%0 Journal Article
%T Quality loss assessment in fish-based ready-to-eat foods during refrigerated storage
%A Pourashouri
%A P.
%A Chapela
%A M. J.
%A Atanassova
%A M.
%A Cabado
%A A. G.
%J Grasas y Aceites
%D 2013
%I Consejo Superior de Investigaciones Cient赤ficas
%R 10.3989/gya.022912
%X The present research addresses the quality loss in two different ready-to-eat (RTE) seafoods. With this aim, chemical and microbiological parameters were measured in tuna lasagne (TL) and hake roe foods which were refrigerated (4∼C) for up to 35 and 71 days, respectively. Both foods showed a significant lipid oxidation (peroxide and interaction compound formation) development with storage time, which was especially marked in the case of the TL product, which also underwent an important lipid hydrolysis development. Both RTE products showed a low microbial development, no matter how much time had elapsed since the expiration dates; thus, low total viable count scores and volatile amine formation were attained while the presence of pathogen microorganisms was not detected. In view of the current increasing consumer demand for high quality refrigerated foods, the assessment of lipid damage related to nutritional and sensory values is recommended when fish-based RTE products are encountered. Se estudi車 la p谷rdida de calidad de dos productos marinos elaborados (lasa a de at迆n, TL; huevas de merluza) conservados en refrigeraci車n (4 ∼C) durante 35 y 71 d赤as, respectivamente. Ambos alimentos mostraron un desarrollo importante de la oxidaci車n lip赤dica (formaci車n de per車xidos y compuestos de interacci車n) durante el periodo de conservaci車n, siendo mayor en el caso de TL; asimismo, el producto TL experiment車 un importante desarrollo de hidr車lisis lip赤dica. Sin embargo, ambos alimentos experimentaron un desarrollo bajo en microorganismos mes車filos y aminas vol芍tiles; por otra parte, no maniferstaron presencia de microorganismos pat車genos a lo largo del periodo de conservaci車n, a pesar de sobrepasar el tiempo de caducidad. De acuerdo con la creciente demanda de nuevas preparaciones de alimentos refrigerados de calidad alta, se recomienda el estudio de las alteraciones lip赤dicas en elaboraciones basadas en alimentos de origen marino debido a su fuerte relaci車n con la p谷rdida de calidades sensorial y nutricional.
%K Colour
%K Hake roe
%K Lipid damage
%K Microbial activity
%K Refrigeration
%K Tuna muscle
%K Actividad microbiana
%K Alteraci車n lip赤dica
%K Color
%K Huevas de merluza
%K M迆sculo de at迆n
%K Refrigeraci車n
%U http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1403/1399