Mendes Rogério, Silva Helena, Oliveira Patrícia, Oliveira Luís, Teixeira Bárbara
Department for the Sea and Marine Resources, Portuguese Institute for the Sea and Atmosphere-IPMA, I.P., R. Alfredo Magalhães Ramalho, 6, 1449-006 Lisbon, Portugal.
Foods. 2021 Apr 13;10(4):848. doi: 10.3390/foods10040848.
The overall quality of frozen hake fillets in the Portuguese market was evaluated. Physical, biochemical, microbiological, and sensory analysis in 20 brands revealed several non-conformities. Hake was identified in 19 brands, although two mislabeled the species. Lower net weight than labeled was evidenced in ca. one-third of brands. TVB-N in ca. one-third of the samples presented high values, although within legal limit. Almost all brands presented excessive amount of ice glaze, low levels of WHC (raw/cooked), low levels of soluble protein, and undue thaw-drip loss, thus reflecting the poor quality of fillets. Added phosphates were below the legal limit in all samples; however, they were used in glaze ice in three brands, and only labeled in one. Overall microbiological quality of frozen fillets was good, though yeasts and molds detected in six samples indicate poor hygienic conditions in some facilities. Labels comply with legal requisites, however, need improvement, namely the 'best before' periods. In general, packaging was efficient regarding presence of ice crystals and dehydration signs. Concerning sensory analysis of cooked fillets, 63% of the brands had bad to poor quality and 37% fair quality. revealed the worst quality, namely regarding thaw drip loss, thaw drip loss protein, M/P ratio, pH and sensory evaluation. Overall results show that a significant part of the hake fillets business operators are still failing in relation with best practices.
对葡萄牙市场上冷冻无须鳕鱼片的整体质量进行了评估。对20个品牌的鱼片进行的物理、生化、微生物和感官分析发现了若干不符合项。在19个品牌中鉴定出了无须鳕，不过有两个品牌对鱼种进行了错误标注。约三分之一的品牌存在净重量低于标注值的情况。约三分之一的样品中的挥发性盐基氮含量较高，不过仍在法定限值内。几乎所有品牌的鱼片都存在冰衣过多、保水性（生/熟）水平低、可溶性蛋白含量低以及解冻滴水损失过大的问题，从而反映出鱼片质量较差。所有样品中添加的磷酸盐含量均低于法定限值；然而，有三个品牌在冰衣中使用了磷酸盐，其中只有一个品牌进行了标注。冷冻鱼片的总体微生物质量良好，不过在六个样品中检测到酵母和霉菌，表明一些生产设施的卫生条件较差。标签符合法律要求，不过仍需改进，尤其是“保质期”。总体而言，包装在防止冰晶形成和脱水迹象方面效果良好。关于熟鱼片的感官分析，63%的品牌质量较差至很差，37%的品牌质量一般。[此处原文似乎缺失部分内容]显示出最差的质量，即在解冻滴水损失、解冻滴水损失蛋白、M/P比率、pH值和感官评价方面。总体结果表明，很大一部分无须鳕鱼片经营商在最佳操作规范方面仍存在不足。
