Effects of storage in slurry ice on the microbial,chemical and sensory quality and on the shelf life of farmed turbot (Psetta maxima) |
| |
Authors: | Óscar Rodríguez Jorge Barros-Velázquez Carmen Piñeiro José M Gallardo Santiago P Aubourg |
| |
Affiliation: | 1. Department of Analytical Chemistry, Nutrition and Food Science, School of Veterinary Sciences, University of Santiago de Compostela, E-27002 Lugo, Spain;2. Department of Seafood Chemistry, Institute for Marine Research (IIM-CSIC), C/Eduardo Cabello 6, E-36208 Vigo, Spain |
| |
Abstract: | The application of slurry ice, a binary mixture of small spherical ice crystals surrounded by seawater at subzero temperature, is a potentially new preservation method for farmed turbot (Psetta maxima), a flat fish species of increasing commercial interest. Comparative biochemical, microbiological and sensory analyses were carried on turbot specimens stored in either slurry ice or flake ice for up to 40 days. The results obtained in the sensory analysis correlated well with the observed chemical and microbial changes. Storage of turbot in slurry ice resulted in a slowing-down of the nucleotide degradation pathway and lipid oxidation mechanisms. A good stabilisation of the high molecular weight protein fraction of turbot muscle was also achieved as a consequence of storage in slurry ice. A slower production of both trimethylamine and total volatile bases was also observed. Likewise, low levels of total aerobes, anaerobes, coliforms, and proteolytic bacteria were attained. The application of slurry ice to farmed turbot is advisable to achieve better quality maintenance during storage and distribution. |
| |
Keywords: | Chilling Slurry ice Turbot Aquaculture Shelf life Quality |
本文献已被 ScienceDirect 等数据库收录! |
|