Shelf-Life of Spanish Mackerel (Scomberomorus commerson) from Northern Australian Waters
The shelf-life of Spanish mackerel caught by line fishing in Northern Australian waters was evaluated. Spiked fish were stored in ice either headed and gutted or left uncut and subjected to sensory, nucleotide, pH, histamine and microbial analysts and the rigor pattern recorded. There was little dif...
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Published in | Journal of aquatic food product technology Vol. 7; no. 4; pp. 63 - 79 |
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Main Author | |
Format | Journal Article |
Language | English |
Published |
Taylor & Francis Group
22.10.1998
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Subjects | |
Online Access | Get full text |
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Summary: | The shelf-life of Spanish mackerel caught by line fishing in Northern Australian waters was evaluated. Spiked fish were stored in ice either headed and gutted or left uncut and subjected to sensory, nucleotide, pH, histamine and microbial analysts and the rigor pattern recorded. There was little difference between the two product forms. Rigor in uncut fish lasted for 14 ± 9.8 hours and in headed and gutted fish for 19.6 ± 16.3 hours. Spanish mackerel retained good sensory quality for up to 14 days. The bacterial load reached 105 cfu/g by 18 days. K values were low for most of the storage time, < 40%. Histamine levels did not develop more than 10 mg/kg during storage. The pH of Spanish mackerel did not change much even though bacterial levels become high. |
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Bibliography: | ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23 |
ISSN: | 1049-8850 1547-0636 |
DOI: | 10.1300/J030v07n04_07 |