Chemical analysis and sensory evaluation of mahi-mahi (Cryphaena hippurus) during chilled storage.
J Food Prot
; 67(10): 2255-62, 2004 Oct.
Article
em En
| MEDLINE
| ID: mdl-15508638
ABSTRACT
Biogenic amines, total volatile base-nitrogen (TVB-N), and sensory evaluation are some of the indicators used for fish quality determination. Our objective was to evaluate the relationship among histamine, cadaverine, putrescine, TVB-N, and sensory evaluation as quality assessment tools. Two groups of six mahi-mahi fillets were refrigerated at 7 degrees C and sampled on days 0, 2, 4, 6, 8, and 10. On day 3, histamine, cadaverine, and putrescine levels reached 5, 3, and 0.5 mg/100 g, respectively, whereas TVB-N reached 30 mg/100 g. Sensory scores were 6 to 6.5 (10 very fresh and 1 very spoiled) for odor, appearance, texture, and color. Correlations were 0.78 and 0.72 between histamine and cadaverine and histamine and putrescine, 0.74 and 0.80 between TVB-N and cadaverine and TVB-N and putrescine, and 0.75 and 0.78 between odor and putrescine and odor and cadaverine. AromaMaps showed distinct trends for deteriorating mahi-mahi (Coryphaena hippurus) quality.
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Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Alimentos Marinhos
/
Temperatura Baixa
/
Manipulação de Alimentos
/
Conservação de Alimentos
Limite:
Animals
Idioma:
En
Revista:
J Food Prot
Ano de publicação:
2004
Tipo de documento:
Article
País de afiliação:
Estados Unidos