Freshness and quality attributes of cold stored Atlantic bonito (Sarda sarda) gravad

Rzepka M., ÖZOĞUL F., Surowka K., Michalczyk M.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol.48, no.6, pp.1318-1326, 2013 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 48 Issue: 6
  • Publication Date: 2013
  • Doi Number: 10.1111/ijfs.12094
  • Journal Name: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.1318-1326
  • Keywords: Atlantic bonito, biogenic amines, gravad, histamine, nucleotide degradation, vacuum pack, BIOGENIC-AMINES, FISH, TEMPERATURE, INDICATORS, MACKEREL, PRODUCTS, TIME
  • Çukurova University Affiliated: Yes

Abstract

Quality and safety parameters of Atlantic bonito gravad during 42days of storage at 7 +/- 1 degrees C were analysed using monitoring sensory quality, microbial contamination, nucleotide degradation products, biogenic amines (BA), trimethylamine (TMA) and thiobarbituric acid reactive substances (TBARS). The shelf-life of vacuum packed Atlantic bonito gravad was found to be 28days. Total viable count (TVC) did not exceed 6logCFUg1. Malonodialdehyde (MDA) content did not surpass 10mgkg1. Nine biogenic amines were detected. Histamine level at the end of the storage was 355.3mgkg1. TMA increased from 53.9 to 619.1mgkg1. Among indicators based on the products of nucleotide degradation, the H value is best correlated with the sensory assessment. It can be concluded that the storage temperature of bonito gravad must be below 7 degrees C to prevent the threat to safety and quality posed by biogenic amines, especially histamine.