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Updated: Sep 28, 2026
Preparation of High-Quality Fermented Fish Product
Published on: August 23, 2019
Chemical and sensory changes in Mediterranean hake (Merluccius merluccius) under refrigeration (6-8 degrees C) and
Sònia Baixas-Nogueras1, Sara Bover-Cid, Teresa Veciana-Nogués
1Departament de Nutrició i Bromatologia-CeRTA, Facultat de Farmàcia, Universitat de Barcelona, Avinguda Joan XXIII s/n, 08028 Barcelona, Spain.
Abstract:
Fresh Mediterranean hake (Merluccius merluccius var. mediterraneus), a species mainly caught off the shores of Spain, was stored at usual temperatures: in ice (commercial chain) and under refrigeration (home). Sensory and chemical analyses were performed throughout the storage time to determine the changes that took place and evaluate the effect of the storage temperature. Storage in ice resulted in a slight accumulation of volatile and biogenic amines in hake. When it was stored at 6-8 degrees C, a significant production of both trimethylamine and total volatile basic nitrogen (TVB-N) was observed, and biogenic amines were formed. Sensory analysis revealed that hake stored in ice was inedible after 29 days, the figure for refrigerated hake being 20 days. There was a nonsignificant correlation (p > 0.05) between TVB-N values and sensory score in hake stored at 0 degrees C. In all other cases, a significant correlation (p < 0.001) between volatile parameters and sensory analysis was found.
