Effects of storage in slurry ice on the microbial, chemical and sensory quality and on the shelf life of farmed turbot ( Psetta maxima)

The application of slurry ice, a binary mixture of small spherical ice crystals surrounded by seawater at subzero temperature, is a potentially new preservation method for farmed turbot ( Psetta maxima), a flat fish species of increasing commercial interest. Comparative biochemical, microbiological...

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Bibliographic Details
Published in:Food chemistry 2006-03, Vol.95 (2), p.270-278
Main Authors: Rodríguez, Óscar, Barros-Velázquez, Jorge, Piñeiro, Carmen, Gallardo, José M., Aubourg, Santiago P.
Format: Article
Language:English
Subjects:
Aquaculture
bacterial contamination
biochemical pathways
Biological and medical sciences
chemical composition
Chilling
cold storage
degradation
farmed fish
Food industries
food microbiology
food preservation
Fundamental and applied biological sciences. Psychology
ice
lipid peroxidation
Marine
nucleotides
Psetta maxima
Quality
Scophthalmus maximus
seawater
sensory properties
Shelf life
slurries
Slurry ice
storage temperature
storage time
trimethylamine
Turbot
volatile compounds
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Summary:The application of slurry ice, a binary mixture of small spherical ice crystals surrounded by seawater at subzero temperature, is a potentially new preservation method for farmed turbot ( Psetta maxima), a flat fish species of increasing commercial interest. Comparative biochemical, microbiological and sensory analyses were carried on turbot specimens stored in either slurry ice or flake ice for up to 40 days. The results obtained in the sensory analysis correlated well with the observed chemical and microbial changes. Storage of turbot in slurry ice resulted in a slowing-down of the nucleotide degradation pathway and lipid oxidation mechanisms. A good stabilisation of the high molecular weight protein fraction of turbot muscle was also achieved as a consequence of storage in slurry ice. A slower production of both trimethylamine and total volatile bases was also observed. Likewise, low levels of total aerobes, anaerobes, coliforms, and proteolytic bacteria were attained. The application of slurry ice to farmed turbot is advisable to achieve better quality maintenance during storage and distribution.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2004.11.054