Quality and Shelf-Life Assessment of Pasteurized Trout Soup During Refrigerated Storage

摘要

The aim of this study was to investigate the quality changes of pasteurized soup prepared from smoked trout trimmings during 8 months of refrigerated storage at 3°C. Thiobarbituric acid (TBA, mg malonaldehyde/kg), total volatile content (TVB-N, mg N/100 g), total aerobic mesophilic plate count, pH value, color measurement, and sensory evaluation were used to determine quality changes. After 8 months of storage, TBA values reached 0.83 ± 0.09 mg malonaldehyde/kg. Despite a marked increase in the TBA value at Month 8, the soup was still of acceptable quality. The TVB-N value was close to the European Commission limit on fresh fish at Month 4, and further increase was not significant (p 0.05). Total aerobic mesophilic count reached a maximum value of 4.15 ± 0.23 log cfu/g at Month 2 with 3.20 ± 0.02 log cfu/g at Month 8. The soup had an overall acceptability score of 7.16 ± 0.68 (“like moderately” on a 1- to 9-point hedonic scale). Results suggest that smoked trout trimmings can be used to maximize the value of co-products by producing a ready-to-eat soup.View full textDownload full textKeywordsfish soup, smoked trout trimmings, pouch, quality changes, refrigerated storageRelated var addthis_config = { ui_cobrand: "Taylor & Francis Online", services_compact: "citeulike,netvibes,twitter,technorati,delicious,linkedin,facebook,stumbleupon,digg,google,more", pubid: "ra-4dff56cd6bb1830b" }; Add to shortlist Link Permalink http://dx.doi.org/10.1080/10498850.2011.595054