Ice storage of fish, new aspects: Comparison between flake ice and stream ice part I: Sardine (Sardina pilchardus)

Deutsche Lebensmittel-Rundschau

Volumn 102, Issue 9, 2006, Pages 405-415

  Schubring, Reinhard ^a   Meyer, Carsten ^a  

^a FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

Author keywords

Colour; DSC; Fish; Iced storage; Quality; Sensory assessment; Texture; TVB N

Indexed keywords

CLUPEIDAE; SARDINA PILCHARDUS; SHEWANELLA PUTREFACIENS;

EID: 33749263564     PISSN: 00120413     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (46)

1. Alasalvar, C., K. D. A. Taylor, A. Oksüz, T. Garthwaite, M. N. Alexis and K. Grigorakis: Freshness assessment of cultured seabream (Sparus aurata) by chemical, physical and sensory methods. Food Chem. 72, 33-40 (2001).
2. Anonymus: Council Regulation (EC) No 2406/96 of 26 November 1996 laying down common marketing standards for certain fishery products. Off. J. Eur. Comm. L 334, 1 (1996).
3. Bellas, I. and S. A. Tassou: Present and future applications of ice slurries. Int. J. Refrig. 28, 115-121 (2005).
4. Bilinski, E., R. E. E. Jonas and M. D. Peters: Factors controlling the deterioration of the spiny dogfish Squalus acanthias, during iced storage. J. Food Sci. 48, 808-812 (1983).
5. Cakli, S., B. Kilinc, A. Cadun and S. Tolasa: Effects of using slurry ice on the microbiological, chemical and sensory assessments of aquacultured sea bass (Dicentrarchus labrax) stored at 4°C. Eur. Food Res. Technol. 222, 130-138 (2006).
6. Campos, C. A., Ó. Rodríguez, V. Losada, S. P. Aubourg and J. Barros-Velázquez. Effects of storage in ozonised slurry ice on the sensory and microbial quality of sardine (Sardina pilchardus). Int. J. Food Microbiol. 103, 121-130 (2005).
7. Chaijan, M., S. Benjakul, W. Visessanguan and C. Faustman: Changes of pigments and color in sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) muscle during iced storage. Food Chem. 93, 607-617(2005).
8. Chen, H. H., E. M. Chiu and J. R. Huang: Color and gelforming properties of horse mackerel (Trachurus japonicus) as related to washing conditions. J. Food Sci. 62, 985-991 (1997).
9. Davies, T. W.: Slurry ice as a heat transfer fluid with a large number of application domains. Int. J. Refrig. 28, 108-114 (2005).
10. Egolf, P. W. and M. Kauffeld: From physical properties of ice slurries to industrial ice slurry applications. Int. J. Refrig. 28, 4-12 (2005).
11. El Marrakchi, A., N. Bouchrit, N. Bennour, A. Hamama and H. Tagafit. Sensory, chemical, and microbiological assessments of Moroiccan sardines (Sardina pilchardus) stored in ice. J. Food Prot. 53, 600-605 (1990).
12. Espe, M., K. Ruohonen, M. Bjørnevik, L. Frøyland, R. Nortvedt and A. Kiessling: Interactions between ice storage time, collagen composition, gaping and textural properties in farmed salmon muscle harvested at different times of the year. Aquaculture 240, 489-504 (2004).
13. García, R. and M. Careche: Influence of chilling methods on the quality of sardines (Sardina pilchardus). J. Food Protect. 65, 1024-1032 (2002).
14. Gram, L., G. Trolle and H. H. Huss: Detection of specific spoilage bacteria from fish stored at low (0°C) and high (20°C) temperatures. Int. J. Food Microbiol. 4, 65-72 (1987).
15. Guillerm-Regost, C., T. Haugen, R. Nortvedt, M. Carlehog, B. T. Lunestad, A. Kiessling and A. M. B. Rørå. Quality characterization of farmed Atlantic halibut during ice storage. J. Food Sci. 71, S83-S90 (2006).
16. Huidobro, A., M. E. Lopez-Caballero and R. Mendes: Onboard processing of deepwater pink shrimp (Parapenaeus longirostris) with liquid ice: Effect on quality. Eur. Food Res. Technol. 214, 469-475 (2002).
17. Huidobro, A., R. Mendes and M. L. Nunes. Slaughtering of gilthead seabream (Sparus aurata) in liquid ice: influence on fish quality. Eur. Food Res. Technol. 213, 267-272 (2001).
18. Huidobro, A., A. Pastor and M. Tejada: Quality Index Method developed for raw gilthead seabream (Sparus aurata). J. Food Sci. 65, 1202-1205 (2000).
19. Jeyasekaran, G., P. Ganesan, K. Maheswari, R. Jeya Shakila and D. Sukumar. Effect of delayed icing on the microbiological quality of tropical fish: barracudas (Sphyraena barracuda). J. Food Sci. 69, M197-M200 (2004).
20. Karungi, C., Y. B. Byaruhanga and J. H. Muyonga: Effect of pre-icing duration on quality deterioration of iced Nile perch (Lates niloticus). Food Chem. 85, 13-17(2004).
21. Lee, S., S. T. Joo, A. L Alderton, D. W. Hill and C. Faustman: Oxymyoglobin and lipid oxidation in yellowfin tuna (Thunnusalbacares) Ioins. J. Food Sci. 68,1664-1668 (2003).
