Postmortem Biochemical and Microbiological Changes in Loricariid Catfish (Pterygoplichthys disjunctivus) Muscle During Ice Storage

Enrique Marquez-Rios; Ramon Pacheco-Aguilar; Juan Carlos Ramirez-Suarez; Victor M. Ocano-Higuera; Celia O. García-Sifuentes; Susana M. Scheuren-Acevedo; Miguel A. Mazorra-Manzano

doi:10.1080/10498850.2013.828146

Postmortem Biochemical and Microbiological Changes in Loricariid Catfish (Pterygoplichthys disjunctivus) Muscle During Ice Storage

Enrique Marquez-Rios, Ramon Pacheco-Aguilar, Juan Carlos Ramirez-Suarez^*, Victor M. Ocano-Higuera, Celia O. García-Sifuentes, Susana M. Scheuren-Acevedo, Miguel A. Mazorra-Manzano

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

4 Scopus citations

Abstract

Postmortem biochemical and microbiological changes in loricariid catfish (Pterygoplichthys disjunctivus) muscle were evaluated during ice storage for 20 days. Values of pH remained stable for 15 days (7.4 ± 0.2), and total volatile base-nitrogen (TVB-N) remained under acceptable limits throughout storage, with a final value of 25.2 ± 3.3 mg N/100 g muscle at Day 20. Adenosine-5′-triphosphate (ATP) and derivatives followed a postmortem degradation pattern similar to other species, with the K-value being the best freshness loss indicator. Biochemical and microbiological changes indicated that the shelf life of iced loricariid catfish muscle was 15 days under optimal (0°C) storage conditions.

Original language	English
Pages (from-to)	105-113
Number of pages	9
Journal	Journal of Aquatic Food Product Technology
Volume	25
Issue number	1
DOIs	https://doi.org/10.1080/10498850.2013.828146
State	Published - 2 Jan 2016

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Publisher Copyright:
© 2016 Taylor & Francis.

Keywords

K-value
Pterygoplichthys disjunctivus
loricariid catfish
microbiological changes
postmortem muscle changes

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10.1080/10498850.2013.828146

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Marquez-Rios, E., Pacheco-Aguilar, R., Ramirez-Suarez, J. C., Ocano-Higuera, V. M., García-Sifuentes, C. O., Scheuren-Acevedo, S. M., & Mazorra-Manzano, M. A. (2016). Postmortem Biochemical and Microbiological Changes in Loricariid Catfish (Pterygoplichthys disjunctivus) Muscle During Ice Storage. Journal of Aquatic Food Product Technology, 25(1), 105-113. https://doi.org/10.1080/10498850.2013.828146

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title = "Postmortem Biochemical and Microbiological Changes in Loricariid Catfish (Pterygoplichthys disjunctivus) Muscle During Ice Storage",

abstract = "Postmortem biochemical and microbiological changes in loricariid catfish (Pterygoplichthys disjunctivus) muscle were evaluated during ice storage for 20 days. Values of pH remained stable for 15 days (7.4 ± 0.2), and total volatile base-nitrogen (TVB-N) remained under acceptable limits throughout storage, with a final value of 25.2 ± 3.3 mg N/100 g muscle at Day 20. Adenosine-5′-triphosphate (ATP) and derivatives followed a postmortem degradation pattern similar to other species, with the K-value being the best freshness loss indicator. Biochemical and microbiological changes indicated that the shelf life of iced loricariid catfish muscle was 15 days under optimal (0°C) storage conditions.",

keywords = "K-value, Pterygoplichthys disjunctivus, loricariid catfish, microbiological changes, postmortem muscle changes",

author = "Enrique Marquez-Rios and Ramon Pacheco-Aguilar and Ramirez-Suarez, {Juan Carlos} and Ocano-Higuera, {Victor M.} and Garc{\'i}a-Sifuentes, {Celia O.} and Scheuren-Acevedo, {Susana M.} and Mazorra-Manzano, {Miguel A.}",

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doi = "10.1080/10498850.2013.828146",

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Marquez-Rios, E, Pacheco-Aguilar, R, Ramirez-Suarez, JC, Ocano-Higuera, VM, García-Sifuentes, CO, Scheuren-Acevedo, SM & Mazorra-Manzano, MA 2016, 'Postmortem Biochemical and Microbiological Changes in Loricariid Catfish (Pterygoplichthys disjunctivus) Muscle During Ice Storage', Journal of Aquatic Food Product Technology, vol. 25, no. 1, pp. 105-113. https://doi.org/10.1080/10498850.2013.828146

Postmortem Biochemical and Microbiological Changes in Loricariid Catfish (Pterygoplichthys disjunctivus) Muscle During Ice Storage. / Marquez-Rios, Enrique; Pacheco-Aguilar, Ramon; Ramirez-Suarez, Juan Carlos et al.
In: Journal of Aquatic Food Product Technology, Vol. 25, No. 1, 02.01.2016, p. 105-113.

Research output: Contribution to journal › Article › peer-review

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AU - Marquez-Rios, Enrique

AU - Pacheco-Aguilar, Ramon

AU - Ramirez-Suarez, Juan Carlos

AU - Ocano-Higuera, Victor M.

AU - García-Sifuentes, Celia O.

AU - Scheuren-Acevedo, Susana M.

AU - Mazorra-Manzano, Miguel A.

PY - 2016/1/2

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AB - Postmortem biochemical and microbiological changes in loricariid catfish (Pterygoplichthys disjunctivus) muscle were evaluated during ice storage for 20 days. Values of pH remained stable for 15 days (7.4 ± 0.2), and total volatile base-nitrogen (TVB-N) remained under acceptable limits throughout storage, with a final value of 25.2 ± 3.3 mg N/100 g muscle at Day 20. Adenosine-5′-triphosphate (ATP) and derivatives followed a postmortem degradation pattern similar to other species, with the K-value being the best freshness loss indicator. Biochemical and microbiological changes indicated that the shelf life of iced loricariid catfish muscle was 15 days under optimal (0°C) storage conditions.

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JO - Journal of Aquatic Food Product Technology

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IS - 1

ER -

Postmortem Biochemical and Microbiological Changes in Loricariid Catfish (Pterygoplichthys disjunctivus) Muscle During Ice Storage

Abstract

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Keywords

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