TY - JOUR
T1 - Freshness assessment of ray fish stored in ice by biochemical, chemical and physical methods
AU - Ocaño-Higuera, V. M.
AU - Maeda-Martínez, A. N.
AU - Marquez-Ríos, E.
AU - Canizales-Rodríguez, D. F.
AU - Castillo-Yáñez, F. J.
AU - Ruíz-Bustos, E.
AU - Graciano-Verdugo, A. Z.
AU - Plascencia-Jatomea, M.
PY - 2011/3/1
Y1 - 2011/3/1
N2 - Ray fish were caught, filleted, and stored in ice. Fillets were analysed for 18. days to determine the chemical, biochemical and physical changes and their relation to the muscle eating quality. Trimethylamine (TMA-N), total volatile bases (TVB-N), ATP content and breakdown products, K value, pH, texture, water-holding capacity (WHC) and colour changes were monitored. At the beginning of the study, the ray fish muscle showed a low concentration of ATP and a high value of inosine 5'-monophosphate (IMP). Regarding to the signs of freshness and deterioration, K value presented an exponential increase (r2. =0.95) with an initial value of 4.7% and a final value of 47.5%. Furthermore, the TBV-N and TMA-N significantly increased (P<0.05) during the storage in ice. As for the physical analysis whereas the texture changed (P<0.05); pH and the WHC were not affected (P<0.05). The overall results of this study indicated that the edible quality of ray fish muscle was maintained during at least 15. days of ice storage. © 2010 Elsevier Ltd.
AB - Ray fish were caught, filleted, and stored in ice. Fillets were analysed for 18. days to determine the chemical, biochemical and physical changes and their relation to the muscle eating quality. Trimethylamine (TMA-N), total volatile bases (TVB-N), ATP content and breakdown products, K value, pH, texture, water-holding capacity (WHC) and colour changes were monitored. At the beginning of the study, the ray fish muscle showed a low concentration of ATP and a high value of inosine 5'-monophosphate (IMP). Regarding to the signs of freshness and deterioration, K value presented an exponential increase (r2. =0.95) with an initial value of 4.7% and a final value of 47.5%. Furthermore, the TBV-N and TMA-N significantly increased (P<0.05) during the storage in ice. As for the physical analysis whereas the texture changed (P<0.05); pH and the WHC were not affected (P<0.05). The overall results of this study indicated that the edible quality of ray fish muscle was maintained during at least 15. days of ice storage. © 2010 Elsevier Ltd.
U2 - 10.1016/j.foodchem.2010.08.034
DO - 10.1016/j.foodchem.2010.08.034
M3 - Article
SP - 49
EP - 54
JO - Food Chemistry
JF - Food Chemistry
SN - 0308-8146
ER -