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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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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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creator	Rodríguez, Óscar Barros-Velázquez, Jorge Piñeiro, Carmen Gallardo, José M. Aubourg, Santiago P.
description	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.
doi_str_mv	10.1016/j.foodchem.2004.11.054
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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. 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source	ScienceDirect Freedom Collection 2022-2024
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
title	Effects of storage in slurry ice on the microbial, chemical and sensory quality and on the shelf life of farmed turbot ( Psetta maxima)
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