Freshness assessment of ray fish stored in ice by biochemical, chemical and physical methods

Ray fish were caught, filleted, and stored in ice. Fillets were analysed for 18 days to determine the chemical, biochemical and physical changes and their relation to the muscle eating quality. Trimethylamine (TMA-N), total volatile bases (TVB-N), ATP content and breakdown products, K value, pH, tex...

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Bibliographic Details
Published in:Food chemistry 2011-03, Vol.125 (1), p.49-54
Main Authors: Ocaño-Higuera, V.M., Maeda-Martínez, A.N., Marquez-Ríos, E., Canizales-Rodríguez, D.F., Castillo-Yáñez, F.J., Ruíz-Bustos, E., Graciano-Verdugo, A.Z., Plascencia-Jatomea, M.
Format: Article
Language:English
Subjects:
adenosine triphosphate
Biological and medical sciences
color
cooling
fish
fish fillets
food analysis
Food industries
food storage
Freshness
Fundamental and applied biological sciences. Psychology
ice
K value
muscle tissues
physicochemical properties
Postmortem changes
Quality
Ray fish muscle
storage quality
texture
thermal conductivity
trimethylamine
volatile compounds
water holding capacity
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Summary:Ray fish were caught, filleted, and stored in ice. Fillets were analysed for 18 days to determine the chemical, biochemical and physical changes and their relation to the muscle eating quality. Trimethylamine (TMA-N), total volatile bases (TVB-N), ATP content and breakdown products, K value, pH, texture, water-holding capacity (WHC) and colour changes were monitored. At the beginning of the study, the ray fish muscle showed a low concentration of ATP and a high value of inosine 5′-monophosphate (IMP). Regarding to the signs of freshness and deterioration, K value presented an exponential increase ( r2 = 0.95) with an initial value of 4.7% and a final value of 47.5%. Furthermore, the TBV-N and TMA-N significantly increased ( P < 0.05) during the storage in ice. As for the physical analysis whereas the texture changed ( P < 0.05); pH and the WHC were not affected ( P < 0.05). The overall results of this study indicated that the edible quality of ray fish muscle was maintained during at least 15 days of ice storage.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2010.08.034