Chemical analysis and sensory evaluation of mahi-mahi (coryphaena hippurus)
during chilled storage
October 2004
Journal of Food Protection Volume 67 Number 10 p. 2255-2262
F. R. Antoine,a c. I. Wei,a W. S. Otwell,a c. A. Sims,a R. C. Littell,b a.
D. Hogle,a and M. R. Marshalla
http://www.foodprotection.org/QuickLinks.htm
aFood and Environmental Toxicology Laboratory, Food Science and Human
Nutrition Department, University of Florida, Gainesville, Florida
32611-0720, USA
bStatistics Department, University of Florida, Gainesville, Florida
32611-0720, USA
Abstract
Biogenic amines, total volatile base-nitrogen (TVB-N), and sensory
evaluation are some of the indicators used for fish quality determination.
Our objective was to evaluate the relationship among histamine, cadaverine,
putrescine, TVB-N, and sensory evaluation as quality assessment tools. Two
groups of six mahi-mahi fillets were refrigerated at 7°C and sampled on days
0, 2, 4, 6, 8, and 10. On day 3, histamine, cadaverine, and putrescine
levels reached 5, 3, and 0.5 mg/100 g, respectively, whereas TVB-N reached
30 mg/100 g. Sensory scores were 6 to 6.5 (10 very fresh and 1 very spoiled)
for odor, appearance, texture, and color. Correlations were 0.78 and 0.72
between histamine and cadaverine and histamine and putrescine, 0.74 and 0.80
between TVB-N and cadaverine and TVB-N and putrescine, and 0.75 and 0.78
between odor and putrescine and odor and cadaverine. AromaMaps showed
distinct trends for deteriorating mahi-mahi (Coryphaena hippurus) quality.
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Douglas L. Marshall, Ph.D.
Professor, Mississippi State University
http://www.msstate.edu/dept/fst
Contributing Editor, Food Microbiology
http://www.foodscience.elsevier.com
Department of Food Science, Nutrition &
Health Promotion
Room 110 Herzer, Stone Blvd (courier)
Box 9805 (mail)
Mississippi State, MS 39762-9805 USA
Ph 1-662-325-8722
Fax 1-662-325-8728
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