Skip to main content
SpringerLink
Log in

Instrumental Texture Parameters as Freshness Indicators in Five Farmed Brazilian Freshwater Fish Species

  • Published:
Food Analytical Methods Aims and scope Submit manuscript

Abstract

The aim of this study was to assess the chemical quality and instrumental texture parameters, as well as their relationships, of five Brazilian freshwater fish species stored at 4 °C for 6 days. In general, ammonia, TCA-soluble peptides, and biogenic amine values increased with storage time, attributed to the advance of the deterioration process. Ammonia and TCA-soluble peptide concentrations correlated positively with the increase of putrescine, spermine, and histamine. Putrescine production began during the first days of storage, while cadaverine was produced later. Spermine and spermidine showed variable behavior, increasing and decreasing, respectively. With regard to the instrumental texture parameters, firmness, hardness, and chewiness decreased at the beginning of the storage period, whereas an increase was observed in springiness. All instrumental texture parameters demonstrated high correlations with ammonia and TCA-soluble peptides. The increase in certain biogenic amines (putrescine, cadaverine, and spermine) seems to correlate well with decreases observed in firmness, hardness, and chewiness. In addition, a strong relationship was observed between the initial days of storage and instrumental texture parameters, while a significant correlation between the end of the storage and the chemical quality analyses was verified. Firmness, hardness, chewiness, and cohesiveness were considered parameters with high potential in the evaluation of fish freshness during the first days of storage, whereas the chemical quality analyses and springiness were considered important for later evaluation of fish quality. Therefore, instrumental texture parameters may be used as quality indicators in the evaluation of freshwater fish freshness.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3

Similar content being viewed by others

References

  • Abbas KA, Mohamed A, Jamilah B, Ebrahimian M (2008) A review on correlations between fish freshness and pH during cold storage. Am J Biochem Biotechnol 4:416–421. doi:10.3844/ajbbsp.2008.416.421

    Article  CAS  Google Scholar 

  • Alasalvar C, Taylor KDA, Öksüz A et al (2001) Freshness assessment of cultured sea bream (Sparus aurata) by chemical, physical and sensory methods. Food Chem 72:33–40. doi:10.1016/S0308-8146(00)00196-5

    Article  CAS  Google Scholar 

  • Alasalvar C, Taylor KDA, Shahidi F (2002) Comparative quality assessment of cultured and Wild Sea bream ( Sparus aurata ) stored in ice. J Agric Food Chem 50:2039–2045. doi:10.1021/jf010769a

    Article  CAS  Google Scholar 

  • Almeida NM, Franco MRB (2007) Fatty acid composition of total lipids, neutral lipids and phospholipids in wild and farmed matrinxã (Brycon cephalus) in the Brazilian Amazon area. J Sci Food Agric 87:2596–2603. doi:10.1002/jsfa.3014

    Article  CAS  Google Scholar 

  • Almeida CC, Alvares TS, Costa MP, Conte-Junior CA (2016) Protein and amino acid profiles of different whey protein supplements. J Diet Suppl 13:313–323. doi:10.3109/19390211.2015.1036187

    Article  CAS  Google Scholar 

  • Alvares TS, Conte-Junior CA, Silva JT, Paschoalin VMF (2012) Acute L-arginine supplementation does not increase nitric oxide production in healthy subjects. Nutr Metab 9:54. doi:10.1186/1743-7075-9-54

    Article  CAS  Google Scholar 

  • Baixas-Nogueras S, Bover-Cid S, Vidal-Carou MC, Veciana-Nogues MT (2001) Volatile and nonvolatile amines in Mediterranean hake as function of their storage temperature. J Food Sci 66:83–88. doi:10.1111/j.1365-2621.2001.tb15586.x

    Article  CAS  Google Scholar 

  • Bottino FDO, Rodrigues BL, de Nunes Ribeiro JD et al (2016) Influence of UV-C radiation on shelf life of vacuum package Tambacu ( Colossoma macropomum × Piaractus mesopotamicus ) fillets: shelf life of C. macropomum × P. mesopotamicus. J Food Process Preserv. doi:10.1111/jfpp.13003

