Chemical Composition and Ice Spoilage of Albacore (Thunnus alalunga)

Pérez-Villarreal, Begoña; Pozo, R.

doi:10.1111/j.1365-2621.1990.tb05205.x

Cited by 51 publications

(41 citation statements)

References 22 publications

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“…In agreement with these results, other reports concerning hake (Baixas-Nogueras et al, 2002;Ru ız-Capillas & Moral, 2001) and other fish species (Fern andez-Salguero & Mackie, 1987;P erez-Villarreal & Pozo, 1990) have described sharp increases in TMA-N contents after 9-12 days of storage in conventional flake ice. In contrast with these results, the final TMA-N content determined here in the slurry ice batch was below 5 mg TMA-N/100 g muscle.…”

Section: Chemical Analysessupporting

confidence: 90%

Enhanced shelf-life of chilled European hake (Merluccius merluccius) stored in slurry ice as determined by sensory analysis and assessment of microbiological activity

Rodrı́guez

Losada

Aubourg

et al. 2004

Food Research International

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Slurry ice, a biphasic system consisting of small spherical ice crystals surrounded by seawater at subzero temperature, was evaluated as a new chilled storage method for whole European hake (Merluccius merluccius), a gadoid fish species of remarkable commercial interest, and this method was compared with a control batch stored for 19 days in traditional flake ice. The results obtained in the sensory analysis indicated a significant extension of shelf-life -from 5 days (flake ice batch) to 12 days (slurry ice batch) -in the latter batch, mainly deriving from a better maintenance of both external and fresh odour, the appearance of the gills and consistency. The slurry ice batch exhibited a significantly lower increase in pH as compared to the flake ice batch, this indicating a better control of the former over alkalinising microflora. Thus, significantly lower counts of total aerobes and proteolytic bacteria were also attained in hake muscle stored in slurry ice, microbial numbers reaching average differences of %1 log unit before 12 days of storage and above 2 or 3 log units, respectively, when this period was extended up to 19 days. The formation of total volatile basenitrogen and trimethylamine were also significantly lower in the slurry ice batch after 12 days of storage. According to the parameters assessed, storage of European hake in slurry ice extends the shelf-life of this species and allows a better maintenance of sensory and microbiological quality.

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Section: Chemical Analysessupporting

confidence: 90%

Enhanced shelf-life of chilled European hake (Merluccius merluccius) stored in slurry ice as determined by sensory analysis and assessment of microbiological activity

Rodrı́guez

Losada

Aubourg

et al. 2004

Food Research International

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“…In the case of a higher size fish, TMA levels showed a sharp increase only after 20 days during albacore tuna storage (Pérez-Villarreal and Pozo, 1990), according to the sensory assessment mentioned.…”

Section: Amine Formation and Nucleotide Degradationmentioning

confidence: 89%

“…Nucleotide degradation (ATP) has been observed to occur leading to a progressive formation of hypoxanthine with storage time in sardine (Nunes et al, 1992), horse mackerel (Smith et al, 1980) and salmon (Erikson et al, 1997); employment of the k-value showed a great correlation with sensory assessment and the storage time in albacore (Pérez-Villarreal and Pozo, 1990) and salmon (Erikson et al, 1997).…”

Section: Amine Formation and Nucleotide Degradationmentioning

confidence: 99%

Review: Loss of Quality during the Manufacture of Canned Fish Products

Aubourg

2001

Food sci. technol. int.

