A Simulation of the Real-Time Shelf Life of Frozen Fish Products in a Bulk System Sale
Ilenia Dottori, Stefania Urbani, Luigi Daidone, Arianna Bonucci, Matteo Beccerica, Roberto Selvaggini, Beatrice Sordini, Raffaella Branciari, Gianluca Veneziani, Davide Nucciarelli, Agnese Taticchi, Maurizio Servili, Sonia Esposto

TL;DR
This study simulates how long frozen tuna and hake fillets stay fresh in bulk storage, finding that glazing helps preserve hake but not tuna.
Contribution
The study evaluates the effectiveness of glazing in preserving frozen fish quality during simulated bulk storage.
Findings
Glazing reduced oxidative damage in hake fillets during storage.
Reapplying glaze did not significantly affect tuna fillets due to initial thick glaze.
Both fish types remained within legal freshness limits for 60 days.
Abstract
In this study, the real-time shelf life of frozen fillets of two different types of fish, tuna (Thunnus albacares) and hake (Merluccius hubbsi), 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…
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Taxonomy
TopicsMeat and Animal Product Quality · Food Quality and Safety Studies · Protein Hydrolysis and Bioactive Peptides
