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Influence of ice storage on ray ( raja clavata ) wing muscle
Author(s) -
Pastoriza Laura,
Sampedro Gabriel
Publication year - 1994
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740640103
Subject(s) - water holding capacity , chemistry , food science , zoology , fish <actinopterygii> , urea , shelf life , biology , fishery , biochemistry
Abstract Determinations of pH, urea, extractable protein (EP), apparent viscosity (AV), water‐binding capacity (WBC), hardness (H), Hunter L, a and b values and sensory evaluation (SE) (raw and cooked), as well as microbiological analysis, were used to study the effects of ice storage on the stability of ray ( Raja clavata ) muscle. Significant changes were found in pH, bacterial growth and sensory assessment (ammoniacal odour and colour) during the storage period. Urea content, EP, AP, WBC (measured as water loss) and Hunter L value (in cooked muscle) decreased significantly. Statistical analyses did not show significant differences in H and Hunter L value (in raw muscle). The decrease in urea concentration can be described as a linear function of the number of microorganisms suggesting the microbiological character of the process. No dependence was observed between pH or number of microorganisms and EP, whereas AP was much more affected and showed a marked dependence on these two parameters treated independently. The results of this research showed that wings could be stored in ice for 9–10 days without causing important loss of quality. The fish was considered excellent up to day 7 and acceptable after 9 days but unacceptable after 11–12 days onwards. Nonetheless, the shelf‐life of the ray in the iced state can vary depending upon the initial state of freshness, handling and the biological conditions of the fish. Microbiological analysis, pH, EP, AV, WBC, SE and Hunter L value have been demonstrated to be factors which could be used to monitor the deterioration of ray during ice storage.