Shelf-life of spanish mackerel (scomberomorus commerson) from northern australian waters

Journal of Aquatic Food Product Technology

Volumn 7, Issue 4, 1998, Pages 63-79

  Slattery, Steven L ^a  

^a DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

Author keywords

K values; Microbial activity; Organleptic rating; Rigor studies; Shelf life; Spanish mackerel; Storage

Indexed keywords

EID: 0347874970     PISSN: 10498850     EISSN: 15470636     Source Type: Journal    
DOI: 10.1300/J030v07n04_07     Document Type: Article

References (31)

1. Ando, M., Banno, A., Haitani, M., Hirai, H., Nakagawa, T. and Makinodan, Y. 1996. Influence on post-mortem rigor of fish body and muscular ATP consumption by the destruction of spinal cord in several fishes. Fish. Sci. 62(5): 796-799.
2. Anonymous. 1994. Spanish mackerel, Status Report 1994. A supplement to the Northern Territory Spanish Mackerel Fishery Management Plan, Department of Primary Industry and Fisheries.
3. AOAC. 1980. Official methods of analysis, 13th ed. Association of Official Analytical Chemists, Washington DC.
4. Australian Standard. 1983. Molluscs, crustraceans and fish, and products thereof. Standards Association of Australia AS-1766.3.5.
5. Australian Standard. 1991. General procedures and techniques (Colony count) Surface spread method. Standards Association of Australia AS-1766.1.4.
6. Barile, L.E., Milla, A.D., Reilly, A. and Villadsen, A. 1985. Spoilage patterns of mackerel (Rastrelliger faughni Matsui) 1. Delays in icing. ASEAN Food J. 1 (2):70-77.
7. Bito, M., Yamada, K., Mikumo, Y. and Amano, K. 1983. Studies on rigor mortis among some varieties of fish by modified Cutting's method. Bull. Tokai Reg. Res. Lab., No 109: 89-96.
8. Boyd, N.S. and Wilson, N.D. 1978. A refrigerated sea water plant for small boat application. FAO Indo-Pacific Fishery Commission, Symposium on fish utilization technology and marketing in the IPFC region, Manila: 1-7.
9. Boyd, N.S., Wilson, N.D., Jerrett, A.R. and Hall, B.I.1984. Effects of brain destruction on post harvest muscle metabolism in the fish Kahawai (Arripis trutta). J. Food Sci. 49: 177-179.
10. Bremner, H.A., Olley, J., Statham, J.A. and Vail, A.M.A. 1988. Nucleotide catabolism: Influence on the storage life of tropical species of fish from the North West Shelf of Australia. J. Food Sci. 53 (1): 6-11.
11. Cardello, A.V., Sawyer, M.F., Mailer, O. and Digman, L. 1982. Sensory evaluation of the texture and appearance of 17 species of North Atlantic fish. J, Food Sci. 47: 1818-1823.
12. Ehira, S. and Uchiyama, H. 1974. Freshness-lowering rates of cod and sea bream viewed from changes in bacterial count, total volatile base-and trimethylamine-ni-trogen, and ATP related compounds. Bull. Jap. Soc. Sci. Fish. 40 (5): 479-487.
13. Gram, L., Trolle, G. and Huss, H.H. 1987. Detection of specific spoilage bacteria from fish stored at low (0°C) and high (20°C) temperatures. Int. J. Food Microbiol. 4: 65-72.
14. Howgate, P. 1977. Aspects of fish texture: pp. 249-269. In Sensory Properties of Foods. Birch, G.G., Brennan, J.G. and Parker, K.J. (ed) Applied Science Publishers Ltd, London.
15. Iwamoto, M. and Yamanaka, H. 1986. Remarkable differences in rigor mortis between wild and cultured specimens of the red sea bream Pagrus major. Bull. Jap. Soc. Sci. Fish. 52 (8): 275-279.
16. Iwamoto, M., Yamanaka, H., Watabe, S. and Hashimoto, K. 1987. Effect of storage temperature on rigor mortis and ATP degeneration in place Paralichthys olivaceus muscle. J. Food Sci. 52 (6): 1514-1517.
17. Liston, J. 1980. Fish and shellfish and their products: pp. 567-605. In Microbial Ecology of Foods Volume II Food commodities, Silliker, J.H., Elliott, R.P., Baird-Parker, A.C., Bryan, F.L., Christian, Clark, D.S., Olson, J.C. and Roberts, T.A. (ed.) Academic Press, London.
18. Love, R.M., Robertson, I., Smith, G.L. and Whittle, K.J. 1974. The texture of cod muscle. J. Texture Stud. 5: 201-212.
19. Middlebrooks, B.L., Toom, P.M., Douglas, W.L., Harrison, R.E. and McDowell, S. 1988. Effects of storage time and temperature on the microflora and amine development in Spanish mackerel (Scomberomorus maculatus). J, Food Sci. 53 (4): 1024-1029.
20. Sato, T., Fujii, T., Masuda, T. and Okuzumi, M. 1994. Changes in numbers of histamine-metabolic bacteria and histamine content during storage of common mackerel. Fish. Sci. 60 (3): 299-302.
21. Scott, D.N., Fletcher, G.C., Hogg, M.G. and Ryder, J.M. 1986. Comparison of whole with headed and gutted orange roughy stored in ice: sensory, microbial and chemical assessment. J. Food Sci. 51 (1): 79-83, 86.
22. Scott, D.N., Fletcher, G.C., Charles, J.C., Wong, R.J., Summers, G., McMath, K.L. and Triggs, C.M. 1989. Storage life of smooth oreo dory in ice. Fish Processing Bulletin No. 12: 1-20.
23. Sikorski, Z.E. and Sun Pan, B. 1994. Preservation of seafood quality: pp. 168-195. In Seafoods: Chemistry, Processing Technology and Quality. Shahidi, F. and Botta, J.R. (ed.), Blackie Academic and Professional, London.
24. Slattery, S.L. 1995. Report on tour of Hong Kong and Taiwan Importers and Manufacturers of dried seafood. 18-26 August. In Evaluation of the Market for Dried Seafood by Naidoo, R.J., Slattery, S.L. and Bremner, H.A. report for FRDC Project 94/123 and personnel communication to Northern Territory Marking Officer Scott Greenwell.
25. Snedecor, G.W. and Cochran, W.G. 1989. Statistical Methods 8lh Edition, Iowa State University Press, Ames, Iowa.
26. Stone, H., Sidel, J., Joel, O.S., Woolsey, A. and Singleton, R.C, 1974. Sensory evaluation by quantitative descriptive analysis. Food Technol. 28(11): 24-34.
27. Stroud, G.D. 1969. Rigor in fish, the effect on quality. Torry Advisory Note No. 36.
28. Taylor, S.L. 1988. Marine toxins of microbial origin. Food Technol. 42(3): 94-98.
29. Ward, D.R. 1994. Microbiological quality of fishery products: pp. 1-17. In Fisheries Processing, Biolechnical Applications. Martin, A.M., Chapman and Hall (eds), London.
30. Williams, D.J., Nottingham, S.M., Poole, S.E. and Petroff, M. 1993. Nucleotide degradation profiles of iced barramundi (tales calcarifer) and Nile perch (Lates niloticus) muscle. J. Aqua. Food Product Technol. 2 (2): 63-74.
31. Wells, R.M.G. 1987. Stress responses imposed by fish capture and handling: a physiological perspective. Food Technol. Austral, 39 (10): 479-481.