Premium
CHANGES IN POSTMORTEM QUALITY INDICES IN FINESCALE TRIGGERFISH MUSCLE STORED IN ICE
Author(s) -
PACHECOAGUILAR RAMÓN,
OCAÑOHIGUERA VÍCTOR M.,
CASTILLOYAÑEZ FRANCISCO J.,
MORÁNPALACIO EDGAR F.,
MÁRQUEZRÍOS ENRIQUE,
LUGOSÁNCHEZ MARÍA E.
Publication year - 2003
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.2003.tb00287.x
Subject(s) - shelf life , muscle protein , chemistry , zoology , anatomy , biology , food science , skeletal muscle
Postmortem changes of Finescale triggerfish muscle during 20 days of storage at 0C were evaluated by monitoring changes in chemical, biochemical and microbiological parameters. The K value increased linearly from an initial value of 3.5% to 43.3% at day 20. pH fluctuated from 6.38 to 6.55. TMA‐N and TVB‐N remained below critical limits with final values of 1.18 mg TMA‐N/100 g muscle and 29.7 mg TVB‐N/100 g muscle, respectively, suggesting a low microbial activity. Composition of muscle protein fractions was not affected during the storage period; however, an initial high level of alkali‐soluble protein was detected. The overall results indicated that triggerfish has excellent shelf‐life on ice.