Storage of New Zealand Jack Mackerel (Trachurus novaezelandiae) In Ice: Chemical, Microbiological and Sensory Assessment

Abstract

Physical, sensory, microbiological and chemical analyses were carried out on jack mackerel during 23 days of storage in ice. Sensory results indicate that jack mackerel used in this trial had a shelf-life of 7 days. Aerobic plate counts never exceeded 106/g flesh during the first 11 days. The K value reached 20% after 7 days. Trimethylamine, total volatile base, pH and thiobarbituric acid analyses were not good indicators of changes in quality during the shelf-life. Proximate analyses were carried out on representative samples of the fish.

Quality assessment of Mediterranean horse mackerel (Trachurus mediterraneus) and blue jack mackerel (Trachurus picturatus) during storage in ice

“…However, as high cell concentrations of 10 8 -10 9 cfu/g of SSO are normally required to cause spoilage of ice-stored Wsh (Gram & Huss, 1996;Huss et al, 1997), it was assumed that these organisms were not major spoilers in the present study for both Wsh species. Our results are similar to results from other storage trials on iced whole Wsh (Lougovois et al, 2003;Paarup et al, 2002;Ryder, Buisson, Scott, & Fletcher, 1984;Ryder, Fletcher, Stec, & Seelye, 1993;Scott, Fletcher, Charles, & Wong, 1992;Scott, Fletcher, Hogg, & Ryder, 1986). An average level of 10 6 cfu/g of SSO would be probably indicative of marginal quality Mediterranean horse mackerel and blue jack mackerel.…”

The effect of storage temperature on histamine production and the freshness of yellowfin tuna (Thunnus albacares)

“…K value K value was determined according to the methods of Ryder, Buisson, Scott, & Fletcher (1984) & Ryder (1985. Five grams of skinned fillet obtained from the anterior dorsal regions of the fish were used for the analysis.…”

Quantitative assessment of total and Gram-positive aerobic bacteria in fresh and ambient-temperature-stored sub-tropical marine fish

“…After serial dilutions, 0.1 ml of homogenized gill suspension was spread on TSA supplemented with 2% NaCl to enhance marine bacterial growth (Bullor et al 2004) and PEA at concentrations of 0-0.25% (v/v) to inhibit Gram-negative bacteria. Plates were incubated aerobically at 25°C for 3 days according to Ryder et al (1984) and counted.…”