Extension of the shelf life of chilled hake (Merluccius merluccius) by a novel icing medium containing natural organic acids

8 páginas, 4 tablas, 3 figuras

Detalles Bibliográficos
Autores: García-Soto, Bibiana, Aubourg, Santiago P., Calo-Mata, Pilar, Barros-Velázquez, Jorge
Tipo de recurso: artículo
Fecha de publicación:2013
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/78787
Acceso en línea:http://hdl.handle.net/10261/78787
Access Level:acceso abierto
Palabra clave:Merluccius merluccius
Chilling
Citric acid
Lactic acid
Shelf life
Icing medium
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spelling Extension of the shelf life of chilled hake (Merluccius merluccius) by a novel icing medium containing natural organic acidsGarcía-Soto, BibianaAubourg, Santiago P.Calo-Mata, PilarBarros-Velázquez, JorgeMerluccius merlucciusChillingCitric acidLactic acidShelf lifeIcing medium8 páginas, 4 tablas, 3 figurasThree combinations of two natural organic acids, citric acid (CA) and lactic acid (LA), in the form of novel flake icing systems were evaluated for the preservation of European hake (Merluccius merluccius), one of the most commercialised gadoid fish species in Europe. The flake icing systems were prepared with fresh water and 0.075%/0.050% (C-75 batch), 0.125%/0.050% (C-125 batch) and 0.175%/0.050% (C-175 batch) CA/LA, respectively. Aerobic mesophiles, psychrotrophs, proteolytic bacteria, anaerobes, Enterobacteriaceae, trimethylamine, lipid hydrolysis, primary, secondary and tertiary lipid oxidation events, and pH levels were evaluated in hake muscle in all batches during 13 d of chilled storage and the results were compared with sensory analyses. Significantly (p < 0.05) lower microbial counts were found in the C-175 batch for all five microbial groups investigated when compared with the control batch, with differences between batches of greater than 2 log CFU/g in the case of aerobes and anaerobes. The presence of organic acids in the icing systems also inhibited (p < 0.05) the increase in trimethylamine-nitrogen (TMA-N) content, with greater inhibition as the CA concentration in the ice increased. An inhibitory effect (p < 0.05) on fluorescent compound formation due to the presence of organic acids in the icing systems, which is indicative of tertiary lipid oxidation, was also observed at advanced storage times. These results correlated well with sensory analysis, which revealed that the shelf lives of the C-125 and C-175 batches were extended. The melting of the ice crystals containing the natural organic acid solutions, especially in the C-175 batch, exerted an antimicrobial washing effect that may explain the better protection of hake quality when stored in the proposed flake icing system.This work was supported by the Secretaría Xeral de I + D from the Xunta de Galicia (Galicia, Spain) through the Research Project 10 TAL 018E.Peer reviewedElsevier201320132013info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501http://hdl.handle.net/10261/78787reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Ingléshttp://dx.doi.org/10.1016/j.foodcont.2013.05.007info:eu-repo/semantics/openAccessoai:digital.csic.es:10261/787872026-05-22T06:33:51Z
dc.title.none.fl_str_mv Extension of the shelf life of chilled hake (Merluccius merluccius) by a novel icing medium containing natural organic acids
title Extension of the shelf life of chilled hake (Merluccius merluccius) by a novel icing medium containing natural organic acids
spellingShingle Extension of the shelf life of chilled hake (Merluccius merluccius) by a novel icing medium containing natural organic acids
García-Soto, Bibiana
Merluccius merluccius
Chilling
Citric acid
Lactic acid
Shelf life
Icing medium
title_short Extension of the shelf life of chilled hake (Merluccius merluccius) by a novel icing medium containing natural organic acids
title_full Extension of the shelf life of chilled hake (Merluccius merluccius) by a novel icing medium containing natural organic acids
title_fullStr Extension of the shelf life of chilled hake (Merluccius merluccius) by a novel icing medium containing natural organic acids
title_full_unstemmed Extension of the shelf life of chilled hake (Merluccius merluccius) by a novel icing medium containing natural organic acids
title_sort Extension of the shelf life of chilled hake (Merluccius merluccius) by a novel icing medium containing natural organic acids
dc.creator.none.fl_str_mv García-Soto, Bibiana
Aubourg, Santiago P.
Calo-Mata, Pilar
Barros-Velázquez, Jorge
author García-Soto, Bibiana
author_facet García-Soto, Bibiana
Aubourg, Santiago P.
Calo-Mata, Pilar
Barros-Velázquez, Jorge
author_role author
author2 Aubourg, Santiago P.
Calo-Mata, Pilar
Barros-Velázquez, Jorge
author2_role author
author
author
dc.subject.none.fl_str_mv Merluccius merluccius
Chilling
Citric acid
Lactic acid
Shelf life
Icing medium
topic Merluccius merluccius
Chilling
Citric acid
Lactic acid
Shelf life
Icing medium
description 8 páginas, 4 tablas, 3 figuras
publishDate 2013
dc.date.none.fl_str_mv 2013
2013
2013
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
format article
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/78787
url http://hdl.handle.net/10261/78787
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv http://dx.doi.org/10.1016/j.foodcont.2013.05.007
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869410214227214336
score 15,811543

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