Postmortem changes in quality indices of ice-stored flounder (Paralichthys patagonicus)
2005
Massa, A.E. | Palacios, D.L. | Paredi, M.E. | Crupkin, M.
The characteristics of flounder (Paralichthys patagonicus) were evaluated during a 12-day period of storage in ice by monitoring the biochemical, microbiological and sensory parameters. The adenosine-5'-triphosphate and adenosine-5'-diphosphate were not detected, and the initial content of adenosine-5'-monophosphate (AMP) rapidly decreased to zero. Inosine-5'-monophosphate (IMP) but not adenosine (Ado) was present in muscle extracts. The AMP deaminase activity was found in the muscle. Conversely, the Ado deaminase activity was not detected. A 55% decrease in IMP concentration occurred during the first 2 days of storage. The inosine content was barely detectable (<0.1 micromol/g), probably because of the high nucleoside phosphorylase activity in the muscle. Hypoxanthine significantly (P < 0.01) increased up to the seventh day and then remained approximately constant. The muscle pH fluctuated between 6.6 and 7.0. The iced flounder was microbiologically acceptable for up to 7 days with aerobic plate counts reaching <10⁷ cfu/g. The sensory score, determined by the Quality Index Method, linearly increased (r² = 0.96) with the keeping time. All the parameters, including the K-value, indicated that the shelf life of iced flounder was 7 days.
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