Dottori Ilenia, Urbani Stefania, Daidone Luigi, Bonucci Arianna, Beccerica Matteo, Selvaggini Roberto, Sordini Beatrice, Branciari Raffaella, Veneziani Gianluca, Nucciarelli Davide, Taticchi Agnese, Servili Maurizio, Esposto Sonia
Department of Agriculture, Food and Environmental Sciences, University of Perugia, 06126 Perugia, Italy.
Department of Veterinary Medicine, University of Perugia, 06126 Perugia, Italy.
Foods. 2025 Apr 12;14(8):1334. doi: 10.3390/foods14081334.
In this study, the real-time shelf life of frozen fillets of two different types of fish, tuna () and hake (), was studied, simulating a bulk system sale. A glaze treatment was used on all the samples at the beginning, and during the 60-day storage period, the glaze was reapplied at regular intervals on half of the samples ("glazed"), while the other half was not re-glazed ("control"). To assess the quality changes in the two products, the peroxide value (PV), total volatile basic nitrogen (TVB-N), biogenic amines and volatile composition were determined every twenty days. Our results showed that both the glazed and control products did not exceed the legal limits of 35 mg/100 g of TVB-N and 100 mg/kg of histamine. In the hake fillets, in particular, glazing reduced the alteration phenomena associated with oxidative processes. In contrast, because of the high initial thickness of the glazing layer (20% of the weight of the frozen product), the reapplication of glazing during the storage period did not lead to any significant differences between the glazed and control tuna fillets. In conclusion, the different fishes' compositions affect their conservation after the freezing process, which was improved by means of glazing in the case of the hake fillets.
在本研究中，对两种不同类型的鱼（金枪鱼（）和无须鳕（））的冷冻鱼片的实时货架期进行了研究，模拟批量系统销售。一开始对所有样品进行了包冰衣处理，在60天的储存期内，每隔一段时间对一半样品（“包冰衣”）重新包冰衣，而另一半不重新包冰衣（“对照”）。为了评估这两种产品的质量变化，每二十天测定一次过氧化值（PV）、总挥发性盐基氮（TVB-N）、生物胺和挥发性成分。我们的结果表明，包冰衣产品和对照产品均未超过35 mg/100 g TVB-N和100 mg/kg组胺的法定限量。特别是在无须鳕鱼片中，包冰衣减少了与氧化过程相关的变质现象。相比之下，由于包冰层的初始厚度较高（占冷冻产品重量的20%），在储存期间重新包冰衣并没有导致包冰衣的金枪鱼鱼片和对照金枪鱼鱼片之间出现任何显著差异。总之，不同鱼类的成分会影响其冷冻后的保存情况，对于无须鳕鱼片来说，通过包冰衣可以改善其保存情况。
