Freshness assessment of ray fish stored in ice by biochemical, chemical and physical methods
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- 作者：V.M. Ocañ ; o-Higuera ; A.N. Maeda-Martí ; nez ; E. Marquez-Rí ; os ; D.F. Canizales-Rodrí ; guez ; F.J. Castillo-Yá ; ñ ; ez ; E. Ruí ; z-Bustos ; A.Z. Graciano-Verdugo ; M. Plascencia-Jatomea
- 关键词：Ray fish muscle ; Postmortem changes ; K value ; Freshness ; Quality
- 刊名：Food Chemistry
- 出版年：2011
- 出版时间：1 March 2011
- 年：2011
- 卷：125
- 期：1
- 页码：49-54
- 全文大小：359 K
文摘
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.