Spoilage of European hake (<i>Merluccius merluccius</i>) in ice

Pérez-Villarreal, Begoña; Howgate, P.

doi:10.1002/jsfa.2740410406

Cited by 21 publications

(15 citation statements)

References 17 publications

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“…Initial values of TVB-N in hake samples were around 14 mg/ 100g of fish, which is consistent with the results reported by other authors (Kairiyama and others 1990;Pastoriza and others 1998;Pérez-Villarreal and Howgate 1987;Anastasio and others 1999) (Figure 1). TVB-N levels were quite constant during the first 10 d of ice storage, and then started to increase.…”

Section: Resultssupporting

confidence: 94%

Suitability of Volatile Amines as Freshness Indexes for Iced Mediterranean Hake

Baixas‐Nogueras¹,

Bover‐Cid²,

Veciana‐Nogués³

et al. 2003

Journal of Food Science

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Batches of gutted Mediterranean hake (Merluccius merluccius var. Mediterraneus) were stored, in different seasons of the year, for up to 20 d in ice. Changes in trimethylamine (TMA-N), total volatile bases (TVB-N), Pratio and trimethylamine oxide (TMAO) were measured; sensory evaluation of raw and cooked hake samples was also carried out. Similar profiles were observed between the different trials for all the parameters studied. TVB-N was not correlated with the time of ice storage, and proved to be better as a spoilage index than a freshness one. In contrast, TMA-N appears to be a good index of hake quality, and the value of 5 mg/100g of fish seems an appropriate limit of acceptability. P-ratio was a poorer index of freshness than was TMA-N.

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Section: Resultssupporting

confidence: 94%

Suitability of Volatile Amines as Freshness Indexes for Iced Mediterranean Hake

Baixas‐Nogueras¹,

Bover‐Cid²,

Veciana‐Nogués³

et al. 2003

Journal of Food Science

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“…It is also similar to texture results in orange roughy, Hopfostethus atlanticus (Scott et a f . , 1986) and European hake, Merfuccius (Perez-Villarreal & Howgate, 1987), but contrasts to a study on jack mackerel, Trachurus novaezelandiue (Ryder et a f . , 1984) ,in which changes in texture contributed to a loss in quality.…”

Section: Sensory Analysesmentioning

confidence: 71%

Sensory, microbiological and chemical changes in hoki stored in ice

Ryder¹,

Fletcher²,

Stec³

et al. 1993

Int J of Food Sci Tech

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Sensory, physical, microbiological and chemical analyses were carried out on whole hoki during 21 days of storage in ice. Sensory results show that cooked hoki developed unpleasant odours and flavours after 11 days. Texture changes in cooked fish were minimal. Assessment of the raw fish provided a useful means of predicting quality of cooked fish. The total viable aerobic count on the fish surface first exceeded ICMSF standards after fish had been stored for 11 days in ice. Hypoxanthine and K value were good objective indicators of the freshness of hoki, while measurement of trimethylamine provided a means to monitor the onset of spoilage. et al.methods. Useful objective methods of assessment for cooked hoki quality were also determined. The experiment used fish caught in the main catching season and location to represent the majority of hoki landed in New Zealand. Materials and methods FishHoki were caught off the northwest coast of the South Island during the spawning season for hoki. This is the main area and peak catching season for hoki in New Zealand. The fish were caught at a depth of 505 m at Latitude 41'23's and Longitude 17W41'E by bottom trawling. The fish were taken from the deck immediately and packed into polythene lined polystyrene cartons with an equal volume of ice. Twenty fish were frozen to -30°C to be used as a reference sample for sensory analysis of cooked fish. The fish were transported to our laboratories and were less than 2 days in ice on arrival. They were then placed in an insulated container at an ambient temperature of 4°C. The ice : fish ratio of 1 : 1 was maintained throughout the trial. Sampling protocolThe fish were sampled immediately after catching and on days 2, 4, 6, 8, 11, 13, 15, 18, and 21. At each sampling time, ten whole fish were removed from the ice for evaluation. Five fish were used for microbiological analyses. When needed, one fillet from three of these fish was set aside for sensory assessment of the cooked flesh. The other five whole fish were used for determination of the physical characteristics and sensory assessment of raw fish. One skinned fillet from each of these fish was put in an individual plastic bag and frozen at -30°C to await chemical analysis. When needed, the other fillet from each of these fish was set aside for sensory assessment of the cooked flesh, making a total of eight fillets for this purpose. Physical characteristics and proximate analysisEach fish was weighed, sexed, and the length measured. Five fish were removed after being stored for 2 days in ice for determination of protein, ash, oil and moisture (Vlieg, 1984). Sensory analysesRaw fish. The fish were examined for changes in appearance and odour. This included description of the eyes, surface, gills, and fillet. Each fish was assessed by at least two people experienced in fish quality evaluation. A demerit point scoring system (Bremner ef at., 1987) was also used. This system assigns demerit points to general appearance and to the state of rigor, eyes, gills, surface and belly. This ...

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“…Perez-Villareal and Howgate (1987) and Moral and others (1981) studied the development of TMA and TVBN in hake stored in ice. The correlation between these biochemical indices and the sensory assessment to determine the quality of hake were studied by Burt and others (1976).…”

Section: B Iogenic Amines Have Been Extensively Studied In a Widementioning

confidence: 98%

Production of Biogenic Amines and Their Potential Use as Quality Control Indices for Hake (Merluccius merluccius, L.) Stored in Ice

Ruíz‐Capillas

Moral

2001

Journal of Food Science

109

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The production of tyramine, histamine, putrescine, cadaverine, agmatine, and spermidine was studied for use as quality indices in muscle of gutted hake stored in ice for 25 d. The changes in biogenic amine concentrations were correlated with trimethylamine nitrogen levels. All concentrations except for spermidine, increased progressively throughout storage. During storage, cadaverine reached 72.14 mg/kg while there were no significant increases in histamine and tyramine. The levels of free amino acids, which may be metabolized into biogenic amines, were not correlated to respective biogenic amines levels. The production of cadaverine and agmatine occurred prior to spoilage and these biogenic amines may indicate freshness of hake stored in ice.

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Spoilage of European hake (Merluccius merluccius) in ice

Cited by 21 publications

References 17 publications

Suitability of Volatile Amines as Freshness Indexes for Iced Mediterranean Hake

Suitability of Volatile Amines as Freshness Indexes for Iced Mediterranean Hake

Sensory, microbiological and chemical changes in hoki stored in ice

Production of Biogenic Amines and Their Potential Use as Quality Control Indices for Hake (Merluccius merluccius, L.) Stored in Ice

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