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Use of citric and lactic acids in ice to enhance quality of two fish species during on-board chilled storage

Other TitlesUtilisation d'acides lactiques et citriques dans la glace afin d'améliorer la qualité de deux espèces de poissons pendant l'entreposage frigorifique à bord des navires de pêche
AuthorsGarcía-Soto, Bibiana; Fernández-No, Inmaculada C.; Barros-Velázquez, J. ; Aubourg, Santiago P.
On-board chilling
Citric acid
Lactic acid
Shelf life
Lepidorhombus whiffiagonis
Refroidissement à bord des bateaux de pêche
Acide citrique
Durée d'entreposage
Acide lactique
Issue Date2014
CitationInternational Journal of Refrigeration 40: 390-397 (2014)
AbstractThis work focused on the on-board chilled storage of European hake (Merluccius merluccius) and megrim (Lepidorhombus whiffiagonis). To enhance fish quality, an aqueous solution including citric (1.25 g l−1) and lactic (0.50 g l−1) acids was prepared, frozen, ground and employed as icing medium. Its effect on sensory, microbiological and chemical changes was monitored after 9, 12 and 15 days of on-board storage. Lower (p < 0.05) bacterial growth was detected according to microbiological (aerobe, anaerobe, psychrotrophe, proteolytic, and Enterobacteriaceae counts) and chemical (trimethylamine content) assessments. An inhibitory effect (p < 0.05) on autolysis development (K value assessment) in hake was also detected. Finally, an enhancement of sensory scores (eyes, external odour and gills) in both species was obtained. Results described allow to conclude that on-board employment of such acid-mixture icing system can provide a profitable strategy to obtain higher quality and safe products while unloading
Description8 páginas, 3 tablas, 3 figuras
Publisher version (URL)http://dx.doi.org/10.1016/j.ijrefrig.2013.12.010
Appears in Collections:(IIM) Artículos
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