RESEARCH ARTICLES Proximate Composition, Microbiological Quality and Sensory Attributes of Mahi-mahi (Coryphaena hippurus) and Emperor Sea Bream (Lethrinus spp.) Fillets Sold on Retail Market

Cătălina Nicoleta BOIŢEANU1; Monika MANTHEY – KARL2; Horst KARL2; Carsten MEYER2; Constantin SAVU1

1) Faculty of Veterinary Medicine, University of Agronomic Sciences and Veterinary Medicine, Splaiul Independenţei 105, 050097, Bucharest, Romania 2) Max Rubner-Institut, Federal Research Institute of Nutrition and , Department of Safety and Quality of Milk and Products, Palmaille 9, 22767 Hamburg, Germany *Corresponding author e-mail: [email protected]

Bulletin UASVM Food Science and Technology 71(2) / 2014 ISSN-L 2344-2344; Print ISSN 2344-2344; Electronic ISSN 2344-5300 DOI: 10.15835/buasvmcn-fst:10277

Abstract The nutritional quality of newly introduced exotic and especially those marketed processed as frozen and glazed fillets often raises questions due to the lack of information concerning the chemical composition and the variability of the raw material. This also includes substances added to increase the water-binding ability. Aim: This paper aims to assess the quality of exotic fish fillets sold on the German market, through the evaluation of physical and chemical parameters, microbiological quality and sensory attributes.

Keywords: chemical composition, quality, microbiology, sensory assessment, exotic fish

INTRODUCTION to do with its freshness or nutritional quality. Also Fish quality is influenced by many factors. the term „natural” has lost importance. Additives For fish as food the biochemical composition and are often used to influence taste and texture of the sensory characteristics are important. The food. Phosphates as ingredients for many finished consumer´s acceptance mainly depends on the products have become increasingly important, safety, a consistent and high quality with health- from cheese to soft drinks. For fish, the addition promoting and good organoleptic properties of of phosphate is strictly regulated by the EU (EU, the products. With regard to the latter, sensory 2013). methods based on appearance and colour, Deep frozen products made of mahi-mahi and odour, taste and texture of the fillets can give a emperor sea bream are newly introduced on the good answer, whether a product will satisfy the German market. Mahi-mahi (Coryphaena hippurus), consumer demands. To assess the „inner” quality, also sold as dolphinfish, is a of the Eastern chemical, physical and microbiological tests are Pacific Ocean and belongs to the same family as the necessary. better known pompano dolphinfish (Coryphaena Nowadays and ingredients come from equiselis). It is an appreciated food on the local many different parts of the world. Global food Asian markets. Different Lethrinidae species are becomes more and more important in many sold as emperor sea bream, which belong to the branches of the food industry (e.g. the famous -like fishes. The main distribution areas are “Fast-Food” chains) and the global trade shows the tropical waters of the Pacific from to that the success of a food product has often little Japan (FishBase, 2014). 90 BOIŢEANU et al.

The aim of this study was to assess the the samples were individually homogenised for 30 nutritional quality, microbiological status and seconds at 5000 rpm, using a blender (Grindomix sensory attributes of frozen fillets from the GM 200; Retsch, Haan, Germany). families Lethrinidae and Coryphaenidae sold on The pH-values were measured with a pH the German market by analysing the chemical meter (Calimatic 761; Knick, Berlin, Germany) in composition, evaluating the bacterial load and the 10 g of homogenised muscle, diluted with 10 mL sensory quality. of distilled water in order to simplify the reading. Water, ash, protein and content MATERIALS AND METHODS The water content was determined gravime- Fish samples trically after drying an aliquot of the homogenate According to the labelling, both fish species for 12 h at 105 ºC, followed by the estimation of the were caught in the Pacific Ocean, FAO area No. 71. ash content according to Antonacopoulos (1973). Mahi-mahi (Coryphaena hippurus) was imported Samples were placed into a muffle furnace at 550 frozen as boneless and skinned portions via °C for 4 h, cooled in a desiccator and reweighed. Vietnam. Emperor sea bream (Lethrinus spp.) Protein nitrogen was measured with a was processed in Thailand to the same product LECO TruSpecN (LECO Instruments GmbH, type. According to the ingredient list, both were Mönchengladbach, Germany), based on the glazed and contained 80% fish and 20% water, principles of the Dumas combustion method (Miller respectively. et al., 2007). The analyser utilised a combination of Several packs of 1000 g with the same lot flow-through carrier gas, highly selective infrared number each, were purchased in December 2012 (IR) and thermal conductivity detectors, resulting (mahi-mahi), December 2012 and January 2013 in a simultaneous determination of C,H,N,S (emperor) from a wholesale, stored under identical elements in less than four minutes. The device conditions in a frozen storage chamber (–25 °C) at was connected to an Easy-To-Use Windows- the Max Rubner-Institute in Hamburg (Germany) Based Operating Software®. Protein percent was and were analysed in October-November 2013. calculated multiplying %N by 6.25 (AOAC, 2005). Details to the samples are given in Table 1. The lipid content was determined by the Analytical methods method of Smedes (1999), modified by Karl et al. Sample preparation and pH-values (2012): A quantity of 5 g muscular tissue was mixed measurement in a 100 mL centrifuge tube, using an Ultra Turrax 10 frozen glazed samples of each product (from (IKA®- Labortechnik, Staufen, Germany) together each species) were taken. They were weighed frozen, with 36 mL of cyclohexane and isopropanol (16:20, thawed overnight at +4 ºC and weighed once again the w/w). 20 mL water was added to the mixture next day. For the following analytical investigations, and the contents were stirred once again, using

