Affiliation:
1. 1Laboratoire d' Analyses et de Recherches Vétérinaires, Agadir, Morocco.
2. 2Département d' Hygiéne et Industrie des Denrées Alimentaires d' Origine animale, Institut Agronomique et Vétérinaire Hassan II, B. P. 6202, Rabat-Instituts, Rabat, Morocco.
3. 3Division de Protection des Ressources Halieutiques, Ministére des Pêches Maritimes et de la Marine Marchande, Rabat, Morocco.
Abstract
The storage time of mackerel stored in ice was determined by sensory, chemical, and bacterial analyses. Ice: fish ratios of 1:2, 1:3, and 1:4 were used. Sensory analysis revealed that the storage time was directly related to ice: fish ratio and was 9, 8, and 6 d, respectively,
At time of rejection, the levels of total volatile bases, trimethylamine and histamine were 23, 5, and 2 mg/100 g, respectively. At this time, a bacterial load limit of 1 × 106 CFU/g was reached for all the flora studied (total mesophilic aerobic, psychrotrophic, moderately halophilic) except the sulfide-producing flora.
The data presented show the efficiency of adequate icing and allow for the recommendation of chemical standards for the evaluation of mackerel deterioration and/or for determination of different classes of freshness.
Publisher
International Association for Food Protection
Subject
Microbiology,Food Science
Cited by
55 articles.
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