Author(s): Solinho, Joana ; Pinto, Ricardo ; Santos, Joana ; Vieira, J. ; Martins, Joana T. ; Pinheiro, Rita
Date: 2022
Persistent ID: https://hdl.handle.net/1822/86531
Origin: RepositóriUM - Universidade do Minho
Subject(s): Sarrajão storage; sensory analysis; nutritional properties; texture profile; microbiological analysis
Portugal is one of the major fish consumers in Europe and the World. Fish is an essential source of nutrients, as it is low in fat content and high level of protein, vitamins, and minerals. In recent decades, this food group's consumption has increased and became available to consumers far from coastal areas. The aim of this study was to evaluate the physicochemical, texture, sensorial and microbiological properties of fresh Sarrajão (Sarda sarda) fillets during 8 days under refrigeration storage at 4 ºC. Protein, lipids, carbohydrates, chlorides, fibre, ash, moisture content and water activity were determined. A quantitative descriptive analysis (QDA®) was carried out with a panel of six semi-trained panellists. A texture profile analysis (TPA) of the fillets and the firmness of the whole fish and colour analysis were also performed. A microbiological analysis was made using Regulation 2073/2005 and the guidelines defined by the Health Protection Agency (HPA). The analysis of variance (ANOVA) and the Tukey test were used to determine which mean values were statistically different at a significant level of p<0.05. No significant differences were observed in lipids, carbohydrates, fibre, ash and moisture content during storage time at 4 ºC. On the contrary, protein content decreased and chloride content increased 2-fold after 8 days at 4 °C. Texture results showed that fillets hardness and gumminess decreased after 8 days of storage. However, cohesiveness and adhesiveness parameters showed no significant differences over storage time. Concerning colour parameters luminosity, a* and b* parameters showed significant differences over time. It was concluded that Sarrajão fillets presented satisfactory microbiological quality regarding the parameters analysed (moulds and yeasts, Salmonella spp., Escherichia coli, Enterobacteriaceae, Coagulase staphylococci (+) and Listeria monocytogenes) with the exception of microorganisms at 30 ºC and Pseudomonas which, despite being increased, were still satisfactory. It was possible to conclude that Sarrajão fillets can be stored during 8 days under refrigeration at 4 ºC keeping their physicochemical, microbiological, and sensory characteristics while assuring a highquality product to consumers and enabling higher efficiency to the fish industry.
