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Estimate of postmortem loss of fish freshness with a biosensor system in rainbow trout (Oncorhynchus mykiss) and sea bass (Dicentrarchus labrax) at different storage temperatures.

Author(s) : POLI B. M., GERI G., MASCINI M., PARISI G., MECATTI M., GUIDOTTI P.

Summary

Post mortem changes of rainbow trout and sea bass quality were evaluated from the decomposition products of ATP, using the K1 freshness index [(inosine + hypoxanthine)/(inosine-5'-monophosphate + inosine + hypoxanthine)] in muscle. K1 of muscle juice of sixty rainbow trout and seventy sea bass, maintained at 18 deg C, at 4 deg C and at 4 deg C in ice, were determined every 24 h from slaughter, using a xanthine oxidase biosensor system. K1% rapidly increased within the first hours in fish maintained at 18 deg C, particularly with rainbow trout where at 24 h postmortem K1% reached 81, while with sea bass it only reached at about 46. K1 remained at around 30% in rainbow trout or below 20% in sea bass after the first day at 4 deg C. The limit of 40% was reached by the second day in rainbow trout but only in the sixth day in sea bass. Fish stored at 4 deg C in ice were over 40% by the third day in rainbow trout and only by the ninth day in sea bass. According to organoleptic parameters, the limit of 40% above which fish is not suitable for human consumption could be raised for Western countries.

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Details

  • Original title: Estimate of postmortem loss of fish freshness with a biosensor system in rainbow trout (Oncorhynchus mykiss) and sea bass (Dicentrarchus labrax) at different storage temperatures.
  • Record ID : 1997-1646
  • Languages: English
  • Source: Refrigeration and Aquaculture.
  • Publication date: 1996/03/20
  • Document available for consultation in the library of the IIR headquarters only.

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