Share

Quality assessment of Mediterranean horse mackerel (Trachurus mediterraneus) and blue jack mackerel (Trachurus picturatus) during storage in ice.

Author(s) : TZIKAS Z., AMBROSIADIS I., SOULTOS N., et al.

Type of article: Article

Summary

Sensory, physicochemical and microbiological analyses were carried out on Mediterranean horse mackerel and blue jack mackerel in order to determine quality changes during storage in ice. Sensory results indicated that whole Mediterranean horse mackerel and blue jack mackerel used in this trial had a shelf-life of 10 and 7 days, respectively. Fishtester and Fishchecker measurements showed that the quality of blue jack mackerel had deteriorated more rapidly. Fishchecker gave red sign (unfit for consumption) for first time on day 7 and day 6 in Mediterranean horse mackerel and blue jack mackerel, respectively. The pH of Mediterranean horse mackerel muscle was consistently lower than the pH of blue jack mackerel muscle during the storage period. The pH values of both species muscle increased gradually with time and pH value equal to 7 had almost coincided with the end of shelf-life. Bacterial loads in both fish species muscle remained rather low prior to day 10. The longer shelf life of Mediterranean horse mackerel as determined by sensory evaluation was not reflected in microbiological results suggesting that the difference was due to lower rate of autolysis rather than to reduced microbial activity. [Reprinted with permission from Elsevier. Copyright, 2007].

Details

  • Original title: Quality assessment of Mediterranean horse mackerel (Trachurus mediterraneus) and blue jack mackerel (Trachurus picturatus) during storage in ice.
  • Record ID : 2007-2163
  • Languages: English
  • Source: Food Control The International Journal of HACCP and Food Safety - vol. 18 - n. 10
  • Publication date: 2007/10

Links


See other articles in this issue (2)
See the source

Indexing