Changes in postmortem quality indices in Finescale triggerfish muscle stored in ice

Journal of Food Biochemistry

Volumn 27, Issue 4, 2003, Pages 333-352

  Pacheco Aguilar, Ramón ^a   Ocaño Higuera, Víctor M ^a   Castillo Yañez, Francisco J ^a   Morán Palacio, Edgar F ^a   Márquez Ríos, Enrique ^a   Lugo Sánchez, María E ^a  

^a Ctro de Invest en Aliment Y D   (Mexico)

Author keywords

[No Author keywords available]

Indexed keywords

POSTMORTEM BEHAVIOR;

COMPOSITION; ICE; MICROBIOLOGY; MUSCLE; PROTEINS;

BIOCHEMISTRY;

BALISTES POLYLEPIS;

EID: 0142179319     PISSN: 01458884     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4514.2003.tb00287.x     Document Type: Article

References (54)

1. AOAC. 1993. Official Methods of Analysis of the Association of Official Analytical Chemist, Vol. II, 15th Ed., Association of Official Analytical Chemist. Arlington, Virginia.
2. BILINSKI, E., JONAS, R.E.E. and PETERS, M.D. 1983. Factors controlling the deterioration of the spiny dogfish Squalus acanthias during iced storage. J. Food Sci. 48, 809-812.
3. BUSCONI, L., FOLCO, E.J., MARTONE, C.B. and SANCHEZ, J.J. 1989. Postmortem changes in cytoskeletal elements of fish muscle. J. Food Biochemistry 13, 443-451.
4. CARRIZOZA-MOROYOQUI, R. 2001. Determination de los Niveles de Bases Volatiles Totales y Amonio en Muestras Comerciales de Músculo de Calamar Gigante (Dosidicus gigas), Fresco y Cocido y su Relación con el Sabor Acido-Amargo. Grade Thesis. Universidad de Sonora. Hermosillo, Sonora México.
5. CHENG, C.S., HAMANN, D.D. and WEBB, N.B. 1979. Effect of species and storage at -14°C. J. Sci. Food Agric. 13, 607.
6. CHURCH, N. 1998. MAP fish and crustaceans sensory enhancement. Food Sci. Technol. Today 12, 73-83.
7. DINGLE, J.N. and HINES, J.A. 1971. Degradation of inosine 5-monophosphate in skeletal muscle of several North Atlantic fishes. J. Fish. Res. Bd. Canada 28, 1125-1129.
8. EHIRA, S. and UCHIYAMA, H. 1973. Formation of inosine and hypoxanthine in fish muscle during ice storage. Bull. Tokai Reg. Fish. Res. Lab. No. 73, 63-68.
9. EHIRA, S. and UCHIYAMA, H. 1987. Determination of fish freshness using the k value and comments on some other biochemical changes in relation to freshness. In Seafood Quality Determination. Proceedings of the International Symposium of Seafood Quality Determination, (D. Kramer and J. Liston, eds.) pp. 185-207, Coordinated by The University of Alaska Sea Grant. College Program, Anchorage, Alaska. Nov. 10-14, 1986. Elsevier Sci. Publishers B-V. The Netherlands.
10. El MARRACKCHI, A., BENNOUR, M., BOUCHRITI, N., HAMAMA, A. and TAGAFAIT, H. 1990. Sensory, chemical, and microbiological assessments of Moroccan sardines (Sardina pilchardus) stored in ice. J. Food Prot. 53, 600-605.
11. FATIMA, R. and QADRI, R.B. 1985. Quality changes in lobster (Panulirus poliphagus) muscle during storage in ice. J. Agric. Food Chem. 33, 117-122.
12. FLETCHER, G.C. and STATHAM, J.A. 1988. Deterioration of sterile chill-stored and frozen trumpeter fish (Latridopsis forsteri). J. Food Sci. 35, 1336-1339.
13. FLICK, G.J., LOVELL, R.T., ENRIQUEZ-IBARRA, L.G. and ARGANOSA, G.C. 1994. Changes in the nitrogenous compounds in freshwater crayfish (Procambarus clarkii) tail meat stored in ice. J. Muscle Foods 5, 105-118.
14. FLORES, J. and BERMELL, S. 1984. Propiedades funcionales de las proteínas miofibrilares: capacidad de retención de agua. Agroquím. Technol. Aliment. 24, 151-158.
15. FRENCH, J.S. 1987. Postmortem Changes in Muscle Proteins Structure as Fish Quality Indices. In Seafood Quality Determination. Proceedings of the International Symposium of Seafood Quality Determination, (D. Kramer and J. Liston, eds.) pp. 137-160, Coordinated by The University of Alaska Sea Grant. College Program, Anchorage, Alaska. Nov. 10-14, 1986. Elsevier Sci. Publishers B-V. The Netherlands.
