Influence of storage temperature on microbial spoilage characteristics of haddock fillets (Melanogrammus aeglefinus) evaluated by multivariate quality prediction

The proliferation of specific spoilage organisms (SSO) and quality changes were evaluated in haddock fillets stored in styrofoam boxes at 0, 7 and 15 °C and under temperature fluctuations. A rapid electronic nose technique was used to monitor different classes of compounds, representing microbial metabolites that were characteristic for the onset of spoilage odors. Photobacterium phosphoreum predominated among the spoilage bacteria and high levels of TVB-N were observed at sensory rejection. Pseudomonas spp. appeared to be responsible for the development of sweet, fruity spoilage odors in haddock fillets coinciding with increasing response of the electronic nose CO sensor. H₂S-producing bacteria, most likely Shewanella putrefaciens, were associated with the H₂S sensor's response at abusive temperature conditions. Partial Least Squares Regression (PLSR) was used as an explorative tool to provide a better understanding of the spoilage potential of SSOs, by evaluating models based on electronic nose responses and counts of specific spoilage organisms to predict sensory quality (Torry scores). The best prediction of the sensory quality was obtained by PLSR models based on five variables: the electronic nose sensors (CO, NH₃ and H₂S), pseudomonads counts and a time-temperature variable. Good agreement between the predicted and experimental data indicates that these variables characterize the sensory quality of haddock fillets stored under different temperatures.