Chemical analysis and sensory evaluation of mahi-mahi (Cryphaena hippurus) during chilled storage.
Biogenic amines, total volatile base-nitrogen (TVB-N), and sensory evaluation are some of the indicators used for fish quality determination. Our objective was to evaluate the relationship among histamine, cadaverine, putrescine, TVB-N, and sensory evaluation as quality assessment tools. Two groups of six mahi-mahi fillets were refrigerated at 7 degrees C and sampled on days 0, 2, 4, 6, 8, and 10. On day 3, histamine, cadaverine, and putrescine levels reached 5, 3, and 0.5 mg/100 g, respectively, whereas TVB-N reached 30 mg/100 g. Sensory scores were 6 to 6.5 (10 very fresh and 1 very spoiled) for odor, appearance, texture, and color. Correlations were 0.78 and 0.72 between histamine and cadaverine and histamine and putrescine, 0.74 and 0.80 between TVB-N and cadaverine and TVB-N and putrescine, and 0.75 and 0.78 between odor and putrescine and odor and cadaverine. AromaMaps showed distinct trends for deteriorating mahi-mahi (Coryphaena hippurus) quality.
Antoine
F R
FR
Food and Environmental Toxicology Laboratory, Food Science and Human Nutrition Department, University of Florida, Gainesville, Florida 32611-0720, USA.
Wei
C I
CI
Otwell
W S
WS
Sims
C A
CA
Littell
R C
RC
Hogle
A D
AD
Marshall
M R
MR
D000818:Animals; D001679:Biogenic Amines / Q000032:analysis; D002103:Cadaverine / Q000032:analysis; D003080:Cold Temperature; D005399:Fishes; D005511:Food Handling / Q000379:methods*; D005519:Food Preservation / Q000379:methods*; D006632:Histamine / Q000032:analysis; D009812:Odorants / Q000032:analysis; D011700:Putrescine / Q000032:analysis; D011786:Quality Control; D017747:Seafood / Q000032:analysis* / Q000592:standards*; D013649:Taste; D013997:Time Factors
D001679:Biogenic Amines; D006632:Histamine; D002103:Cadaverine; D011700:Putrescine