Effect of Gutting on Microbial Loads, Sensory Properties, and Volatile and Biogenic Amine Contents of European Hake (Merluccius merluccius var. mediterraneus) Stored in Ice

Author:

BAIXAS-NOGUERAS SONIA1,BOVER-CID SARA2,VECIANA-NOGUÉS M. TERESA3,VIDAL-CAROU M. CARMEN3

Affiliation:

1. 1Institut de Tecnología Agroalimentària—CeRTA, Universitat de Girona, Escola Politècnica Superior, Av. Lluís Santaló s/n, 17071 Girona, Spain

2. 2Institute for Food and Agricultural Research and Technology (IRTA), Finca Camps i Armet, E-17121 Monells, Spain

3. 3Departament de Nutrició i Bromatologia—CeRTA, Facultat de Farmàcia, Universitat de Barcelona, Avinguda Joan XXIII, s/n, E-08028 Barcelona, Spain

Abstract

The effect of gutting on sensory, microbiological, and chemical properties of European hake (Merluccius merluccius var. mediterraneus) stored in ice was studied. Gutting of hake noticeably affected the development of gram-negative bacteria: counts of Enterobacteriaceae, Shewanella putrefaciens, and Pseudomonas throughout ice storage were higher in gutted than in ungutted samples. These differences in microbial loads were also reflected in the lower sensory scores of both raw and cooked hake, in the quicker trimethylamine accumulation, and in the higher contents of putrescine, cadaverine, tyramine, and histamine found in gutted hake. All of the fish quality indicators studied showed that gutting made hake more susceptible to spoilage during ice storage and decreased its shelf life by 4 days.

Publisher

International Association for Food Protection

Subject

Microbiology,Food Science

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