%0 Journal Article
%T Influencia de la Temperatura de Conservaci車n sobre la Formaci車n de Histamina en Caballa (Scomber japonicus) Influence of Storage Temperature on Histamine Formation in Mackerel ( Scomber japonicus)
%A Marta S Gozzi
%A Mar赤a L Piacente
%A Virginia Cruces
%A Edith G D赤az
%J Informaci車n Tecnol車gica
%D 2011
%I Centro de Informaci車n Tecnol車gica
%X El objeto del presente trabajo fue estudiar la influencia de la temperatura sobre la frescura de la caballa (Scomber japonicus) asociada con los cambios qu赤micos y los atributos organol谷pticos de los ejemplares conservados en diferentes condiciones. La calidad del pescado se determin車 por evaluaci車n sensorial mientras que la inocuidad se estableci車 midiendo el contenido de histamina a 6 oC durante una semana realizando el muestreo despu谷s de transcurridos uno, tres, cinco y siete d赤as en condiciones de refrigeraci車n. A la temperatura ambiente de 20 oC el muestreo se efectu車 diariamente durante tres d赤as. Las caballas refrigeradas superaron los niveles aceptables de histamina al tercer d赤a antes de ser rechazadas por los panelistas sensoriales. Cuando las muestras se mantuvieron a temperatura ambiente alcanzaron niveles peligrosos de histamina al segundo d赤a en coincidencia con el rechazo determinado por el panel de evaluaci車n sensorial. The aim of the present work was to study the influence of storage temperature on the freshness of mackerel ( Scomber japonicus ) associated with chemical changes and organoleptic attributes of the samples maintained under different environmental conditions. Fish quality was assessed by sensory evaluation while safety was determined through histamine development during refrigerated storage at 6 oC during a week, sampling for analysis after periods of one, three, five and seven days. At room temperature of 20 oC samples were analyzed daily during three days. Refrigerated mackerel became unsafe for human consumption, reaching unacceptable histamine levels after three days, before being rejected by the sensory panel. At room temperature samples were discarded due to their high histamine content on the second day, in agreement with the rejection decision of the sensory evaluation panel.
%K histamina
%K caballa
%K Scomber japonicus
%K refrigeraci車n
%K evaluaci車n sensorial
%K histamine
%K mackerel
%K Scomber japonicus
%K refrigeration
%K sensory evaluation
%U http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-07642011000600006