Evaluation de la qualite sensorielle et biochimique de la sardinelle ronde Sardinella aurita au cours du stockage dans l'eau de mer refroidie a la glace

Authors

  • Salah SELMI Université de Carthage. Institut National des Sciences et Technologie de la Mer- INSTM
  • Saloua SADOK Université de Carthage. Institut National des Sciences et Technologie de la Mer- INSTM

Keywords:

Commercial fishing, Pelagic fisheries, Quality control, Biochemical analysis, Conservation, Fish storage, Histamines, Freezing storage, Marine, Tunisia

Abstract

To maintain the quality of small pelagic fish by an effective cooling, slurry ice (mixture of ice and water) was used in this study. Sensory and chemical [analysis of total volatiles bases (TVB-N), trimethylamine (TMA-N) and histamine] monitoring were conducted to evaluate fish freshness of Sardinella aurita. The fishes were kept in slurry ice in a ratio of 1/2/1 (fish/ice/water respectively). This ratio was used according to a previous statistical study. Histamine and trimethylamine levels showed a significant increase during the storage period in the slurry ice. The highest levels were found at the end of storage reacting 5,7 and 4,37 mg/100g respectively. It’s worth mentioning that both histamine and trimethylamine levels remained lower than values reported when sensory analysis indicates fish spoilage. Result showed that TVB-N analysis is not a sensitive index for the quality evaluation of fish stored in slurry ice due to its leaching. Thus tissues TVB-N levels decreased during the storage.

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Published

2006-10-20

How to Cite

1.
SELMI S, SADOK S. Evaluation de la qualite sensorielle et biochimique de la sardinelle ronde Sardinella aurita au cours du stockage dans l’eau de mer refroidie a la glace. Bull. Inst. Natl. Sci. Technol. Mer [Internet]. 2006Oct.20 [cited 2024Apr.24];33:101-6. Available from: https://www.instm-bulletin.tn/index.php/bulletin/article/view/698

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