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Damage detection in horse mackerel (Trachurus trachurus) during chilled storage

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Journal of the American Oil Chemists' Society

Abstract

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 amine formation (total volatile basenitrogen 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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  1. Instituto de Investigaciones Marinas (CSIC), c/E. Cabello, 6, 36208, Vigo, Spain

    Santiago P. Aubourg

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  1. Santiago P. Aubourg
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Correspondence to Santiago P. Aubourg.

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Aubourg, S.P. Damage detection in horse mackerel (Trachurus trachurus) during chilled storage. J Amer Oil Chem Soc 78, 857–862 (2001). https://doi.org/10.1007/s11746-001-0355-3

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  • DOI: https://doi.org/10.1007/s11746-001-0355-3

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