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Chemical analysis and sensory evaluation of mahi-mahi (Coryphaena hippurus) during chilled storage.

Author(s) : ANTOINE F. R., WEI C. I., OTWELL W. S., et al.

Type of article: Article

Summary

Biogenic amines, total volatile base-nitrogen (TVB-N), and sensory evaluation are some of the indicators used for fish quality determination. The objective was to evaluate the relationship among histamine, cadaverine, putrescine, TVB-N, and sensory evaluation as quality assessment tools. Two groups of six mahi-mahi fillets were refrigerated at 7 °C and sampled on days 0, 2, 4, 6, 8, and 10. On day 3, histamine, cadaverine, and putrescine levels reached 5, 3, and 0.5 mg/100 g, respectively, whereas TVB-N reached 30 mg/100 g. Sensory scores were 6 to 6.5 (10 very fresh and 1 very spoiled) for odour, appearance, texture, and colour. Correlations were 0.78 and 0.72 between histamine and cadaverine and histamine and putrescine, 0.74 and 0.80 between TVB-N and cadaverine and TVB-N and putrescine, and 0.75 and 0.78 between odour and putrescine and odour and cadaverine. AromaMaps showed distinct trends for deteriorating mahi-mahi (Coryphaena hippurus) quality.

Details

  • Original title: Chemical analysis and sensory evaluation of mahi-mahi (Coryphaena hippurus) during chilled storage.
  • Record ID : 2005-0863
  • Languages: English
  • Source: Journal of Food Protection - vol. 67 - n. 10
  • Publication date: 2004/10

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