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July 8, 2026FoodsOpen Access

Integrated Assessment of Shelf Life Evolution in Small Marine Fish from the Northwestern Spanish Coast: Microbial, Chemical, and Sensory Changes During Chilled Storage

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Authors

SASantiago P. AubourgAMAlicia del Carmen MondragónMTMarcos Trigo

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Overview

Randomized trial evaluates shelf life and quality changes in small marine fish, indicating species-specific strategies are essential.

Key Points

  • This research aims to assess the quality degradation of small marine fish during chilled storage over nine days.
  • Evaluated microbial, chemical, and sensory changes during 9-day chilled storage.
  • Analyzed three fish species: sardine, horse mackerel, and megrim for quality loss.
  • Conducted regular measurements of lipid oxidation, microbial counts, and sensory attributes.
  • Horse mackerel exceeded spoilage limits on day 9 (7.02 log CFU·g−1), while sardine and megrim remained below (4.49 and 5.42 log CFU·g−1, respectively).
  • Sardine and horse mackerel showed higher peroxide values (up to 19.73 and 10.73 meq O2·kg−1 lipids), with megrim exhibiting mainly tertiary oxidation.
  • All species were acceptable for sensory evaluation up to day 6 but became unacceptable by day 9, establishing a shelf life of approximately 6 days.

Cite This Study

Aubourg et al. (2026) studied this question.

synapsesocial.com/papers/6a4dea28d2ea289ef62840b3https://doi.org/10.3390/foods15132398
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