    Google Scholar 

  • Cheng J-H, Sun D-W, Han Z, Zeng X-A (2014) Texture and structure measurements and analyses for evaluation of fish and fillet freshness quality: a review: fish and fillet freshness quality: a review. Compr Rev Food Sci Food Saf 13:52–61. doi:10.1111/1541-4337.12043

    Article  Google Scholar 

  • Delbarre-Ladrat C, Chéret R, Taylor R, Verrez-Bagnis V (2006) Trends in postmortem aging in fish: understanding of proteolysis and disorganization of the Myofibrillar structure. Crit Rev Food Sci Nutr 46:409–421. doi:10.1080/10408390591000929

    Article  CAS  Google Scholar 

  • Emborg J, Laursen BG, Rathjen T, Dalgaard P (2002) Microbial spoilage and formation of biogenic amines in fresh and thawed modified atmosphere-packed salmon (Salmo salar) at 2°C. J Appl Microbiol 92:790–799. doi:10.1046/j.1365-2672.2002.01588.x

    Article  CAS  Google Scholar 

  • European Food Safety Authority (2009) Scientific opinion of the panel on animal health and welfare on a request from the European Commission. Species-specific welfare aspects of the main system of stunning and killing of farmed rainbow trout. The EFSA Journal 1013:1–55

    Google Scholar 

  • Food and Agriculture Organization of the United Nations, Fisheries and Aquaculture Department (2012) The state of world fisheries and aquaculture 2012. Food and Agriculture Organization of the United Nations; Eurospan [distributor, Rome; London]

  • Fraser OP, Sumar S (1998) Compositional changes and spoilage in fish (part II) - microbiological induced deterioration. Nutr Food Sci 98:325–329. doi:10.1108/00346659810235242

    Article  Google Scholar 

  • Ghaly AE, Dave D, Budge S et al (2010) Fish spoilage mechanisms and preservation techniques: review. Am J Appl Sci 7:859–877

    Article  CAS  Google Scholar 

  • Hernández MD, López MB, Álvarez A et al (2009) Sensory, physical, chemical and microbiological changes in aquacultured meagre (Argyrosomus regius) fillets during ice storage. Food Chem 114:237–245. doi:10.1016/j.foodchem.2008.09.045

    Article  Google Scholar 

  • Hultmann L, Rustad T (2004) Iced storage of Atlantic salmon (Salmo salar) – effects on endogenous enzymes and their impact on muscle proteins and texture. Food Chem 87:31–41. doi:10.1016/j.foodchem.2003.10.013

    Article  CAS  Google Scholar 

  • Inhamuns AJ, Franco MRB, Batista WS (2009) Seasonal variations in total fatty acid composition of muscles and eye sockets of tucunaré (Cichla sp.) from the Brazilian Amazon area. Food Chem 117:272–275. doi:10.1016/j.foodchem.2009.03.113

    Article  CAS  Google Scholar 

  • Jabeen F, Chaudhry AS (2011) Chemical compositions and fatty acid profiles of three freshwater fish species. Food Chem 125:991–996. doi:10.1016/j.foodchem.2010.09.103

    Article  CAS  Google Scholar 

  • Jain D, Pathare PB, Manikantan MR (2007) Evaluation of texture parameters of Rohu fish (Labeo rohita) during iced storage. J Food Eng 81:336–340. doi:10.1016/j.jfoodeng.2006.11.006

    Article  Google Scholar 

  • Koutsoumanis K, Lampropoulou K, Nychas GJ (1999) Biogenic amines and sensory changes associated with the microbial flora of Mediterranean gilt-head sea bream (Sparus aurata) stored aerobically at 0, 8, and 15 degrees C. J Food Prot 62:398–402

