Doug,
Thanks for the info.
Paul Dion
In a message dated 11/10/2004 9:07:50 AM Eastern Standard Time,
microman@ra.msstate.edu writes:
> Subj: RE: Histamine discussion - Mahi-Mahi FYI
> Date: 11/10/2004 9:07:50 AM Eastern Standard Time
> From: microman@ra.msstate.edu
> To: seafood@ucdavis.edu
> Sent from the Internet
>
>
>
> 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.
>
> ********************************************
> 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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