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Damage detection in horse mackerel ( Trachurus trachurus ) during chilled storage
Author(s) -
Aubourg Santiago P.
Publication year - 2001
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-001-0355-3
Subject(s) - horse mackerel , trimethylamine , food science , chemistry , fishery , fish <actinopterygii> , biology , biochemistry
Sensory and chemical analyses were performed during the chilled storage of whole and filleted horse mackerel ( Trachurus trachurus ), an underutilized medium‐fat fish species. For both kinds of fish products, satisfactory correlations with the storage time were obtained for amine formation (total volatile basenitrogen and trimethylamine‐nitrogen), lipid damage (free fatty acid formation), and formation of interaction compounds (fluorescence detection in the aqueous phase). Sensory analyses showed a gradual lower grading with time, with a shelf life of 14 d for whole‐fish samples and 12 d for fillet samples. Correlation and multivariate analyses between the sensory attributes and the chemical indices showed that trimethylamine‐nitrogen detection was the most accurate chemical method for damage assessment during the chilled storage of whole and filleted horse mackerel.