scholarly journals Quality Assessment of Blue Whiting (Micromesistiuspoutassou) during Chilled Storage by Monitoring Lipid Damages

1998 ◽  
Vol 46 (9) ◽  
pp. 3662-3666 ◽  
Author(s):  
Santiago P. Aubourg ◽  
Isabel Medina ◽  
José M. Gallardo
2004 ◽  
Vol 67 (10) ◽  
pp. 2255-2262 ◽  
Author(s):  
F. R. ANTOINE ◽  
C. I. WEI ◽  
W. S. OTWELL ◽  
C. A. SIMS ◽  
R. C. LITTELL ◽  
...  

Biogenic amines, total volatile base-nitrogen (TVB-N), and sensory evaluation are some of the indicators used for fish quality determination. Our objective was to evaluate the relationship among histamine, cadaverine, putrescine, TVB-N, and sensory evaluation as quality assessment tools. Two groups of six mahi-mahi fillets were refrigerated at 7°C and sampled on days 0, 2, 4, 6, 8, and 10. On day 3, histamine, cadaverine, and putrescine levels reached 5, 3, and 0.5 mg/100 g, respectively, whereas TVB-N reached 30 mg/100 g. Sensory scores were 6 to 6.5 (10 very fresh and 1 very spoiled) for odor, appearance, texture, and color. Correlations were 0.78 and 0.72 between histamine and cadaverine and histamine and putrescine, 0.74 and 0.80 between TVB-N and cadaverine and TVB-N and putrescine, and 0.75 and 0.78 between odor and putrescine and odor and cadaverine. AromaMaps showed distinct trends for deteriorating mahi-mahi (Coryphaena hippurus) quality.


1997 ◽  
Vol 24 (7) ◽  
pp. 496-505 ◽  
Author(s):  
E. S. GROSSMAN ◽  
J. M. MATEJKA
Keyword(s):  

PsycCRITIQUES ◽  
2006 ◽  
Vol 51 (14) ◽  
Author(s):  
Howard N. Garb
Keyword(s):  

2018 ◽  
Author(s):  
Artur Jaschke ◽  
Laura H. P. Eggermont ◽  
Sylka Uhlig ◽  
Erik J. A. Scherder

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