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

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.