Sensory, microbiological and chemical changes in vacuum-packaged Blue Spotted Emperor (Lethrinus sp), Saddletail Snapper (Lutjanus malabaricus), Crimson Snapper (Lutjanus erythropterus), Barramundi (Lates calcarifer) and Atlantic Salmon (Salmo salar) fillets stored at 4°C

Quality assessment of finfish fillets during storage is important to be able to predict the shelf life of the fresh product during distribution. Microbial, chemical (pH, TMA, and TVB‐N), and sensory (Quality index assessment QIA, Torry scheme) changes in vacuum‐packaged blue‐spotted emperor (Lethrinus sp), saddletail (Lutjanus malabaricus), crimson snapper (Lutjanus erythropterus), barramundi (Lates calcarifer), and Atlantic salmon (Salmo salar) fillets stored at 4°C were evaluated for 5 days. Microbiological study included evaluation of TVC (total viable counts), total psychrotrophic organisms, and H2S‐producing bacteria. Numbers increased during storage time and reached an average of 8.5, 8.5, and 9.2 log10 cfu/g, respectively, for the five different fish species. These levels were above accepted microbiological limits for fish fillets. Although the sensory analyses showed a decrease in quality, none of the finfish fillets were considered unacceptable at the end of the storage trial. Chemically, there was a slight pH increase, but trimethylamine (TMA) levels remained low. However, total volatile basic nitrogen (TVB‐N) levels increased over time, reaching levels above 35 mg/100 g for blue spotted emperor, saddletail snapper, and crimson snapper by the end of the storage period. Results show that the deterioration of finfish fillet quality is a complex event of biochemical, sensory, and microbial factors, and multiple analyses may be required to define acceptability

Qualidade de cortes congelados de tambaqui cultivado

The objective of this work was to determine the proximate composition, yield, the influence of frozen storage time on the quality, and the cut type x shelf life relation of rib, tenderloin and flitch cuts of tambaqui (Colossoma macropomum) reared in a fish farm, during 180 days of cold storage. The cuts were stored in polyethylene bags and frozen at -25oC. Sensory, physicochemical and microbiological analyses were carried out. The pH, total volatile basic nitrogen, and thiobarbituric acid-reactive substance values, as well as the results of the microbiological analyses, proved to be good indexes for freshness evaluation along the storage time. The cut rib was more susceptible to oxidation than the other cuts. However, the cuts remained appropriate for consumption during the experiment, under correct handling and good hygienic practices between harvest and storage

Determination of zinc and copper in fish samples collected from Northeast Atlantic by DPSAV

Zinc and copper contents in the edible parts (muscle, fillet) of 19 commercially used fish species from Northeast Atlantic (Tampen, North of Shetland Islands, Faroe Islands and Copinsay) were determined by means of DPSAV (differential pulse stripping anodic voltammetry). In the sample preparation step, all frozen fish samples were lyophilised, milled in a ball mill and finally decomposed in an oxygen plasma ashing chamber. Among the fishes from four sampling locations, the highest zinc and copper concentrations were found in small-spotted catshark (Scyliorhinus caniculus) and with 8.6 mg/kg for zinc and mackerel (Scomber scombrus) and with 0.84 mg/kg for copper, respectively. The accuracy of the concentrations determined in this study was checked by the measurements of the certified reference material CRM No. 422, cod muscle from the Commission of the European Communities, Community Bureau of Reference. All Zn and Cu concentrations observed from species of Northeast Atlantic showed that fish from this area is a good source of these essential elements and the developed method is accepted as a good analytical routine method for these samples. © 2003 Elsevier Ltd. All rights reserved

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