    Article  CAS  Google Scholar 

  • Křížek M, Pavlíček T, Vácha F (2002) Formation of selected biogenic amines in carp meat: biogenic amines in carp meat. J Sci Food Agric 82:1088–1093. doi:10.1002/jsfa.1154

    Article  Google Scholar 

  • Křížek M, Vácha F, Vorlová L et al (2004) Biogenic amines in vacuum-packed and non-vacuum-packed flesh of carp (Cyprinus carpio) stored at different temperatures. Food Chem 88:185–191. doi:10.1016/j.foodchem.2003.12.040

    Article  Google Scholar 

  • Ladero V, Calles-Enríquez M, Fernández M, Alvarez MA (2010) Toxicological effects of dietary biogenic amines. Curr Nutr Food Sci 6:145–156

    Article  CAS  Google Scholar 

  • Lázaro CA, Conte-Júnior CA, Cunha FL et al (2013) Validation of an HPLC methodology for the identification and quantification of biogenic amines in chicken meat. Food Anal Methods 6:1024–1032. doi:10.1007/s12161-013-9565-0

    Article  Google Scholar 

  • Lin W-L, Zeng Q-X, Zhu Z-W, Song G-S (2012) Relation between protein characteristics and tpa texture characteristics of crisp grass carp (Ctenopharyngodon idellus c. Et v) and grass carp (Ctenopharyngodon idellus): texture-protein. J Texture Stud 43:1–11. doi:10.1111/j.1745-4603.2011.00311.x

    Article  Google Scholar 

  • Liu D, Liang L, Xia W et al (2013) Biochemical and physical changes of grass carp (Ctenopharyngodon idella) fillets stored at −3 and 0°C. Food Chem 140:105–114. doi:10.1016/j.foodchem.2013.02.034

    Article  CAS  Google Scholar 

  • Lowry OH, Rosebrough NJ, Farr AL et al (1951) Protein measurement with the Folin phenol reagent. J Biol Chem 193:265–275

    CAS  Google Scholar 

  • Medina MÁ, Urdiales JL, Rodríguez-Caso C et al (2003) Biogenic amines and polyamines: similar biochemistry for different physiological missions and biomedical applications. Crit Rev Biochem Mol Biol 38:23–59

    Article  CAS  Google Scholar 

  • Moreira AB, Visentainer JV, de Souza NE, Matsushita M (2001) Fatty acids profile and cholesterol contents of three Brazilian Brycon freshwater fishes. J Food Compos Anal 14:565–574. doi:10.1006/jfca.2001.1025

    Article  CAS  Google Scholar 

  • Nie X, Lin S, Zhang Q (2014) Proteolytic characterisation in grass carp sausage inoculated with lactobacillus plantarum and Pediococcus pentosaceus. Food Chem 145:840–844. doi:10.1016/j.foodchem.2013.08.096

    Article  CAS  Google Scholar 

  • Ocaño-Higuera VM, Maeda-Martínez AN, Marquez-Ríos E et al (2011) Freshness assessment of ray fish stored in ice by biochemical, chemical and physical methods. Food Chem 125:49–54. doi:10.1016/j.foodchem.2010.08.034

    Article  Google Scholar 

  • Olafsdóttir G, Martinsdóttir E, Oehlenschläger J et al (1997) Methods to evaluate fish freshness in research and industry. Trends Food Sci Technol 8:258–265. doi:10.1016/S0924-2244(97)01049-2

    Article  Google Scholar 

  • Ozogul F, Gokbulut C, Ozogul Y, Ozyurt G (2006) Biogenic amine production and nucleotide ratios in gutted wild sea bass (Dicentrarchus labrax) stored in ice, wrapped in aluminium foil and wrapped in cling film at 4 °C. Food Chem 98:76–84. doi:10.1016/j.foodchem.2005.04.037

    Article  Google Scholar 

  • Pacheco-Aguilar R, Lugo-Sánchez ME, Robles-Burgueño MR (2000) Postmortem biochemical and functional characteristic of Monterey sardine muscle stored at 0 C. J Food Sci 65:40–47

