Effect of previous slurry ice treatment on the quality of cooked sardine (Sardina pilchardus)

6 páginas, 2 figuras, 2 tablas.-- The final publication is available at www.springerlink.comThe use of slurry ice was evaluated as a technological treatment prior to cooking processing of fish. Thus, sardine (Sardina pilchardus) was stored in slurry ice for 2, 5 and 8 days. At such times, sardine specimens were taken and subjected to steam cooking, and the results were compared with those from a parallel control batch previously stored in flake ice. Quality assessment of lipid damage in cooked fish was performed by measuring the formation of free fatty acids, peroxides, thiobarbituric acid-reactive substances and interaction compounds. The volatile amines–total and trimethylamine– assessment was also carried out. A significant (p<0.05) inhibition of lipid damage–peroxides and fluorescent compounds assessment–and trimethylamine formation was observed in cooked sardine as a consequence of the preliminary treatment in slurry ice. This work opens the way to the use of slurry ice as a preliminary treatment of fish material prior to its thermal processing.This work was supported by a project granted by the Secretar´ıa Xeral de I+D from the Xunta de Galicia (Spain) (Project PGIDIT 02 RMA 18E).Peer reviewe

Effect of frozen storage on the characteristics of a developed and commercial fish sausages

The effect of frozen storage on the physiochemical, chemical and microbial characteristics of two types of fish sausages was studied. Fish sausages developed (DFS) with a spice-sugar formulation and commercial fish sausages (CFS) were stored at −20 °C for 3 months. Fresh DFS contained 12.22% lipids and had a 3.53 cfu/g total bacteria count (TBC) whereas, CFS contained 5.5% lipids and had a 4.81 cfu/g TBC. During storage, TBC decreased significantly (p  0.05) in CFS. A peroxide value (PV) was not detectable until week four and eight of storage in CFS and DFS, respectively. The salt-soluble proteins (SSP) level was stable in DFS but in CFS it declined significantly (p  0.05) in both sausage types. This study showed that the effect of storage at −20 °C on fish sausages characteristics varied between formulations and depended on the ingredients of fish sausages