16. GREENE, D.H., BABBITT, J.K. and REPPOND, K. D. 1990. Patterns of nucleotide catabolism as freshness indicators in flatfish from the Gulf of Alaska. J. Food Sci. 55, 1236-1238.
17. HAARD, N. 1992. Technological aspects of extending prime quality of seafood: A review. J. Aq. Food Prod. Technol. 1, 9-27.
18. HAARD, N. 2000. Seafood enzymes: The role of adaptation and other intraspecific factors. In Seafood Enzymes, (N.F. Haard and B.J. Simpson, eds.) pp. 1-36, Marcel Dekker, New York.
19. HARRIS, P.V. 1976. Structural and other aspects of meat tenderness. J. Texture Studies 7, 49-63.
20. HASHIMOTO, K., WATANABE, S., KONO, M. and SHIRO, K. 1979. Muscle protein composition of sardine and mackerel. Bull. Jap. Soc. of Sci. Fish. 45, 1435-1441.
21. HATTULA, T., KIESVAARA, M. and MORAN, M. 1993. Freshness evaluation in European whitefish (Coregonus wartmanni) during chill storage. J. Food Sci. 55, 1212-1215, 1236.
22. HSING, C.C., MOODY, M.W. and SHAAN, T.J. 1990. Changes in biochemical quality of grass prawn during transportation by icing and oxygenating. J. Food Sci. 55, 670-673.
23. HUSS, H., GUNILLA, T. and GRAM, L. 1987. New Rapid Methods in Microbiologogical Evaluation of Fish Quality. In Seafood Quality Determination. Proceedings of the International Symposium of Seafood Quality Determination, (D. Kramer and J. Liston, eds.) pp. 299-318, (The University of Alaska Sea Grant. Anchorage, AK. Nov. 10-14, 1986. Elsevier Sci. Publishers B-V. The Netherlands.
24. HUSS, H.H. 1996. Quality and quality changes in fresh fish. FAO. Fisheries Technical Paper 348, pp. 202, Food and Agriculture Organization of the United Nations, Rome.
25. INEGI. 2000. Anuario Estadìstico Sonora. Edición 2000. pp. 293-302. Institute Nacional deEstadística, Geografía e Informatica.
26. JOO, S.T., KAUFFMAN, R.G., VANLAACK, R.L.J.M., LEE, S. and KIM, B.C. 1999. Variations in rate of water loss as related to diferent types of post-rigor porcine musculature during storage. J. Food Sci. 64, 865-868.
27. KIM, S. 1986. Postmortem Nucleotide Degradation and Relationship to Fish Quality. M.S. Thesis. Univ. of Alaska Anchorage.
28. LIN, D. and MORRISSEY, M.T. 1994. Iced storage characteristics of Northern squawfish (Ptychocheilus oregonensis). J. Aq. Food Prod. Technol. 3, 25-43.
29. MAGNÚSSON, H. and MARTINSDÓTTIR, E. 1995. Storage quality of fresh and frozen-thawed fish in ice. J. Food Sci. 60, 273-278.
30. MAZORRA, M.M.A., PACHECO, A.R., DIAZ, R.E.I. and LUGO, S.M.E. 2000. Posmortem changes in black skipjack muscle during storage in ice. J. Food Sci. 65, 774-779.
31. McCARTHY, H.T., ELLIS, C.P., SILVIA, M.L. and MILLS, B. 1989. Comparison of volatile acid number test with enzymatic acetic acid assay for assessment of seafood quality. J. Assoc. Off. Anal. Chem. 72, 828-834.
32. MONTGOMERY, D.C. 1991. Diseño y Análisis de Experimentos. 589 pp., Ed. Iberoamérica, México.
33. MORAN-PALACIO, E.F. 2002. Comportamiento Bioquímico Posmortem del Calamar Gigante (Dosidicus gigas) Almacenado en Hielo y su Relación con Parámetros de Calidad. Master in Science Thesis. Centro de Investigación en Alimentación y Desarrollo A. C. Hermosillo, Sonora, México.
34. MURATA, M. and SAKAGUCHI, M. 1986. Storage of yellowtail (Seriola quinqueradiata) white and dark muscles in ice: Changes in content of adenine nucleotides and related compounds. J. Food Sci. 55, 321-326.
35. OCAÑO, H.V.M. 1999. Caracterización parcial del comportamiento bioquímico posmortem y desarrollo de productos a partir del callo de almeja catarina (Argopecten ventricosus) y almeja mano de león (Nodipecten subnodosus) de Baja California México. Master in Science Thesis, pp. 111. Centro de Investigación en Alimentación y Desarrollo A. C. Hermosillo, Sonora, México.
