Chemical, microbiological, and AromaScan evaluation of mahi-mahi fillets under various storage conditions
Authors: Du, WX; Huang, TS; Kim, J; Marshall, MR; Wei, CI
Journal of Agricultural and Food Chemistry 49:527-534.
HERO ID: 1169983
The quality for mahi-mahi stored at 1.7, 7.2, and 12.8 degrees C for 0, 1, 3, and 5 days was determined . . .
The quality for mahi-mahi stored at 1.7, 7.2, and 12.8 degrees C for 0, 1, 3, and 5 days was determined using biogenic amine analysis, microbial counts, and sensory evaluation (by a sensory test panel and an AromaScan). Biogenic amines in methanol extracts from mahi-mahi samples were analyzed using capillary electrophoresis (CE) with ultraviolet detection at 210 nm and a gas chromatography (GC) method that can simultaneously determine the contents of putrescine, cadaverine, histamine, spermidine, and spermine within 20 min after pentafluoropropionic anhydride derivatization. A good correlation R2= 0.99) was found between CE and GC methods for detecting histamine in mahi-mahi. Fish quality deteriorated and correlated with increasing microbial numbers. Biogenic amines may be useful indicators for mahi-mahi quality and safety. AromaScan was able to correlate quality changes for mahi-mahi in microbiological and sensory analyses.