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ABSTRACT

Shelf life of different fish species stored with passive

refrigeration (PRS)

R. Marrone & L. Vollano & C. Chirollo & G. Palma &

R. Mercogliano

Published online: 10 July 2009# Springer Science + Business Media B.V. 2009

Keywords Fish species . PRS . Shelf life

Abbreviations

PRS passive refrigeration system

QIM quality index method

TMA trimethylamineTVN total volatile nitrogen

Introduction

Passive RefrigerationPRS- is a system developed for the preservation and transport of

perishable products. Passive RefrigerationPRS technology is based on thermal accumu-

lation (Thermal Charge) achieved through the freezing of eutectics obtained by circulating

cold brine when power is available and/or has a competitive price. After the initial Thermal

Charge

the fusion enthalpy provides the energy necessary to absorb the released heatprogressively and proportionally to requirements, maintaining optimal preservation conditions

for the specified period (Thermal Autonomy from 2 up to 30 days or more) without further

use of energy and cooling groups. The large heat exchange surface and the minimum T

between the air and the surface itself avoid dehumidification of the air, dehydration and weight

loss of the products, and defrosting operations. The system guarantees perfect preservation

through the maintenance of optimal temperature and relative humidity without the use of power

during operation. The aim of this work was to evaluate the efficacy of this technology in the

storage of different fish products.

Vet Res Commun (2009) 33 (Suppl 1):S241S243

DOI 10.1007/s11259-009-9295-3

R. Marrone (*) : L. Vollano : C. Chirollo : R. Mercogliano

Dipartimento di Scienze Zootecniche ed Ispezione degli alimenti,

Universit degli Studi di Napoli Federico II, via Delpino 1, 80137 Napoli, Italy

e-mail: raffaele.marrone@unina.it

G. Palma

Mercato Ittico di Pozzuoli (NA), Pozzuoli, Italy

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Materials and methods

The research was conducted at the Fish Market in Pozzuoli (Naples-Italy).Thefollowing fish products were used for the experiments: Mytilus galloprovincialis

(mussels), Chamelea gallina (clams), Merluccius merluccius (cod), Eledone moschata

(moscardino) and Sepia officinalis (cuttlefish). A few hours after capture the samples

were divided into two aliquots (one was stored in a PRSTM Thermobox set at 0C2C

and one control aliquot in a normal refrigerator) and analyzed in the Fish Market

laboratory immeditely and at daily intervals until spoiled. In particular, the Quality Index

Method was used for the sensory evaluation (Baixas-Nogueras et al. 2003; Barbosa and

Vaz-Pires 2004; Vaz-Pires and Seixas 2006) and the following physical and chemical

parameters were determinated: pH (pH-meter Metrohm 691),TVN and TMA (Conway

method). For mussels and clams the mortality rate, smell and quantity and characteristicsof the intervalvar liquid were also recorded.

Results

In the mussels mortality rates significantly lower than the controls (P< 0.05) were

observed. Moreover, bivalve samples stored under the PRS showed a longer shelf life

than controls (6 days vs. 5 days and 9 days vs. 11 days, respectively, for Mytilus

galloprovincialis and Chamelea gallina). Bivalve TVN values were similar in samples

of the two aliquots. The bivalve levels found were lower than those reported by Erkan(2005) for shelled mussels stored at 4C. In clams TVN values were not statistically

different. In cod samples the sensory parameters declined sharply on the 9th day for

controls and on the 12th day for the PRS aliquot. The TVN values were similar for both

0

5

10

1520

25

30

35

40

45

50

0 2 3 4 7 9 10 11 12 13

Days

mg

/100g

MeR

MeC

1 5 6 8

Fig. 1 TVN values in cod

0

2

4

6

8

10

12

14

16

18

20

0 2 4 6 7 8 9 10 11 12 13

Days

m

g/100g

MeR

MeC

531

Fig. 2 TMA values in cod

S242 Vet Res Commun (2009) 33 (Suppl 1):S241S243

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aliquots until the 6th day. The TVN limit set by Reg. Ce 2074/2005 was exceeded on the

8th day in the control and on the 12th day in PRS samples, showing a good correlation

with the sensory analysis (Fig. 1). TMA showed a similar trend and the limit of

acceptability reported in the literature of 5 mg/100 g was exceeded on the 8th day in cod

control and at 9th in cod stored under PRS. In the cephalopods the QIM for both speciesshowed a decline in sensorial characteristics on the 7th day and no differences between

control and PRS aliquots were observed (Fig. 2).

Discussion

PRS technology was effective in extending the shelf life of shellfish and cod. Moreover, for

shellfish lower mortality was observed. For the cephalopods the PRS proved less effective.

In the cod only TVN showed a good correlation with the evolution of sensory parameters.

The PRS can be a valuable tool for the storage of fish products, especially immediately aftercapture and during transport.

Acknowledgements This work was supported by grants from the Campania Region.

References

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Erkan N., 2005. Changes in quality characteristics during cold storage of shucked mussels (Mytilus

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Vaz-Pires P. and Seixas P., 2006. Development of new quality index method (QIM) schemes for cuttlefish

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