36. ÓLAFSDOTTIR, G., MARTINSDOTTIR, E., OEHLENSCHLÄGER, J., DALGAARD P., JENSEN, B., UNDELAND, I., MACKIE, I.M., HENEHAN, G., NIELSEN, J. and NIELSEN, H. 1997. Methods to evaluate fish freshness in research and industry. Trends Food Sci. Technol. 8, 258-264.
37. PACHECO, A.R., LUGO, S.M.E. and ROBLES, B.R. 2000. Postmortem biochemical and functional characteristic of monterrey sardine muscle stored at 0°C. J. Food Sci. 55, 40-47.
38. PÉREZ, V. B. and POZO, R. 1990. Chemical composition and ice spoilage of albacore (Thunnus alalunga). J. Food Sci. 55, 678-682.
39. RANDELL, K., HATTULA, T. and AHVENAINEN, R. 1997. Effect of packaging method on the quality of rainbow trout and Baltic herring fillets. Lebensm.-Wiss. u.-Technol. 30, 56-60.
40. REGENSTEIN, J.M., SCHLOSSER, M.A., SAMSON, A. and FEY, M. 1982. Chemical changes of trimethylamine oxide during fresh and frozen storage of fish. In Chemistry and Biochemistry of Marine Food Products, (R.E. Martin, ed.) pp. 137-148, The Avi Publishing Co., Westport, Conn.
41. RYDER, J.M. 1985. Determination of adenosine triphospathe and its breakdown products in fish muscle by high performance liquid chromatography. J. Agric. Food Chem. 33, 678-680.
42. RYDER, J.M., BUISSON, D.H., SCOTT, D.N. and FLETCHER, G.C. 1984. Storage of New Zealand jack mackerel (Trachurus novaezelaniae) in ice: chemical, microbiological and sensory assessment. J. Food Sci. 49, 1453-1456, 1477.
43. SAITO, T., ARAI, K. and MATSUYOSHI, M. 1959. A New method for estimating the freshness of fish. Bull. Japan. Soc. Sci. Fish. 24, 749.
44. SHANN, T.J., JAI, J.L. and HSING, C.C. 1994. Purification and characterization of cathepsin B from ordinary muscle of mackerel (Scomber australasicus). J. Agric. Food Chem. 42, 1073-1079.
45. SIKORSKI, Z.E., KOLAKOWSKA, A. and BURT, J.R. 1990. Postharvest biochemical and microbiological changes. In Seafood: Resources, Nutritional Composition, and Preservation, (Z. E. Sikorski, ed.) pp. 55-75, CRC Press, Boca Raton, Florida.
46. SPINELLI, J. 1967. Degradation of nucleotides in ice-stored halibut. J. Food Sci. 32, 38-41.
47. SPINELLI, J. and DASSON, J.A. 1982. Fish Proteins: Their modification and potential uses in the food industry. In Chemistry and Biochemistry of Marine Food Products (R.E. Martin, G.J. Flick, C.E. Hebard and D.R. Wards, eds.) pp. 13-24, AVI Pub. Co., Westport, Conn.
48. THOMSON, D.A., FINDLEY, L. and KERSTITCH, A.N. 1987. The rocky-shore fishes of the Gulf of California. In Reef Fishes of Sea of Cortez, pp. 232-236, University of Arizona Press, Tucson, Arizona.
49. TSUCHIMOTO, M., TANAKA, N., MISIMI, T., YADA, S., SENTA, T. and YASUDA, M. 1988. Resolution characteristics of ATP-related compounds in fishes from several waters and the effect of habitat temperature on the character. Nippon Suisan Gakkaishi 39, 59-64.
50. UCHIYAMA, H., EHIRA, S., KAWAHARA, T. and SHIMIDU, W. 1970. Significance in measuring volatile base and trimethylamine nitrogen and nucleotides in fish muscle as indices of freshness. Bull. Jap. Soc. Sci. Fish. 36, 177-181.
51. VARGA, S., KEITH, R.A., MICHALIK, P., SIMS, G.G. and REIGER, L.W. 1980. Stability of lean and fatty fish in hypobaric storage. J. Food Sci. 45, 1487-1491.
52. VÁZQUEZ, O.F.A., PACHECO, A.R., LUGO, S.M.E. and VILLEGAS, O.R.E. 1997. Application of the freshness quality index (k value) for fresh fish to canned sardines from Northwestern Mexico. J. Food Comp. Anal. 10, 158-165.
53. WONG, K., BARTLETT, F. and GILL, T.A. 1988. A diagnostic test strip for the semiquantitative determination of trimethylamine in fish. J. Food Sci. 53, 1653-1655.
54. WOYEWODA, A.D., SHAW, S.J., KE, P.J. and BURNS, E.G. 1986. Recommended laboratory methods for assessment of fish quality. Canadian Technical Report of Fisheries and Aquatic Sciences, No. 1448. Nova Scotia, Canada.