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Food Science and Technology International
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Sensory Changes in Farmed Senegalese Sole (Solea senegalensis) During Ice Storage

M. Tejada

Instituto del Frío, CSIC. José Antonio Novais, 10, 28040 Madrid, Spain, mtejada{at}if.csic.es

C. De las Heras

Instituto del Frío, CSIC. José Antonio Novais, 10, 28040 Madrid, Spain

The access to a wider variety of farmed fish species is an increasing consumer demand. Solea sp. are considered excellent candidates to diversify this demand, although some problems persist to farm this species in a commercial scale. Exploratory work in Senegalese sole (Solea senegalensis) is being done in different farming areas and it is plausible that its cultivation in a commercial scale will be done in the near future. For this reason it is important to know how this farmed species maintain its quality during ice storage. Senegalese sole from two different areas in Spain and different size and rearing conditions were analysed up to 28 days of ice storage to establish the eating quality and storage life determined by a sensory panel by means of a quality test in the cooked fillets and a quality index (QI) applying the QI method (QIM), shear resistance of the raw and cooked muscle, color and microbiological counts. The batches were rejected by the sensory panel at 22 and 25 days of storage. The commercial period determined for Senegalese sole is longer than that for other commercial farmed species. The differences between the two batches may be due to differences in size and rearing conditions.

Key Words: Senegalese sole • sensory evaluation • QIM • shear strength • color • microbial analysis

Food Science and Technology International, Vol. 13, No. 2, 117-124 (2007)
DOI: 10.1177/1082013207078594
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