Tab.1. Details for deep-frozen products of Coryphaena hippurus (mahi-mahi) and Lethrinus spp. (emperor sea bream)

No of Average Average weight Glaze and Sample Description samples weight in in thawed water loss analysed frozen state condition on thawing

Coryphaena Portioned raw fillets hippurus without skin, glazed, 10 213 g 174 g 18.2 ±2.0% (mahi-mahi) boneless, frozen

Lethrinus spp. Portioned raw fillets (emperor sea without skin, glazed, 10 198 g 135 g 31.6±6.0% bream) boneless, frozen

Bulletin UASVM Food Science and Technology 71(2) / 2014 Proximate Composition, Microbiological Quality and Sensory Attributes of Mahi-mahi 91 an Ultra Turrax. The mixture was subjected to (SSO, Shewanella putrefaciens), samples of centrifugation for 5 minutes at 2000 rpm at room 10 g tissue from five individual frozen fillets temperature (Megafuge 1.0, Kendro, Osterode, from mahi-mahi and emperor sea bream were Germany), which led to the formation of a well- taken and homogenised in sterile NaCl-Peptone defined two-phase system. The organic layer was solution. After homogenisation decimal dilutions separated from the aqueous layer and transferred were inoculated on modified plate count agar, to a pre-weighed flask for evaporation. The aqueous containing ferrous citrate according to Lyngby- layer was re-extracted, using 20 mL of a mixture of agar. Plates were incubated for 3 days at 20 °C, 13% (w/w) isopropanol in cyclohexane, and after prior to counting colonies; numbers of all colonies centrifugation, the organic layers were combined. gave TVC counts, counts of black colonies by iron The lipid content was determined gravimetrically precipitation gave numbers of SSOs. after evaporating the organic solvent and drying of Sensory assessment the total lipid extract for 1 hour at 105°C. Mahi-mahi and emperor sea bream samples Total phosphorus content were subjected to sensory evaluation, in order Total phosphorus content was determined to describe their species characteristics. Skinned photometrically after extraction from the ash fillets were placed in individual boilable film-type according to the German official method § 64 LFGB pouches and heated for 8 minutes in a water bath (Lebensmittel- und Futtermittelgesetzbuch) for (90 ºC). After heat treatment the samples were the measurement of phosphorus in (LBFG, blind coded and served immediately to a panel of 2008). Briefly summarised, ashed homogenised trained tasters. Two experts shared one each. fish samples (5 g) were dissolved in 20% HNO3 Tap water and unsalted crackers were used for (v/v) by heating in a boiling water bath for 30 cleaning the palate. min. After addition of 0.25% aqueous ammonium Tasting sessions were conducted in a sensory monovanadate (w/v) and 5% ammonium analysis laboratory with separate cabins. In total, heptamolybdate (w/v) to an aliquot of the nitric 6 assessors trained in the evaluation if fish were acid solution, the mixture formed a yellow coloured asked to describe and comment the prepared complex, whose absorbance was photometrically samples. Assessments included appearance, measured at 430 nm. Quality assurance of the odour, taste and texture. Attributes were described chemical analysis was performed by analysing in terms, mainly based on sensory lexicon of a reference material (muva-Referenzmaterial Drake et al. (2006). A spider diagram showed the Nahrungsergänzungsmittel 752; http://www. most important attributes. The length of a spoke muva.de/). Results showed an excellent agreement is proportional to the number of namings for an with the certified value. attribute, relative to the maximum of 6 (number Total volatile basic nitrogen of panellists). Total volatile basic nitrogen (TVB-N) was determined after preparing an extract, using 180 RESULTS AND DISCUSSION mL of 6% HClO4 (w/v) and 20 g of homogenised Proximate composition and pH muscular fish tissue. The filtrated perchloric acid The few available studies investigating mahi- extract was used to determine the TVB-N content mahi, refer especially to the content (EU, 2005). (Chen et al., 2011; Kim et al., 2002), oxidative Salt content stability of red muscle (Dekkers et al., 2011), NaCl was extracted with water from a carbon monoxide treatment (Anderson et al., homogenised sample (5 g) and estimated in an 2005) or the effect of on the chemical aliquot part (acidified with some drops of diluted and microbiological composition (Kristinsson et

