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Título

Inhibition of chemical changes related to freshness loss during storage of horse mackerel (Trachurus trachurus) in slurry ice

AutorLosada, Vanesa ; Piñeiro, Carmen ; Barros-Velázquez, J. ; Aubourg, Santiago P.
Palabras claveSlurry ice
Flake ice
Horse mackerel
Damage pathways
Chemical changes
Sensory assessment
Quality
Shelf life
Fecha de publicación2005
EditorElsevier
CitaciónFood Chemistry 93(4): 619-625 (2005)
ResumenSlurry ice is a biphasic system consisting of small spherical ice crystals surrounded by seawater at subzero temperature. Its employment was evaluated in the present work as a new chilled storage method for whole horse mackerel (Trachurus trachurus) and compared with traditional flake icing. Different chemical analyses (nucleotide degradation, lipid hydrolysis and oxidation, interaction compounds formation and electrophoretic protein profiles) related to quality loss were checked and compared to sensory evaluation. An inhibitory effect on quality loss mechanisms was observed for the slurry ice treatment, according to the assessment of the K value, free fatty acid content, thiobarbituric acid index, fluorescent compounds formation and sarcoplasmic protein profiles. The sensory analysis showed a higher shelf-life time for fish treated under slurry icing than for flake iced fish (15 and 5 days, respectively). Results confirm the practical advantages of using slurry ice as a chilling storage method. According to the inhibition of lipid hydrolysis and oxidation obtained, the employment of slurry ice on relatively fat fish species is recommended to obtain safer and higher quality fish products.
Descripción7 páginas, 1 tabla, 6 figuras
Versión del editorhttp://dx.doi.org/10.1016/j.foodchem.2004.09.041
URIhttp://hdl.handle.net/10261/51560
DOI10.1016/j.foodchem.2004.09.041
ISSN0308-8146
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