    Article  CAS  Google Scholar 

  • Paleologos EK, Savvaidis IN, Kontominas MG (2004) Biogenic amines formation and its relation to microbiological and sensory attributes in ice-stored whole, gutted and filleted Mediterranean Sea bass (Dicentrarchus labrax). Food Microbiol 21:549–557. doi:10.1016/j.fm.2003.11.009

    Article  CAS  Google Scholar 

  • Pedrosa-Menabrito A, Regenstein JM (1988) Shelf-life extension of fresh fish - a review part I - spoilage of fish. J. Food Qual 11:117–127

    Article  Google Scholar 

  • Prester L (2011) Biogenic amines in fish, fish products and shellfish: a review. Food Addit Contam Part A 28:1547–1560. doi:10.1080/19440049.2011.600728

    Article  CAS  Google Scholar 

  • Riebroy S, Benjakul S, Visessanguan W, Tanaka M (2007) Effect of iced storage of bigeye snapper (Priacanthus tayenus) on the chemical composition, properties and acceptability of Som-fug, a fermented Thai fish mince. Food Chem 102:270–280. doi:10.1016/j.foodchem.2006.05.017

    Article  CAS  Google Scholar 

  • Rodrigues BL, Alvares TS, da Costa MP, Lopes Sampaio GS, Lázaro CA, Mársico ET, Conte-Junior CA (2013) Concentration of Biogenic Amines in Rainbow Trout (Oncorhynchus mykiss) Preserved in Ice and its Relationship with Physicochemical Parameters of Quality. J Aquac Res Development 4:174. doi:10.4172/2155-9546.1000174

  • Rodrigues BL, dos Santos LR, Mársico ET et al (2012) Qualidade físico-química do pescado utilizado na elaboração de sushis e sashimis de atum e salmão comercializados no município do Rio de Janeiro, Brasil. Semina Ciênc Agrár 33:1847–1854

    Article  CAS  Google Scholar 

  • Rodrigues BL, da Silveira Alvares T, GSL S et al (2016) Influence of vacuum and modified atmosphere packaging in combination with UV-C radiation on the shelf life of rainbow trout (Oncorhynchus mykiss) fillets. Food Control 60:596–605. doi:10.1016/j.foodcont.2015.09.004

    Article  CAS  Google Scholar 

  • Rodríguez CJ, Besteiro I, Pascual C (1999) Biochemical changes in freshwater rainbow trout (Oncorhynchus mykiss) during chilled storage†. J Sci Food Agric 79:1473–1480. doi:10.1002/(SICI)1097-0010(199908)79:11<1473::AID-JSFA389>3.0.CO;2-C

    Article  Google Scholar 

  • Santos MHS (1996) Biogenic amines: their importance in foods. Int J Food Microbiol 29:213–231. doi:10.1016/0168-1605(95)00032-1

    Article  CAS  Google Scholar 

  • Suplicy FM (2007) 7.2 freshwater fish seed resources in Brazil. Assess Freshw Fish Seed Resour Sustain Aquac 70043:129

    Google Scholar 

  • Wu G, Meininger CJ (2008) Analysis of Citrulline, Arginine, and Methylarginines using High-Performance Liquid Chromatography. Methods Enzymol 440:177–189

  • Yu D, Xu Y, Jiang Q et al (2016) Freshness assessment of grass carp ( Ctenopharyngodon idellus ) fillets during stroage at 4 °C by physicochemical, microbiological and sensorial evaluations. J Food Saf. doi:10.1111/jfs.12305

    Google Scholar 

  • Zhu S, Luo Y, Hong H et al (2013) Correlation between electrical conductivity of the gutted fish body and the quality of bighead carp (Aristichthys Nobilis) heads stored at 0 and 3 °C. Food Bioprocess Technol 6:3068–3075. doi:10.1007/s11947-012-0991-6

