Suitability of volatile amines as freshness indexes for iced Mediterranean hake

被引：23

作者：

Baixas-Nogueras, S ^{[1
]}

Bover-Cid, S ^{[1
]}

Veciana-Nogués, MT ^{[1
]}

Vidal-Carou, MC ^{[1
]}

机构：

[1] Univ Barcelona, Fac Farm, E-08028 Barcelona, Spain

来源：

JOURNAL OF FOOD SCIENCE | 2003年 / 68卷 / 05期

关键词：

hake; spoilage; trimethylamine; total volatile basic nitrogen; P-ratio;

D O I：

10.1111/j.1365-2621.2003.tb12299.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Batches of gutted Mediterranean hake (Merluccius merluccius var. Mediterraneus) were stored, in different seasons of the year, for up to 20 d in ice. Changes in trimethylamine (TMA-N), total volatile bases (TVB-N), P-ratio and trimethylamine oxide (TMAO) were measured; sensory evaluation of raw and cooked hake samples was also carried out. Similar profiles were observed between the different trials for all the parameters studied. TVB-N was i not correlated with the time of ice storage, and proved to be better as a spoilage index than a freshness one. In contrast, TMA-N appears to be a good index of hake quality, and the value of 5 mg/100g of fish seems an appropriate limit of acceptability. P-ratio was a poorer index of freshness than was TMA-N.

引用

页码：1607 / 1610

页数：4

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