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Correlation between biochemical and sensory quality indices in hake stored in ice

AuthorsRuiz-Capillas, C. ; Moral, Antonio
Issue Date2001
CitationFood Research International 34: 441- 447 (2001)
AbstractWhole gutted hake was stored for 25 days in ice. Changes in pH, trimethylamine nitrogen (TMA-N), total volatile basic nitrogen (TVB-N), and lipid deterioration [2-thiobarbituric acid (TBA) index] was studied, and correlated with sensory analysis (inspection and tasting). There was a very high correlation between TMA-N and TVB-N indices. TBA levels remained very low throughout the assay and were correlated with the results found in the tasting analysis, where the tasters did not detect any rancidity. However, the TBA results had a very low correlation with the inspection analysis and the TMA-N and TVB-N analyses. The pH, TMA-N and TVB-N indices had a very high correlation with the sensory analyses, which means these parameters are more suitable as indices for spoilage of hake. © 2001 Elsevier Science Ltd.
Identifiersdoi: 10.1016/S0963-9969(00)00189-7
issn: 0963-9969
Appears in Collections:(IF) Artículos
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