Quality loss assessment in fish-based ready-to-eat foods during refrigerated storage

Authors

  • P. Pourashouri Department of Food Technology. Instituto de Investigaciones Marinas (CSIC) - Department of Fisheries, Gorgan University of Agricultural Science and Natural Resources
  • M. J. Chapela Microbiology and Toxins Area. ANFACO-CECOPESCA
  • M. Atanassova Microbiology and Toxins Area. ANFACO-CECOPESCA
  • A. G. Cabado Microbiology and Toxins Area. ANFACO-CECOPESCA
  • J. M. Vieites Microbiology and Toxins Area. ANFACO-CECOPESCA
  • S. P. Aubourg Department of Food Technology. Instituto de Investigaciones Marinas (CSIC)

DOI:

https://doi.org/10.3989/gya.022912

Keywords:

Colour, Hake roe, Lipid damage, Microbial activity, Refrigeration, Tuna muscle

Abstract


The present research addresses the quality loss in two different ready-to-eat (RTE) seafoods. With this aim, chemical and microbiological parameters were measured in tuna lasagne (TL) and hake roe foods which were refrigerated (4°C) for up to 35 and 71 days, respectively. Both foods showed a significant lipid oxidation (peroxide and interaction compound formation) development with storage time, which was especially marked in the case of the TL product, which also underwent an important lipid hydrolysis development. Both RTE products showed a low microbial development, no matter how much time had elapsed since the expiration dates; thus, low total viable count scores and volatile amine formation were attained while the presence of pathogen microorganisms was not detected. In view of the current increasing consumer demand for high quality refrigerated foods, the assessment of lipid damage related to nutritional and sensory values is recommended when fish-based RTE products are encountered.

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Published

2013-03-30

How to Cite

1.
Pourashouri P, Chapela MJ, Atanassova M, Cabado AG, Vieites JM, Aubourg SP. Quality loss assessment in fish-based ready-to-eat foods during refrigerated storage. grasasaceites [Internet]. 2013Mar.30 [cited 2021Sep.19];64(1):22-9. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1403

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