Influencia de la Temperatura de Conservación sobre la Formación de Histamina en Caballa (Scomber japonicus)

Abstract

ResumenEl objeto del presente trabajo fue estudiar la influencia de la temperatura sobre la frescura de la caballa (Scomber japonicus) asociada con los cambios químicos y los atributos organolépticos de los ejemplares conservados en diferentes condiciones. La calidad del pescado se determinó por evaluación sensorial mientras que la inocuidad se estableció midiendo el contenido de histamina a 6 ºC durante una semana realizando el muestreo después de transcurridos uno, tres, cinco y siete días en condiciones de refrigeración. A la temperatura ambiente de 20 ºC el muestreo se efectuó diariamente durante tres días. Las caballas refrigeradas superaron los niveles aceptables de histamina al tercer día antes de ser rechazadas por los panelistas sensoriales. Cuando las muestras se mantuvieron a temperatura ambiente alcanzaron niveles peligrosos de histamina al segundo día en coincidencia con el rechazo determinado por el panel de evaluación sensorial.Palabras clave: histamina, caballa, Scomber japonicus, refrigeración, evaluación sensorial. Influence of Storage Temperature on Histamine Formation in Mackerel (Scomber japonicus) AbstractThe aim of the present work was to study the influence of storage temperature on the freshness of mackerel (Scomber japonicus) associated with chemical changes and organoleptic attributes of the samples maintained under different environmental conditions. Fish quality was assessed by sensory evaluation while safety was determined through histamine development during refrigerated storage at 6 ºC during a week, sampling for analysis after periods of one, three, five and seven days. At room temperature of 20 ºC samples were analyzed daily during three days. Refrigerated mackerel became unsafe for human consumption, reaching unacceptable histamine levels after three days, before being rejected by the sensory panel. At room temperature samples were discarded due to their high histamine content on the second day, in agreement with the rejection decision of the sensory evaluation panel.

Calidad del pescado de mar procesado: alteraciones lipídicas

“…La formación de compuestos de interacción entre lípidos oxidados y proteínas puede influir en el valor sensorial a nivel de: aroma (formación de nuevos compuestos aromáticos), color (reacción de pardea miento) y textura (desnaturalización y entrecruza miento proteicos) (Díaz & Membrillo, 2006;Gozzi, Piacente, Cruces, & Díaz, 2011;Piñeiro, Lago, Olivera & Culebras, 2013).…”

Assessment of Frozen Seafood Good Storage Practices in the 21st Supply Deposit of the Brazilian Army

“…Seafood has high perishability characteristics (Dehghani et al, 2018;Galvão & Oetterer, 2015;Huss, 1988;Ogawa & Maia, 1999), because the high water activity and free amino acid concentration (Deng et al, 2015;Luo et al, 2018;Oetterer, 2002) are ideal for spoilage and pathogenic bacterial proliferation (Huss, 1997a(Huss, , 1997bHuss et al, 2000;Huss, 2002;Huss et al, 2003). Consequently, seafood rapidly lose desirable sensory characteristics after capture and become pathogen carriers and histamine producers (Gozzi et al, 2011;Soares et al, 1998). Their lipid composition provides a favorable condition for oxidation and consequent rancidification (Arulkumar et al, 2018;Odeyemi et al, 2018;Soccol & Oetterer, 2003a, 2003b, contributing to the sensory quality loss.…”

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“…Seafood has high perishability characteristics (HUSS, 1988;DEHGHANI et al, 2018), because the high water activity and free amino acid concentration DENG et al, 2015;LUO et al, 2018) are ideal for spoilage and pathogenic bacterial proliferation (HUSS, 1997a;HUSS, 2002;. Consequently, seafood's rapidly lose their desirable sensory characteristics after capture and become pathogen carriers and histamine producers (SOARES et al, 1998;GOZZI et al, 2011). Their lipid composition provides a favourable condition for oxidation and consequent rancidification OETTERER, 2003a;ARULKUMAR et al, 2018;ODEYEMI et al, 2018), contributing to the sensory quality loss.…”