22. Losada, V., C. Piñeiro, J. Barros-Velazquez and S. P. Aubourg: Effect of slurry ice on chemical changes related to quality loss during European Hake (Merluccius merluccius) chilled storage. Eur. Food Res. Technol. 219, 27-31 (2004).
23. Losada, V., C. Piñeiro, J. Barros-Velazquez and S. P. Aubourg: Inhibition of chemical changes related to freshness loss during storage of horse mackerel (Trachurus trachurus) in slurry ice. Food Chem. 93, 619-625 (2005).
24. Oetjen, K. and H. Karl: Improvement of gaschromatographic determination methods of volatile amines in fish and fishery products. Deut. Lebensm.-Rundsch. 95, 403-407 (1999).
25. Olsson, G. B., R. Ofstad, J. B. Lødemel and R. L Olsen: Changes in water-holding capacity of halibut muscle during cold storage. Lebensm. Wiss. Technol. 36, 771-778 (2003).
26. Pineiro, C., J. Barros-Velázquez and S. P. Aubourg: Effects of newer slurry ice systems on the quality of aquatic food products: a comparative review versus flake-ice chilling methods. Trends Food Sci. Technol. 15, 575-582 (2004).
27. Piñeiro, C., R. Bautista, Ó. Rodríguez, V. Losada, J. Barros-Velázquez and S. P. Aubourg: Quality retention during the chilled distribution of farmed turbot (Psetta maxima): effect of a primary slurry ice treatment. Int. J. Food Sci. Technol. 40, 817-824 (2005).
28. Rodriguez, Ó., J. Barros-Velázquez, C. Piñeiro, J. M. Gallardo and S. P. Aubourg: Effects of storage in slurry ice on the microbial, chemical and sensory quality and on the shelf life of farmed turbot (Psetta maxima). Food Chem. 95, 270-278 (2006).
29. Rodríguez, Ó., V. Losada, S. P. Aubourg and J. Barros-Velázquer. Enhanced shelf-life of chilled European hake (Merluccius merluccius) stored in slurry ice as determined by sensory analysis and assessment of microbiological activity. Food Res. Int. 37, 749-757 (2004).
30. Rodríguez, Ó., V. Losada, S. P. Aubourg and J. Barros-Velázquez. Sensory, microbial and chemical effects of a slurry ice system on horse mackerel (Trachurus trachurus). J. Sci. Food Agr. 85, 235-242 (2005).
31. Schubring, R.: Colour measurement on skin during storage of wet and frozen fish. In: Luten, J. B., J. Oehlenschlägerand G. Olafsdottir (eds.): Quality of fish from catch to consumer: labelling, monitoring & traceability. Wageningen Acad. Publ. p. 251-263 (2003).
32. Schubring, R.: Instrumental colour, texture, water holding and DSC measurements on frozen cod fillets (Gadus morhua) during long term storage at different temperatures. Deut. Lebensm.-Rundsch. 100, 247-254 (2004).
33. Schubring, R., C. Meyer, O. Schlüter, S. Boguslawski and D. Knorr: Impact of high pressure assisted thawing on the quality of fillets from various fish species. Innovative Food Sci. Emerging Technol. 4, 257-267 (2003).
34. Schubring, R.: Thermal stability, texture, liquid holding capacity and colour of smoked salmon on retail level. Thermochim. Acta 445, 168-178 (2006).
35. Sigurgisladottir, S., H. Hafsteinsson, A. Jonsson, O. Lie, R. Nortvedt, M. Thomassen and O. Torrissen: Textural properties of raw salmon fillets as related to sampling method. J. Food Sci. 64, 99-104 (1999).
36. Skjervold, P. O., A. M. Bencze Røra, S. O. Fjæra, A. Vegusdal, A. Vorre and O. Einen:. Effects of pre-, in-, or post-rigor filleting of live chilled Atlantic salmon. Aquaculture 194, 315- 326 (2001a).
37. Skjervold, P. O., S. O. Fjæra, P. B. Østby, T. Isaksson, O. Einen and R. Taylor. Properties of salmon flesh from different locations on pre- and post-rigor fillets. Aquaculture 201, 91-106 (2001 b).
38. Sveinsdottir, K., G. Hyldig, E. Martinsdottir, B. Jørgensen and K. Kristbergsson: Quality Index Method (QIM) scheme developed for farmed Atlantic salmon (Salmo salar). Food Qual. Pref. 14, 237-245 (2003).
39. Triqui, R. and N. Bouchritr. Freshness assessments of Moroccan sardine (Sardina pilchardus): Comparison of overall sensory changes to instrumentally determined volatiles. J. Agr. Food Chem. 51, 7540-7546 (2003).
40. th International Conference on Refrigeration into the Third Millennium, 19-24 September, Sydney/Australia (1999).
41. Ure, Z:. Slurry ice based cooling systems. AIRAH J. 55 (9), 24-27 (2001).
42. 2S-producing species during iced storage of Danish marine fish. Appl. Environm. Microbiol. 71, 6689-6697 (2005).
43. Wang, M. J., T. M. Hansen, M. Kauffeld, K. G. Christensen and V. Goldstein: Slurry ice in fish preservation. INFOFISH Int. 42-44, 46 (2000).
44. Wang, M.-J.: Ice slurry for "quality" onboard. INFOFISH Int. 45-51 (2003).
45. Whittle, K. J.: Opportunities for improving the quality of fisheries products with emphasis on the sampling method. J. Food Sci. 64 (1), 99-104 (1997).
46. Wray, T.: Making the most of jack mackerel. Seafood Int. 16 (7), 39-41, 43 (2001).