Extension of the shelf life of chilled hake (Merluccius merluccius) by a novel icing medium containing natural organic acids.
Author(s) : GARCÍA-SOTO B., AUBOURG S. P., CALO-MATA P., et al.
Type of article: Article
Summary
Three combinations of two natural organic acids, citric acid (CA) and lactic acid (LA), in the form of novel flake icing systems were evaluated for the preservation of European hake (Merluccius merluccius), one of the most commercialised gadoid fish species in Europe. The flake icing systems were prepared with fresh water and 0.075%/0.050% (C-75 batch), 0.125%/0.050% (C-125 batch) and 0.175%/0.050% (C-175 batch) CA/LA, respectively. Aerobic mesophiles, psychrotrophs, proteolytic bacteria, anaerobes, Enterobacteriaceae, trimethylamine, lipid hydrolysis, primary, secondary and tertiary lipid oxidation events, and pH levels were evaluated in hake muscle in all batches during 13 d of chilled storage and the results were compared with sensory analyses. Significantly (p < 0.05) lower microbial counts were found in the C-175 batch for all five microbial groups investigated when compared with the control batch, with differences between batches of greater than 2 log CFU/g in the case of aerobes and anaerobes. The presence of organic acids in the icing systems also inhibited (p < 0.05) the increase in trimethylamine-nitrogen (TMA-N) content, with greater inhibition as the CA concentration in the ice increased. An inhibitory effect (p < 0.05) on fluorescent compound formation due to the presence of organic acids in the icing systems, which is indicative of tertiary lipid oxidation, was also observed at advanced storage times. These results correlated well with sensory analysis, which revealed that the shelf lives of the C-125 and C-175 batches were extended. The melting of the ice crystals containing the natural organic acid solutions, especially in the C-175 batch, exerted an antimicrobial washing effect that may explain the better protection of hake quality when stored in the proposed flake icing system.
Details
- Original title: Extension of the shelf life of chilled hake (Merluccius merluccius) by a novel icing medium containing natural organic acids.
- Record ID : 30008817
- Languages: English
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 34 - n. 2
- Publication date: 2013/12
- DOI: http://dx.doi.org/10.1016/j.foodcont.2013.05.007
Links
See other articles in this issue (4)
See the source
Indexing
-
Use of citric and lactic acids in ice to enhanc...
- Author(s) : GARCÍA-SOTO B., FERNÁNDEZ-NO I. C., BARROS-VELÁZQUEZ J., et al.
- Date : 2014/04
- Languages : English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 40
- Formats : PDF
View record
-
A simple method to evaluate the shelf life of r...
- Author(s) : PEREIRA M., MALFEITO-FERREIRA M.
- Date : 2015/03
- Languages : English
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 49
View record
-
TOTAL, NON-VOLATILE FREE FATTY ACIDS AS A FRESH...
- Author(s) : BARASSI C. A.
- Date : 1987
- Languages : English
- Source: J. Sci. Food Agric. - vol. 38 - n. 4
View record
-
Effect of lactic acid, ginger extract and sodiu...
- Author(s) : ZIAUDDIN K. S., RAO D. N., AMLA B. L.
- Date : 1995/03
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 32 - n. 2
View record
-
Fate of pGFP-bearing Escherichia coli O157:H7 i...
- Author(s) : AJJARAPU S., SHELEF L. A.
- Date : 1999/12
- Languages : English
- Source: Appl. environ. Microbiol. - vol. 65 - n. 12
View record