Effects of previous frozen storage on chemical, microbiological and sensory changes during chilled storage of Mediterranean hake (Merluccius merluccius) after thawing

• Published in: European food research & technology Vol. 226; no. 1-2; pp. 287 - 293
• Main Authors: Baixas-Nogueras, Sònia, Bover-Cid, Sara, Veciana-Nogués, M. Teresa, Vidal-Carou, M. Carmen
• Format: Journal Article
• Language: English; German
• Published: Heidelberg Berlin/Heidelberg : Springer-Verlag 01.11.2007; Berlin Springer; Springer Nature B.V
• Subjects: biogenic amines; Biological and medical sciences; Fish; Fish and seafood industries; Food industries; Frozen-thawing; Fundamental and applied biological sciences. Psychology; hake; Merluccius merluccius; sensory evaluation; Sensory perception; Shewanella; trimethylamine; Edible fish; Sensory analysis; Thawing; Hake; Vertebrata; Trimethylamine; Warehousing; Pisces; Biogenic amine; Food preservation; Frozen product; Frozen-thawing; Chemical storage; Merluccius merluccius; Biogenic amines
• ISSN: 1438-2377; 1438-2385
• DOI: 10.1007/s00217-006-0538-z

The present work aimed to investigate the influence of freezing (-20 °C for 6 months) on the susceptibility of hake to chemical, microbiological and sensory spoilage once thawed and stored in ice. Thus, volatile and biogenic amines, counts of psychrotrophic and mesophilic bacteria, enterobacteria, pseudomonads and Shewanella together with sensory evaluation (of raw and cooked samples) were monitored during 14 days of iced storage in both fresh and frozen-thawed hake (Merluccius merluccius). At the beginning of ice storage, freshness parameters were equivalent in both batches (fresh and frozen-thawed hake), but different behaviour was observed during the iced storage. Overall, levels of volatile and biogenic amines increased much later and then decreased to lower values in frozen-thawed hake in accordance with the delay of microbial development in comparison with fresh hake. On the contrary, sensory spoilage occurred earlier in frozen-thawed hake. Therefore, the usual accepted or regulated limits of acceptability of chemical and microbiological parameters would not be suitable for freshness assessment of frozen-thawed hake.