51A-23

K. WALISZEWSKI, Unidad de Investigacion y Desarrollo en Alimentos, Instituto Tecnologico de Veracruz, M.A de Quevedo 2779, Veracruz, 91700, Mexico

Sea bass shelf life by storage in crushed ice at -1°C with some additives

K.Waliszewski and V.Hernandez

Instituto Tecnologico de Veracruz Departamento de Ingenieria Quimica y Bioquimica A.P. 1380 Veracruz, Ver., 91700 Mexico e-mail kw@itver.edu.mx

Justification Mainly in tropical countries, fish is considered as an extremely perishable food and should be handled with a great care to inhibit the growth of microrganisms.Sea bass is a high quality, delicate and expensive fish From our previous study with tilapia six treatments were found as the most adequate for tilapia storage at - 30 C in crushed ice during 15 days of experiment. To avoid fish texture change during storage, super chilling temperature of - 10 C was recommended for future study during longer period of storage Objective The purpose of this study was to determine the effect of six treatments of crushed ice with additives on gutted sea bass stored at - 10 C during 63 days of experiment. Methods Gutted fish of 24 hours after fishing and stored in six types of crushed ice treatments at - 10 C with 0.2% of ascorbic acid, 0.15 and 0.2% of citric acid and 0.1, 0.15 and 0.2 % of potassium sorbate during 9 weeks of experiment. Two times per week trimethylamine, hypoxantine and total coliforms and psychotropic bacteria account changes were determined. Results Sea bass could be stored on ice without additives for any longer than 7 days. Hypoxantine over limit concentration and yellow discoloration made the fish unsuitable for human consumption. Fish kept on ice with additives could be stored up to 45-49 days due to hypoxantine concentration but after 28-31 days texture changes and yellow discoloration provoked that fish was unsuitable for consumption. Significance Use of chemical preservative in crushed ice in combination with super chilling would extent four times sea bass shelf-life.