiologically safe at an internal temperature of 72°C, but further specific microbiological sampling should be conducted to ensure safety, and despite likely safety, this internal temperature is not optimal from a sensory perspective. Furthermore, the study provided insight into opportunities for development regarding communication and routines with the collaborative partner to ensure that produced food holds a quality level from both safety and sensory perspective.}}, author = {{Persson, Malin and Siljedahl, Petter}}, language = {{swe}}, note = {{Student Paper}}, title = {{Studie om mikrobiologisk säkerhet i kallpaketerad fisk inom kommunal måltidsdistribution}}, year = {{2024}}, }