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 inJournal of aquatic food product technology Vol. 7; no. 4; pp. 63 - 79
Main Author Slattery, Steven L.
Format Journal Article
LanguageEnglish
Published Taylor & Francis Group 22.10.1998
Subjects
K values
Marine
microbial activity
organleptic rating
rigor studies
Scomberomorus commerson
shelf-life
Spanish mackerel
storage
ISEW, Australia
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Abstract 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.
AbstractList 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 analysis and the rigor pattern recorded. There was little difference between the two product forms. Rigor in uncut fish lasted for 14 plus or minus 9.8 hours and in headed and gutted fish for 19.6 plus or minus 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.
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.
Author Slattery, Steven L.
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SubjectTerms K values
Marine
microbial activity
organleptic rating
rigor studies
Scomberomorus commerson
shelf-life
Spanish mackerel
storage
Title Shelf-Life of Spanish Mackerel (Scomberomorus commerson) from Northern Australian Waters
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