49B-12 |
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K. S. GARNER and H. G. Kristinsson. Dept. of Food Science & Human Nutrition, Univ. of Florida, 130-B Aquatic Foods Pilot Plant, PO Box 110370, Gainesville, FL 32611-0370 The treatment of fish muscle with carbon monoxide (CO) and filtered smoke (FS) containing CO is widely employed with the purpose to affect red muscle color. Research is needed into the effect these processes have on various quality attributes of fish muscle. The objective was to investigate how different CO treatments influenced the color, oxidative and microbial quality of Spanish mackerel fillets. Fresh Spanish mackerel fillets were either (a) treated with different CO gas blends (18% CO, FS (containing 18% CO) and 100% CO) for 24 h, then exposed to air at 4°C for 8 days, or (b) kept in the gas environments for 8 days at 4°C. Control samples were kept aerobically for 8 days at 4°C. Color changes (L*, a*, b* values) on storage were analyzed for white and dark muscle using a color machine vision system. Development of secondary oxidation products (thiobarbituric reactive substances) was analyzed for white and dark muscle. Heme proteins were extracted from muscle and CO binding determined. The effect on aerobic microbial growth was determined for all treatments. The results showed that all treatments significantly (P<0.001) influenced redness (a* value) on treatment and red color stability on storage. This stability was directly correlated with the binding of CO to heme proteins in muscle, with 100% CO treatment giving most binding. Development of yellowness was minimized for the samples with most red color stability. Lipid oxidation development was retarded on treatment with CO, most for the 100% CO treatment, while it was significantly (P<0.0001) suppressed for all samples when kept in the gases for 8 days. Treatment with CO led to a significant (P<0.01) delay in microbial growth on storage. This study demonstrated that CO and FS can have multiple positive effects on the quality of fatty species rich in dark muscle.
Session 49B, Aquatic Food Products: General
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