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On-board quality preservation of megrim (Lepidorhombus whiffiagonis) by a novel ozonised-slurry ice system

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Abstract

The use of a combined ozonised-slurry ice system was investigated as a new refrigeration system for the on-board storage of megrim (Lepidorhombus whiffiagonis), a fish species that is usually stored aboard fishing vessels for 1 to 2 weeks. The time elapsed between the catch and unloading at the harbour affects its quality and commercial value directly. Microbiological, chemical and sensory analyses were carried out in megrim after 2 weeks of on-board storage in ozonised slurry ice, slurry ice or flake ice, and for an additional period of 6 days. Sensory analyses revealed that megrim specimens stored in ozonised slurry ice (oSI600 batch) maintained A quality even after 20 days of storage, while counterpart batches stored in flake ice showed B quality at unloading, after 14 days of on-board storage. Storage in ozonised slurry ice (oSI600 batch) also led to significantly (p<0.05) lower counts of aerobic mesophiles, psychrotrophic bacteria, Enterobacteriaceae and proteolytic microorganisms in megrim muscle as compared with flake ice. Biochemical analyses revealed that the use of ozonised-slurry ice or slurry ice alone slowed down the formation of total volatile base-nitrogen (TVB-N) and trimethylamine-nitrogen (TMA-N) in comparison with storage in flake ice, also allowing a better control of pH. Lipid hydrolysis and oxidation events also occurred at a lower rate in the ozonised-slurry ice and slurry ice batches than in the flake ice batch. The present study demonstrates that the combination of slurry ice and ozone for the on-board storage of megrim is advisable, thus improving the quality and extending the shelf life of this fish species.

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Acknowledgements

The authors wish to thank KINARCA S.A.U. for providing the slurry ice equipment. This work was supported through a project grant by the Secretaría Xeral de I+D from the Xunta de Galicia (Project PGIDIT04TAL015E). The authors also thank Mr. Óscar Rodríguez, Mr. Marcos Trigo, Mr. Marcos Ojea and Mrs. Laura Díaz for their excellent technical assistance.

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Authors and Affiliations

  1. Department of Seafood Science and Technology, Institute for Marine Research (IIM), Higher Council for Scientific Research (CSIC), Eduardo Cabello 6, E-36208, Vigo, Spain

    Santiago P. Aubourg, Vanesa Losada & José M. Gallardo

  2. Department of Analytical Chemistry, Laboratory of Food Technology, LHICA, Nutrition and Food Science, School of Veterinary Sciences, University of Santiago de Compostela, E-27002, Lugo, Spain

    José M. Miranda & Jorge Barros-Velázquez

Authors
  1. Santiago P. Aubourg
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  2. Vanesa Losada
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  3. José M. Gallardo
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  4. José M. Miranda
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  5. Jorge Barros-Velázquez
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Correspondence to Jorge Barros-Velázquez.

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Aubourg, S.P., Losada, V., Gallardo, J.M. et al. On-board quality preservation of megrim (Lepidorhombus whiffiagonis) by a novel ozonised-slurry ice system. Eur Food Res Technol 223, 232–237 (2006). https://doi.org/10.1007/s00217-005-0182-z

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  • DOI: https://doi.org/10.1007/s00217-005-0182-z

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