Chemical quality and sensory attributes of marinated Pacific saury ( Cololabis saira) during vacuum-packaged storage at 4 °C

• Published in: Food chemistry Vol. 102; no. 4; pp. 1061 - 1070
• Main Authors: Sallam, Kh.I., Ahmed, A.M., Elgazzar, M.M., Eldaly, E.A.
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 2007; Elsevier
• Subjects: Biological and medical sciences; brining; cold storage; Cololabis saira; fish; food analysis; food chemistry; Food industries; food processing; food processing quality; food storage; Fundamental and applied biological sciences. Psychology; General aspects; Handling, storage, packaging, transport; Lipid oxidation; lipid peroxidation; Marinated Pacific saury; marinating; Psychrotrophic count; seafoods; Sensory attributes; sensory properties; Shelf life; storage quality; TBA; TMA; TVB-N; vacuum packaging; Marinated Pacific saury; TBA; Sensory attributes; Psychrotrophic count; TVB-N; Lipid oxidation; TMA; Shelf life; Lipids; Vacuum packaging; Warehousing; Quality; Food preservation; Oxidation; Conditioning
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2006.06.044

This study was carried out to evaluate the chemical changes and sensory attributes of Pacific saury ( Cololabis saira), brined (12% NaCl brine solution) or marinated (12% NaCl + 2% acetic acid; or 12% NaCl + 3% acetic acid solutions) followed by vacuum-packaging and storage at 4 °C for 90 days. The chemical analysis revealed a significant reduction in the pH value, total volatile bases nitrogen (TVBN), and trimethylamine (TMA) contents in marinated versus brined fillets. Lipid oxidation, as indicated by the 2-thiobarbituric acid (TBA) values, was significantly delayed in marinated fillets in comparison with the brined fillets. The growth rate of psychrotrophic bacteria was significantly ( P < 0.05) reduced in marinated versus brined fillets. No significant differences were detected for the sensory attributes between the two marinating conditions although the overall acceptability was significantly higher in marinated versus brined fish. Both conditions of the marinating process resulted in an extension of the shelf life of the product to more than 90 days versus only 60 days for the control brined fillets. The study concluded that marination of Pacific saury can delay the undesirable chemical changes, retard lipid oxidation, improve the sensory attributes and extend the shelf life of the product during refrigerated storage.