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Effect of slurry ice on chemical changes related to quality loss during European Hake (Merluccius merluccius) chilled storage

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Abstract

Slurry ice is a biphasic system consisting of small spherical ice crystals surrounded by seawater at subzero temperature. Its employment was evaluated in the present work as a new chilled storage method for whole European Hake (Merluccius merluccius) and compared to traditional flake icing. Different chemical analyses (nucleotide degradation, formaldehyde formation, lipid hydrolysis and oxidation, interaction compound formation, and electrophoretic protein profiles) related to quality changes were analysed and compared to sensory evaluation. An inhibitory effect on quality loss mechanisms was observed for the slurry ice treatment, according to nucleotide degradation (K value), free formaldehyde content, browning development, and sarcoplasmic protein profiles. No differences in lipid hydrolysis and oxidation could be distinguished by a comparison between both icing conditions. The sensory analysis showed a higher shelf-life time for slurry icing than flake icing (12 days and 5 days, respectively). Results confirm the practical advantages of using slurry ice as a chilled storage method.

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Acknowledgements

The authors wish to thank KINARCA S.A.U. for providing the slurry ice equipment. This work was supported by the Secretaría Xeral de I + D from the Xunta de Galicia (Galicia, Spain) (Project PGIDTI02RMA18E). The authors also thank Mr. Marcos Trigo, Mr. José M. Antonio and Mrs. Lorena Barros for their excellent technical assistance.

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Authors and Affiliations

  1. Department of Seafood Chemistry, Institute for Marine Research (CSIC), C/ Eduardo Cabello 6, 36208, Vigo, Galicia, Spain

    Vanesa Losada, Carmen Piñeiro & Santiago P. Aubourg

  2. Department of Analytical Chemistry, Nutrition and Food Science, School of Veterinary Sciences, University of Santiago de Compostela, 27002, Lugo, Galicia, Spain

    Jorge Barros-Velázquez

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  1. Vanesa Losada
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  2. Carmen Piñeiro
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  3. Jorge Barros-Velázquez
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  4. Santiago P. Aubourg
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Correspondence to Santiago P. Aubourg.

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Losada, V., Piñeiro, C., Barros-Velázquez, J. et al. Effect of slurry ice on chemical changes related to quality loss during European Hake (Merluccius merluccius) chilled storage. Eur Food Res Technol 219, 27–31 (2004). https://doi.org/10.1007/s00217-004-0914-5

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  • DOI: https://doi.org/10.1007/s00217-004-0914-5

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