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FRESHNESS LOSS IN SIERRA FISH ( SCOMBEROMORUS SIERRA ) MUSCLE STORED IN ICE AS AFFECTED BY POSTCAPTURE HANDLING PRACTICES
Author(s) -
CASTILLOYÁÑEZ FRANCISCO JAVIER,
PACHECOAGUILAR RAMÓN,
MÁRQUEZRÍOS ENRIQUE,
LUGOSÁNCHEZ MARÍA ELENA,
LOZANOTAYLOR JOSÉ
Publication year - 2007
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.1745-4514.2007.00098.x
Subject(s) - trimethylamine , fish <actinopterygii> , icing , fishery , sample (material) , environmental science , zoology , toxicology , chemistry , biology , chromatography , geography , meteorology , biochemistry
Postmortem biochemical changes of sierra fish muscle kept in ice over a 15‐day storage period were investigated. The experimental sample (ES), fish sample handled under controlled postcapture conditions and the commercial sample (CS), handled by domestic fishermen, were thoroughly compared. The K value increased linearly for both samples; however, the slope for the CS sample was 1.5‐fold higher than that for the ES. K values after 15 days on ice were 82% and 43% for CS and ES, respectively. Trimethylamine and total volatile bases values remained below critical limits for both samples. Experimental data indicated that commercial postcapture practices previous to full icing of the sample had significant effect on adenosine 5′‐triphosphate pattern degradation and freshness loss. It is highly recommended for domestic commercial fishermen and fish retailers to properly ice sierra fish immediately after capture to keep an edible quality for at least 15 days .