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From the moment the fish is caught till it arrives at the consumer as a canned product, raw matter is submitted to a variety of industrial steps. Thus, a storage process (namely, chilling or freezing) is needed for holding the raw material to be canned; a cooking step is normally employed for reducing moisture and inactivating endogenous enzyme activity; a rigorous thermal treatment (sterilization) is undertaken to inactivate micro-organisms; and a proper canned storage is necessary to guarantee good palatability of the product. As a result, labile and essential nutrients (proteins, vitamins, lipids, minerals) present in the raw fish are exposed to different processing conditions that can reduce the nutritional and sensory values of the final product. In the present work, detrimental changes produced in each of the steps involved in the manufacture of canned products are mentioned. This review is focused on nutritional and sensory losses in species commonly employed for canning preparation, and special attention is given to research concerning the effect of varying conditions of previous processing (chilling, freezing and frozen storage and cooking) on the quality of the final canned product. New and current technological strategies are recommended to increase the shelf life of previously stored material and to retain sensory and nutritional quality in the final canned product.Key Words: fish, chilling, freezing, cooking, sterilization, canning, quality Desde la captura del pescado hasta que el producto enlatado llega al consumidor, la materia prima se somete a diversos tratamientos industriales. Se precisa de un proceso de conservación (fundamentalmente refrigeración o congelación) generalmente también se precisa de la cocción con el fin de reducir el exceso de humedad e inactivar las enzimas endógenas. Se emplea un tratamiento térmico enérgico (esterilización) para inactivar los microorganismos, y se precisa de un almacenamiento posterior adecuado para garantizar una buena palatabilidad del producto. Como resultado, los nutrientes lábiles y esenciales (proteínas, vitaminas, lípidos, minerales) presentes en la materia prima se ven expuestos a una variedad de condiciones de procesamiento que pueden reducir los valores nutricionales y sensoriales del producto final. En el este trabajo se describen los cambios negativos producidos en cada uno de los eslabones incluidos en la preparación de productos de pescado enlatados. La revisión se centra en las pérdidas nutritivas y sensoriales experimentadas por las especies normalmente empleadas en la elaboración de conservas. Se dedica una atención especial a la información referente al efecto de distintas condiciones de procesamiento previo (refrigeración, congelación y conservación en estado congelado, cocción) sobre la calidad del producto final enlatado. Finalmente, se recomienda el uso de tecnologías nuevas y tradicionales mejoradas con el fin de aumentar el tiempo de vida útil del material almacenado previamente y para retener las calidades sensoriales y nutricional...

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“…Meanwhile, TMA are resulted from the reduction of trimethylamine-oxide (TMAO) by bacterial activity and intrinsic enzymes. It is often used as an index of freshness of fish and fish products (Hush 1988;Villareal and Pozo, 1990). The levels of TVB and TMA that have been considered as the upper limit in fishery products are 30 -35 mg/ 100 g (Hush, 1988;Sikorski et al, 1989;Connell, 1995) and 10 -15 mg/ 100 g (Sikorski et al, 1989;Connell, 1995).…”

Section: Introductionmentioning

confidence: 99%

Histamine and Histamine-Forming Bacteria in <i>Keropok lekor </i>(Malaysian Fish Sausage) during Processing

M.A.R.

Zaiton

Bakar

et al. 2009

FSTR

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Keropok lekor at different processing stages were obtained and examined for total volatile bases (TVB), trimethylamine (TMA), putrescine, cadaverine and histamine and their forming bacteria. TVB and TMA levels decreased significantly (p < 0.05) after boiling from 7.29 to 4.68 mg/ 100g and 3.38 to 1.81 mg/ 100g, respectively. After cooling stage, the levels of TMA, putrescine, cadaverine and histamine in keropok lekor were increased significantly (p < 0.05). Putrescine, cadaverine and histamine level for all samples was found less than allowable level, which is 50 ppm. Bacteria forming putrescine, cadaverine and histamine reduced significantly (p < 0.05) after boiling stage and it was increased significantly (p < 0.05) after cooling stage. Before the boiling stage, microorganisms isolated producing putrescine, cadaverine and histamine were members of the family Enterobacteriaceae and also members of Staphylococcus, Pseudomonas and Micrococcus genera. Members of the genera Pseudomonas that produce biogenic amines were not found from keropok lekor after the boiling stage.

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Chemical Composition and Ice Spoilage of Albacore (Thunnus alalunga)

Cited by 51 publications

References 22 publications

Enhanced shelf-life of chilled European hake (Merluccius merluccius) stored in slurry ice as determined by sensory analysis and assessment of microbiological activity

Enhanced shelf-life of chilled European hake (Merluccius merluccius) stored in slurry ice as determined by sensory analysis and assessment of microbiological activity

Review: Loss of Quality during the Manufacture of Canned Fish Products

Histamine and Histamine-Forming Bacteria in <i>Keropok lekor </i>(Malaysian Fish Sausage) during Processing

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