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Postmortem changes in black skipjack muscle during storage on ice.

Author(s) : MAZORRA-MANZANO M. A., PACHECO-AGUILAR R., DÍAZ-ROJAS E. I., et al.

Type of article: Article

Summary

Quality characteristics of black-skipjack (Euthynnus lineatus) muscle kept in ice were evaluated by monitoring changes in chemical, microbiological, and sensory parameters over a 24-d storage period. The K value increased linearly from < 20% before d 3 to 75% at d 18. Muscle pH fluctuated between 5.7 to 6.0. Histamine did not exceed 50 ppm, while putrescine and cadaverine were < 40 ppm. Lipid deterioration was rather low with TBA values of 5 mg/100 g at d 18. Descriptive sensorial evaluation indicated excellent-to-good attributes at d 6 and good-to-acceptable attributes at d 18. Sensory assessment and K value gave the highest correlation with storage time, indicating a shelf life of 18 d.

Details

  • Original title: Postmortem changes in black skipjack muscle during storage on ice.
  • Record ID : 2001-2325
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 65 - n. 5
  • Publication date: 2000/07
  • Document available for consultation in the library of the IIR headquarters only.

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