    Article  Google Scholar 

Download references

Acknowledgements

The authors would like to thank the Foundation for Support of Research in the State of Rio de Janeiro (Fundação de Amparo à Pesquisa do Estado do Rio de Janeiro-grant E-26/201.185/2014, FAPERJ, Brazil) and the National Counsel of Technological and Scientific Development (Conselho Nacional de Desenvolvimento Científico e Tecnológico-grants 400136/2014-7, 311361/2013-7, 166186/2015-5 and 155693/2016-6, CNPq, Brazil), as well as the Coordination of Improvement of Higher Level Personnel (Coordenação de Aperfeiçoamento de Pessoal de Nível Superior-grant 125, CAPES/Embrapa 2014, CAPES, Brazil) for financial support. Rodrigues, B.L. was supported by a Coordination of Improvement of Higher Level Personnel (CAPES, Brazil) graduate scholarship.

Author information

Authors and Affiliations

  1. Departamento de Tecnologia de Alimentos, Faculdade de Veterinária, Universidade Federal Fluminense (UFF), Niterói, Rio de Janeiro, 24230-340, Brazil

    Bruna Leal Rodrigues, Marion Pereira da Costa, Beatriz da Silva Frasão, Eliane Teixeira Mársico & Carlos Adam Conte-Junior

  2. Programa de Ciência de Alimentos, Instituto de Química, Universidade Federal do Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil

    Marion Pereira da Costa & Carlos Adam Conte-Junior

  3. Departamento de Epidemiologia e Saúde Pública, Instituto de Veterinária, Universidade Federal Rural do Rio de Janeiro (UFRRJ), Seropédica, Rio de Janeiro, Brazil

    Beatriz da Silva Frasão

  4. Setor de Engenharia de Alimentos, Escola de Agronomia, Universidade Federal de Goiás (UFG), Goiás, Brazil

    Flávio Alves da Silva

  5. Instituto de Nutrição, Universidade Federal do Rio de Janeiro (UFRJ), Macaé, Rio de Janeiro, Brazil

    Thiago da Silveira Alvares

Authors
  1. Bruna Leal Rodrigues
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Marion Pereira da Costa
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Beatriz da Silva Frasão
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Flávio Alves da Silva
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Eliane Teixeira Mársico
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Thiago da Silveira Alvares
    View author publications

    You can also search for this author in PubMed Google Scholar

  7. Carlos Adam Conte-Junior
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Bruna Leal Rodrigues.

Ethics declarations

Funding

This study was funded by Fundação de Amparo à Pesquisa do Estado do Rio de Janeiro–FAPERJ, Brazil (grant number E-26/201.185/2014); National Counsel of Technological and Scientific Development–CNPq, Brazil (grants numbers 400136/2014-7, 311361/2013-7, 166186/2015-5, and 155693/2016-6), and Coordination of Improvement of Higher Level Personnel–CAPES, Brazil (grant number 125).

Ethical Approval

All applicable international, national, and/or institutional guidelines for the care and use of animals were followed.

Conflict of Interest

Bruna Leal Rodrigues declares that they have no conflict of interest. Marion Pereira da Costa declares that they have no conflict of interest. Beatriz da Silva Frasão declares that they have no conflict of interest. Flávio Alves da Silva declares that they have no conflict of interest. Eliane Teixeira Mársico declares that they have no conflict of interest. Thiago da Silveira Alvares declares that they have no conflict of interest. Carlos Adam Conte-Junior declares that they have no conflict of interest.

Informed Consent

Not applicable.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Rodrigues, B.L., da Costa, M.P., da Silva Frasão, B. et al. Instrumental Texture Parameters as Freshness Indicators in Five Farmed Brazilian Freshwater Fish Species. Food Anal. Methods 10, 3589–3599 (2017). https://doi.org/10.1007/s12161-017-0926-y

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s12161-017-0926-y

Keywords

Search

Navigation