Spoilage in iced "pescada-foguete" (Macrodon ancylodon) from south Brazilian fishing grounds

Abstract

Chemical, bacteriological and organoleptic variables were measured during the spoilage of fish stored in ice up to 19 days. Among the six relationships obtained, significant correlation was found between trimethylamine value and cooked fish score. The fishes were stored in edible condition for 11-16 days in ice and showed a trimethylamine value of 10 or more using microdiffusion method.

A History of the Development of Sensory Methods for the Evaluation of Freshness of Fish

“…TRS published papers on the application of the Torry scales in fish quality control and on grading at a fish port (Spencer, 1962(Spencer, , 1964Spencer and Baines, 1966), and Spencer and Baines (1964) used the scales in a study of the kinetics of spoilage of fish in the range of 1 to 25 • C. Asenjo et al (1971) used the Torry scales, translated into Spanish, in a study of the spoilage of South Pacific hake and Boyd and Wilson (1976) for snapper. Other investigators used scales clearly derived from the Torry scales (Watanabe, 1962). The Torry scales, and other systems developed during the 1950s, are examples of objective attributes scaling for evaluating freshness, Downloaded by [New York University] at 06:00 23 July 2015 that is, several properties of the fish that change during storage are separately scaled for the amount of change with the scale points being anchored by objective descriptive terms.…”