Lipids oxidation, histamine production and quality loss were studied according to storage time and temperature （ambient temperature （Tamb） 26 ℃, 4 ℃ and -18℃） in Atlantic mackerel （Scomber scombrus）. Muscle p...Lipids oxidation, histamine production and quality loss were studied according to storage time and temperature （ambient temperature （Tamb） 26 ℃, 4 ℃ and -18℃） in Atlantic mackerel （Scomber scombrus）. Muscle pH, hydrolysis of phospholipids, content of primary （hydroperoxides）, secondary lipid oxidation products （TBARS） and histamine were determined and compared with a sensory assessment. Atlantic mackerel is sensory acceptable, less than 24 hours at Tamb, for up to 3 days at 4 ℃ and 3 months at-18 ℃. Evolution of biochemical parameters with storage time and temperature showed significant differences （P 〈 0.05）. Muscle pH increased from 5.99 to 6.13 at Tamb, to 6.23 at 4 ℃ and to 6.04 at -18 ℃. The highest content of TBARS is associated with a decrease in phospholipids and hydroperoxides contents and highest levels of sensory alteration. Histamine content exceeded the limit recommended by the Trade Algerian Ministry （10 mg/100g）, after 24 hours at Tamb, 5 days of storage at 4 ~C only. Therefore, freezing storage has a preserving effect on lipid damage and histamine production and seems the best means of storage; if these species are not consumed during the two days following capture. Moreover, monitoring histamine production is more useful as sanitary index rather than spoilage parameter and the strategy used for measuring kinetic of lipid oxidation appear pertinent for determining the degree of oxidation.展开更多
文摘Lipids oxidation, histamine production and quality loss were studied according to storage time and temperature （ambient temperature （Tamb） 26 ℃, 4 ℃ and -18℃） in Atlantic mackerel （Scomber scombrus）. Muscle pH, hydrolysis of phospholipids, content of primary （hydroperoxides）, secondary lipid oxidation products （TBARS） and histamine were determined and compared with a sensory assessment. Atlantic mackerel is sensory acceptable, less than 24 hours at Tamb, for up to 3 days at 4 ℃ and 3 months at-18 ℃. Evolution of biochemical parameters with storage time and temperature showed significant differences （P 〈 0.05）. Muscle pH increased from 5.99 to 6.13 at Tamb, to 6.23 at 4 ℃ and to 6.04 at -18 ℃. The highest content of TBARS is associated with a decrease in phospholipids and hydroperoxides contents and highest levels of sensory alteration. Histamine content exceeded the limit recommended by the Trade Algerian Ministry （10 mg/100g）, after 24 hours at Tamb, 5 days of storage at 4 ~C only. Therefore, freezing storage has a preserving effect on lipid damage and histamine production and seems the best means of storage; if these species are not consumed during the two days following capture. Moreover, monitoring histamine production is more useful as sanitary index rather than spoilage parameter and the strategy used for measuring kinetic of lipid oxidation appear pertinent for determining the degree of oxidation.
