Food Analytical Methods

, Volume 10, Issue 11, pp 3589–3599 | Cite as

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

  • Bruna Leal RodriguesEmail author
  • Marion Pereira da Costa
  • Beatriz da Silva Frasão
  • Flávio Alves da Silva
  • Eliane Teixeira Mársico
  • Thiago da Silveira Alvares
  • Carlos Adam Conte-Junior


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.


Texture analysis Chemical quality Biogenic amines Shelf life Quality indicator Storage 



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.

Compliance with Ethical Standards


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.


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Copyright information

© Springer Science+Business Media New York 2017

Authors and Affiliations

  • Bruna Leal Rodrigues
    • 1
    Email author
  • Marion Pereira da Costa
    • 1
    • 2
  • Beatriz da Silva Frasão
    • 1
    • 3
  • Flávio Alves da Silva
    • 4
  • Eliane Teixeira Mársico
    • 1
  • Thiago da Silveira Alvares
    • 5
  • Carlos Adam Conte-Junior
    • 1
    • 2
  1. 1.Departamento de Tecnologia de Alimentos, Faculdade de VeterináriaUniversidade Federal Fluminense (UFF)NiteróiBrazil
  2. 2.Programa de Ciência de Alimentos, Instituto de QuímicaUniversidade Federal do Rio de Janeiro (UFRJ)Rio de JaneiroBrazil
  3. 3.Departamento de Epidemiologia e Saúde Pública, Instituto de VeterináriaUniversidade Federal Rural do Rio de Janeiro (UFRRJ)SeropédicaBrazil
  4. 4.Setor de Engenharia de Alimentos, Escola de AgronomiaUniversidade Federal de Goiás (UFG)GoiásBrazil
  5. 5.Instituto de NutriçãoUniversidade Federal do Rio de Janeiro (UFRJ)MacaéBrazil

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