期刊
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
卷 78, 期 8, 页码 857-862出版社
AMER OIL CHEMISTS SOC A O C S PRESS
DOI: 10.1007/s11746-001-0355-3
关键词
chilling; damage; fillets; sensory and chemical analysis; underutilized fish; whole fish
Sensory and chemical analyses were performed during the chilled storage of whole and filleted horse mackerel (Trachurus trachurus), an underutilized medium-fat fish species. For both kinds of fish products, satisfactory correlations with the storage time were obtained for amino formation (total volatile base-nitrogen and trimethylamine-nitrogen), lipid damage (free fatty acid formation), and formation of interaction compounds (fluorescence detection in the aqueous phase). Sensory analyses showed a gradual lower grading with time, with a shelf life of 14 d for whole-fish samples and 12 d for fillet samples. Correlation and multivariate analyses between the sensory attributes and the chemical indices showed that trimethylamine-nitrogen detection was the most accurate chemical method for damage assessment during the chilled storage of whole and filleted horse mackerel.
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