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Relation of quality and sensory perception with changes in free amino acids of thawed seabream (Sparus aurata)
Ist Teil von
Food research international, 2019-05, Vol.119, p.126-134
Ort / Verlag
Canada: Elsevier Ltd
Erscheinungsjahr
2019
Link zum Volltext
Quelle
Elsevier ScienceDirect Journals Complete
Beschreibungen/Notizen
This study aimed to investigate how the freshness before frozen storage affect the quality and sensory characteristics of seabream in different commercial presentations and to correlate the findings with free amino acids composition. The fish were slaughtered, allocated to three processing treatments (whole, gutted and filleted) and stored at refrigeration (0 ±1 °C) for different times (5, 9, 11 and 18 days) before one-month frozen storage (−30 °C). After this time, physicochemical (pH, TVB-N, TBARS and free amino acids), bacterial count and sensory evaluation (Torry Index & Quality Descriptive Analysis -QDA-) were studied. Significant differences were found among treatments over time for TVB-N, TBARS and bacterial growth. The quality index (Torry) exhibited a gradual decrease. QDA showed that fillets had the lowest assessment. Free amino acids contents varied significantly during frozen storage with a particular behavior that depended on the previous treatment applied and the fish freshness degree (elapsed days before frozen).
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•All free amino acids increased their quantities with the spoilage•Sea Bream freshness degree before frozen is related to free amino acids formation•The technological processes modified the free amino acid composition in seabream•The free essential amino acids were increased through the storage