Freshness Loss in Sierra Fish (Scomberomorus Sierra) Muscle Stored in Ice as Affected by Postcapture Handling Practices

Abstract

Postmortem biochemical changes of sierra fish muscle kept in ice over a 15‐day storage period were investigated. The experimental sample (ES), fish sample handled under controlled postcapture conditions and the commercial sample (CS), handled by domestic fishermen, were thoroughly compared. The K value increased linearly for both samples; however, the slope for the CS sample was 1.5‐fold higher than that for the ES. K values after 15 days on ice were 82% and 43% for CS and ES, respectively. Trimethylamine and total volatile bases values remained below critical limits for both samples. Experimental data indicated that commercial postcapture practices previous to full icing of the sample had significant effect on adenosine 5′‐triphosphate pattern degradation and freshness loss. It is highly recommended for domestic commercial fishermen and fish retailers to properly ice sierra fish immediately after capture to keep an edible quality for at least 15 days.

Biochemical, Physical, Chemical, and Microbiological Assessment of Blue Shrimp (Litopenaeus stylirostris) Stored in Ice

“…In this study, ATP and ADP content at Day 0 were 0.11 and 0.88 µmol/g muscle, respectively, which suggests that these compounds had been catabolized during the struggle associated with capture and/or during the elapsed time from capture to analyses (Castillo-Yáñez et al, 2007). ATP and ADP degradation pattern for shrimp were similar to that reported for several crustacean species.…”

Effect of chitosan-carvacrol edible coatings on the quality and shelf life of tilapia (Oreochromis niloticus) fillets stored in ice

“…A noticeable decrease is observed on day 3 in T2 (90.32%) and T4 (89.87%), although the value increases later. The previous could be attributed to decreased muscle pH, associated to lactic acid accumulation (Castillo-Yañez et al, 2007). Mohan et al (2012) reported that sardines with 1 and 2% chitosan coatings showed greater WRC than the controls, with initial values of 18.31 and final values of 14.71 and 16.51%, respectively, whereas the final control value was 9.83%.…”

“…The pH behavior, almost constant during the storage, could be associated to TVB, which did not show a significant increased during the experiment. It is known that the pH increased is well related to TVB increased (Castillo-Yañez et al, 2007).…”

Obtención de Biopelículas Binarias Activas y su Efecto en la Vida Útil Microbiológica del Camarón Blanco (Penaeus vannamei)

“…El camarón es propenso al deterioro debido a su alto contenido de aminoácidos libres y otras sustancias solubles que pueden servir como nutrientes fácilmente digerible para el crecimiento microbiano (Zeng et al, 2005). Estudios sobre la vida útil de los productos marinos se han enfocado en la cuantificación de microorganismos, trimetilamina, compuestos volátiles, nitrógeno y oxidación lipídica (Ocano et al, 2009;Castillo et al, 2007) pero poco se ha enfocado en estudios de microbiología predictiva. Para la preservación de camarones el método más utilizado ha sido la refrigeración, aunque a bajas temperaturas el producto puede sufrir reacciones autolíticas propias del crecimiento de bacterias deteriorantes como Pseudomonas sp y Shewanella putrefaciens, contribuyendo así a la disminución de la calidad y tiempo de vida útil del camarón (Bono y Badalucco, 2012).…”