Sensory changes in farmed senegalese sole (Solea senegalensis) during ice storage

Food Science and Technology International

Volumn 13, Issue 2, 2007, Pages 117-124

  Tejada, M ^a   De Las Heras, C ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Color; Microbial analysis; QIM; Senegalese sole; Sensory evaluation; Shear strength

Indexed keywords

COLOR; FISHERIES; ICE; MICROBIOLOGY; MUSCLE; SHEAR STRENGTH;

ICE STORAGE; MICROBIAL ANALYSIS; QUALITY INDEX (QI); SENEGALESE SOLE; SENSORY EVALUATION;

FISH;

SOLEA; SOLEA SENEGALENSIS;

EID: 34547190767     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013207078594     Document Type: Article

References (23)

1. Acton J.C. and Dawson P.L. (1994). Color as a functional property of proteins. In: Hettiarachchy N.S. and Ziegler G.R. (eds), Protein Functionality in Food Systems. IFT Basic Symposium Series. New York: Marcel Dekker, pp. 357381.
2. Afnor (1999). Microbiology of food and animal feeding stuffs. Enumeration of enterobacteria by colony count technique at 30 degrees Celsius. Routine method. La Plaine Saint Denis, France: AFNOR.
3. Anonymous (2005). Acuicultura en Chile: promisoria diversificacin de especies. Available at: http://www.aqua.cl/revistas/n58/tit_3.html. Accessed April 17, 2006.
4. Cross D. (2006). EU25 fish catches in NE Atlantic decrease by 29% in the period 19952003. Statistics in focus. EC 2006-03-28.
5. Dalgaard P., Mejlholm O., Christiansen T.J. and Huss H.H. (1997). Importance of Photobacterium phosphoreum in relation to spoilage of modified atmosphere-packed fish products. Letters in Applied Microbiology 24: 373 378.
6. Dinis M.T., Ribeiro L., Soares F. and Sarasquete C. (1999). A review on the cultivation potential of Solea senegalensis in Spain and in Portugal. Aquaculture 176: 27 38.
7. EU (2005). EU-Proposal for a Council Regulation establishing a management plan for fisheries exploiting stocks of plaice and sole in the North Sea Brussels, 10.1.2006 COM (2005) 714 final 2006/0002 (CNS).
8. Feap (2006). An introduction to aquaculture production. Available at: http://www.feap.info/Production/euproduction/euproduction_en.asp. Accessed March 15, 2006.
9. Gonalves A. and Nunes M.L. (2005). Sensory changes of sole (Solea senegalensis) during chilling storage. WEFTA 2005 Meeting. Netherlands Institute for Fisheries Research (RIVO) IJmuiden, the Netherlands and CLO-Gent Sea Fisheries Department Publishers, Oostende, Belgium, p. 96.
10. Gram L., Trolle G. and Huss H.H. (1987). Detection of specific spoilage bacteria from fish stored at low (0C) and high (20C) temperature. International Journal of Food Microbiology 4: 65 72.
11. Grigorakis K., Alexis M., Gialamas I. and Nikolopoulou D. (2004). Sensory, microbiological, and chemical spoilage of cultured common sea bass (Dicentrarchus labrax) stored in ice: a seasonal differentiation. European Food Research and Technology 219: 584 587.
12. Grigorakis K., Taylor K.D.A. and Alexis M.N. (2003). Seasonal patterns of spoilage of ice-stored cultured gilthead sea bream (Sparus aurata). Food Chemistry 81: 263 268.
13. Huidobro A., Pastor A. and Tejada M. (2000). Quality index method developed for raw gilthead seabream (Sparus aurata). Journal of Food Science 65 (7). 1202 1205.
14. Huidobro A., Mendes R. and Nunes M.L. (2001 a). Slaughtering of gilthead seabream (Sparus aurata) in liquid ice: influence on fish quality. European Food Research and Technology 213: 267 272.
15. Huidobro A., Pastor A. and Tejada M. (2001 b). Adenosine triphosphate and derivatives as freshness indicators of gilthead sea bream (Sparus aurata). Food Science and Technology International 7 (1). 23 30.
16. Huidobro H., Pastor A., Lpez-Caballero M.E. and Tejada M. (2001 c). Washing effect on the quality index method (QIM) developed for raw gilthead seabream (Sparus aurata). European Food Research and Technology 212: 408 412.
17. Iso (1999). Microbiology of food and animal feeding stuffs Preparation of test samples, initial suspension and decimal dilutions for microbiological examination Part 1: General rules for the preparation of the initial suspension and decimal dilutions. ISO: 6887-1. ISO: Geneva.
18. Jorgensen B.R. and Huss H.H. (1989). Growth and activity of Shewanella putrefaciens isolated from spoiling fish. International Journal of Food Microbiology 9: 51 62.
19. Kyrana V.R., Lougovois V.P. and Valsamis S. (1997). Assessment of shelf-life of maricultured seabream (Sparus aurata) stored in ice. International Journal of Food Science and Technology 32: 339 347.
20. Martinsdttir E., Sveinsdttir K., Luten J., Schelvis-Smit R. and Hyldig G. (2001). Sensory Evaluation of Fish Freshness (Reference Manual for the Fish Sector). QIM Eurofish. Icelandic Fisheries Laboratories. Reykjavik, Iceland.
21. Tejada M. and Huidobro A. (2002). Quality of farmed gilthead seabream (Sparus aurata) during ice storage related to the slaughter method and gutting. European Food Research and Technology 215: 1 7.
22. Tejada M., De las Heras C. and Kent M. (2006 a). Changes in the quality indices during ice storage of farmed Senegalese sole (Solea senegalensis). European Food Research and Technology. DOI 10.1007/s00217-006-0407-9.
23. Tejada M., Huidobro A. and Fouad Mohamed G. (2006 b). Evaluation of two indices related to ice storage and sensory analysis in farmed gilthead seabream and seabass. Food Science and Technology International 12 (3). 261 268.