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Inhibition of quality loss in chilled megrim ( L epidorhombus whiffiagonis ) by employing citric and lactic acid icing
Author(s) -
GarcíaSoto Bibiana,
Böhme Karola,
BarrosVelázquez Jorge,
Aubourg Santiago P.
Publication year - 2014
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12268
Subject(s) - trimethylamine , food science , lactic acid , citric acid , chemistry , fish <actinopterygii> , icing , bacterial growth , shelf life , biochemistry , biology , bacteria , fishery , genetics , oceanography , geology
Summary This study focuses on the quality retention of megrim ( L epidorhombus whiffiagonis ) during chilled storage. Aqueous solutions of two different concentrations of citric ( CA ) and lactic ( LA ) acids were employed as icing media (0.125% CA –0.050% LA and 0.175% CA –0.050% LA , respectively; w/v). The effects of each solution on microbial activity, lipid damage and sensory acceptance were monitored for up to 13 days of storage. Lower ( P < 0.05) bacterial growth was detected according to microbiological (aerobe and psychrotroph counts) and chemical (trimethylamine‐ N and p H ) assessments, which led to an enhancement of sensory appreciation. Whereas control fish were determined as unacceptable at day 13, the acid‐iced fish were still acceptable at that time. Concerning lipid damage, an inhibitory effect ( P < 0.05) on fluorescent compound formation was observed in the acid‐iced fish. Present results allow to conclude that the use of a CA – LA icing system can provide a profitable strategy to obtain higher quality chilled fish.