Effects of previous frozen storage on chemical, microbiological and sensory changes during chilled storage of Mediterranean hake (Merluccius merluccius) after thawing |
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Authors: | Sònia Baixas-Nogueras Sara Bover-Cid M Teresa Veciana-Nogués M Carmen Vidal-Carou |
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Affiliation: | (1) Departament de Nutrició i Bromatologia- CeRTA, Facultat de Farmàcia, Universitat de Barcelona, Avinguda Joan XXIII s/n, 08028 Barcelona, Spain |
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Abstract: | The present work aimed to investigate the influence of freezing (−20 °C for 6 months) on the susceptibility of hake to chemical,
microbiological and sensory spoilage once thawed and stored in ice. Thus, volatile and biogenic amines, counts of psychrotrophic
and mesophilic bacteria, enterobacteria, pseudomonads and Shewanella together with sensory evaluation (of raw and cooked samples) were monitored during 14 days of iced storage in both fresh
and frozen-thawed hake (Merluccius merluccius). At the beginning of ice storage, freshness parameters were equivalent in both batches (fresh and frozen-thawed hake), but
different behaviour was observed during the iced storage. Overall, levels of volatile and biogenic amines increased much later
and then decreased to lower values in frozen-thawed hake in accordance with the delay of microbial development in comparison
with fresh hake. On the contrary, sensory spoilage occurred earlier in frozen-thawed hake. Therefore, the usual accepted or
regulated limits of acceptability of chemical and microbiological parameters would not be suitable for freshness assessment
of frozen-thawed hake. |
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Keywords: | Hake Frozen-thawing Trimethylamine Biogenic amines Sensory analysis |
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