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On-board quality preservation of megrim (Lepidorhombus whiffiagonis) by a novel ozonised-slurry ice system

AutorAubourg, Santiago P. ; Losada, Vanesa ; Gallardo, José Manuel ; Miranda, José M.; Barros-Velázquez, J.
Palabras claveOn-board storage
Slurry ice
Shelf life
Fecha de publicación2006
CitaciónEuropean Food Research and Technology 223(2): 232-237 (2006)
ResumenThe use of a combined ozonised-slurry ice system was investigated as a new refrigeration system for the on-board storage of megrim (Lepidorhombus whiffiagonis), a fish species that is usually stored aboard fishing vessels for 1 to 2 weeks. The time elapsed between the catch and unloading at the harbour affects its quality and commercial value directly. Microbiological, chemical and sensory analyses were carried out in megrim after 2 weeks of onboard storage in ozonised slurry ice, slurry ice or flake ice, and for an additional period of 6 days. Sensory analyses revealed that megrim specimens stored in ozonised slurry ice (oSI600 batch) maintained A quality even after 20 days of storage, while counterpart batches stored in flake ice showed B quality at unloading, after 14 days of on-board storage. Storage in ozonised slurry ice (oSI600 batch) also led to significantly (p<0.05) lower counts of aerobic mesophiles, psychrotrophic bacteria, Enterobacteriaceae and proteolytic microorganisms in megrim muscle as compared with flake ice. Biochemical analyses revealed that the use of ozonised-slurry ice or slurry ice alone slowed down the formation of total volatile base-nitrogen (TVBN) and trimethylamine-nitrogen (TMA-N) in comparison with storage in flake ice, also allowing a better control of pH. Lipid hydrolysis and oxidation events also occurred at a lower rate in the ozonised-slurry ice and slurry ice batches than in the flake ice batch. The present study demonstrates that the combination of slurry ice and ozone for the on-board storage of megrim is advisable, thus improving the quality and extending the shelf life of this fish species.
Descripción6 páginas, 3 tablas.-- The final publication is available at www.springerlink.com
Versión del editorhttp://dx.doi.org/10.1007/s00217-005-0182-z
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