Journal
INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID
Volume 40, Issue -, Pages 390-397Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.ijrefrig.2013.12.010
Keywords
Merluccius; On-board chilling; Citric acid; Lactic acid; Shelf life
Categories
Funding
- Secretaria Xeral de I+D from the Xunta de Galicia (Galicia, Spain) [10 TAL 018 E]
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This 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. (C) 2013 Elsevier Ltd and IIR. All rights reserved.
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