caa a22 4500 463156919 CHVBK 20180406164737.0 cr unu---uuuuu 170326e20071101xx s 000 0 eng 10.1007/s00217-006-0538-z doi (NATIONALLICENCE)springer-10.1007/s00217-006-0538-z Effects of previous frozen storage on chemical, microbiological and sensory changes during chilled storage of Mediterranean hake ( Merluccius merluccius ) after thawing [Elektronische Daten] [Sònia Baixas-Nogueras, Sara Bover-Cid, M. Veciana-Nogués, M. Vidal-Carou] The present work aimed to investigate the influence of freezing (−20°C for 6 months) on the susceptibility of hake to chemical, microbiological and sensory spoilage once thawed and stored in ice. Thus, volatile and biogenic amines, counts of psychrotrophic and mesophilic bacteria, enterobacteria, pseudomonads and Shewanella together with sensory evaluation (of raw and cooked samples) were monitored during 14 days of iced storage in both fresh and frozen-thawed hake (Merluccius merluccius). At the beginning of ice storage, freshness parameters were equivalent in both batches (fresh and frozen-thawed hake), but different behaviour was observed during the iced storage. Overall, levels of volatile and biogenic amines increased much later and then decreased to lower values in frozen-thawed hake in accordance with the delay of microbial development in comparison with fresh hake. On the contrary, sensory spoilage occurred earlier in frozen-thawed hake. Therefore, the usual accepted or regulated limits of acceptability of chemical and microbiological parameters would not be suitable for freshness assessment of frozen-thawed hake. Springer-Verlag, 2006 Hake nationallicence Frozen-thawing nationallicence Trimethylamine nationallicence Biogenic amines nationallicence Sensory analysis nationallicence Baixas-Nogueras Sònia Departament de Nutrició i Bromatologia- CeRTA, Facultat de Farmàcia, Universitat de Barcelona, Avinguda Joan XXIII s/n, 08028, Barcelona, Spain aut Bover-Cid Sara Departament de Nutrició i Bromatologia- CeRTA, Facultat de Farmàcia, Universitat de Barcelona, Avinguda Joan XXIII s/n, 08028, Barcelona, Spain aut Veciana-Nogués M. Departament de Nutrició i Bromatologia- CeRTA, Facultat de Farmàcia, Universitat de Barcelona, Avinguda Joan XXIII s/n, 08028, Barcelona, Spain aut Vidal-Carou M. Departament de Nutrició i Bromatologia- CeRTA, Facultat de Farmàcia, Universitat de Barcelona, Avinguda Joan XXIII s/n, 08028, Barcelona, Spain aut European Food Research and Technology Springer-Verlag 226/1-2(2007-11-01), 287-293 1438-2377 226:1-2<287 2007 226 217 https://doi.org/10.1007/s00217-006-0538-z text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0538-z text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Baixas-Nogueras Sònia Departament de Nutrició i Bromatologia- CeRTA, Facultat de Farmàcia, Universitat de Barcelona, Avinguda Joan XXIII s/n, 08028, Barcelona, Spain aut NATIONALLICENCE 700 1- Bover-Cid Sara Departament de Nutrició i Bromatologia- CeRTA, Facultat de Farmàcia, Universitat de Barcelona, Avinguda Joan XXIII s/n, 08028, Barcelona, Spain aut NATIONALLICENCE 700 1- Veciana-Nogués M. Departament de Nutrició i Bromatologia- CeRTA, Facultat de Farmàcia, Universitat de Barcelona, Avinguda Joan XXIII s/n, 08028, Barcelona, Spain aut NATIONALLICENCE 700 1- Vidal-Carou M. Departament de Nutrició i Bromatologia- CeRTA, Facultat de Farmàcia, Universitat de Barcelona, Avinguda Joan XXIII s/n, 08028, Barcelona, Spain aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 226/1-2(2007-11-01), 287-293 1438-2377 226:1-2<287 2007 226 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer