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Suitability of volatile amines as freshness indexes for iced Mediterranean hake.

Author(s) : BAIXAS-NOGUEIRAS S., BOVER-CID S., VECIANA-NOGUÉS M. T., et al.

Type of article: Article

Summary

Batches of gutted Mediterranean hake (Merluccius merluccius var. Mediterraneus) were stored, in different seasons of the year, for up to 20 days in ice. Changes in trimethylamine (TMA-N), total volatile bases (TVB-N), P-ratio and trimethylamine oxide (TMAO) were measured; sensory evaluation of raw and cooked hake samples was also carried out. Similar profiles were observed for all the parameters studied. TVB-N was not correlated with the time of ice storage, and proved to be better as a spoilage index than a freshness one. In contrast, TMA-N appears to be a good index of hake quality, and the value of 5 mg/100g of fish seems an appropriate limit of acceptability. P-ratio was a poorer index of freshness than was TMA-N.

Details

  • Original title: Suitability of volatile amines as freshness indexes for iced Mediterranean hake.
  • Record ID : 2004-1835
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 68 - n. 5
  • Publication date: 2003/06
  • Document available for consultation in the library of the IIR headquarters only.

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