HNO3) by titration with 0.1 N AgNO3 solution by al., 2007); those investigating the emperor sea means of an autotitrator (Metrohm 716 DMS; bream refer to the short-term preservation in ice Deutsche Metrohm, Filderstadt, Germany) (Karl et (Jeyasekaran et al., 2004) and also to histamine al., 2002). (Shakila et al., 2003). Microbiological methods: The chemical composition, pH-values and the For microbiological counts of total viable TVB-N values of the fillet flesh of mahi-mahi and counts (TVC) and the specific spoiling organisms emperor sea bream analysed in the present study

Bulletin UASVM Food Science and Technology 71(2) / 2014 92 BOIŢEANU et al. are summarized in Table 2. The water content This does not include the natural phosphorus varied between 77.9% and 80.3% in mahi-mahi content which is on average 2.2 g/kg (≙ 5.7 g P2O5/ with an arithmetic mean of 79.3% and between kg) with a range between 1.0 and 4.0 g P/kg. This 74.8% and 77.6% in the emperor sea bream with variability may be related to biological factors and an arithmetic mean of 75.9%, respectively. can also be caused by bone fragments (Wheeler Lipid, ash and salt content of mahi-mahi were and Hebard, 1981). In mahi-mahi samples, comparable to the emperor sea bream values. investigated in this study, slightly higher values Due to the low lipid content, both species can be of total phosphates content were found (with the classified as lean species. The protein amount medium value of 5.2±0.7 g/kgP2O5). of emperor sea bream was significantly higher The pH of fresh fish is between 6.6 and 6.8 compared to mahi-mahi and many other common (Food Safety Authority of Ireland, 2011). In the fish species. present study, the pH values of emperor sea bream The flesh contained 300 mg NaCl/100 g, (6.4±0.1) were in a normal range (6.3 to 6.6) for respectively, which is low compared to many other fresh fish and comparable to those reported food products and suitable for a low-salt diet or at by Jeyasekaran et al. (2004) for this species. In least a reduction of the daily sodium consumption. mahi-mahi (pH 7.5±0.5) values were significantly In general, the sodium (Na) content of untreated higher which was not correlated with quality sea and is between 30-100 mg deteriorations. Using the TVB-N-values to classify Na/100 g (≈75-250 mg NaCl/100 g). Frozen sea the analysed samples, mahi-mahi and emperor sea fish fillets can have slightly higher concentrations bream must be rated as relatively fresh processed caused by washing with sea water (Max Rubner- fish, respectively. Institute, 2013). Because of the high pH of 7.5 in combination The natural phosphorus (P) content in with a TVB-N-content of 15.5 mg/100 g, it can be fish muscle varies little between fish species. suggested that during mahi-mahi processing, a pH Higher levels may occur in products when phos- increasing phosphate based additive was used. phate-containing additives, capable of increasing But this can only be proofed by chromatographic the water-binding capacity, were used during methods, detecting the different phosphate processing. The application of di-, tri-and fractions (Kaufmann et al., 2005). polyphosphates (E 450, E 451 and E 452) is Chemical spoilage indicators permitted in untreated frozen fish fillets and In freshly caught fish the TVB-N-content . It is limited and must be labelled in every is generally superior to 10 mg/100 g and does case. Currently the maximum permitted level in not exceed 15 mg/100 g, except for pelagic fish.

Switzerland and EU is 5 g/kg (calculated as P2O5). Unsuitable as a freshness indicator, TVB-N can

Tab.2. Chemical composition of the edible part, pH-value and spoilage indicators of Coryphaena hippurus (mahi-mahi) and Lethrinus spp. (emperor sea bream) (mean values ± SD)

Coryphaena hippurus Lethrinus spp. Species (mahi-mahi) (emperor sea bream)

Water (%) 79.3 ±0.9 75.9±0.9 Protein (%) 18.0±0.9 23.5±0.9 Lipid (%) 0.9±0.3 0.7±0.2 Ash (%) 1.4±0.2 1.2±0.1

P2O5 (g/kg) 5.2±0.7 4.7±0.6 TVB-N (mg/100 g) 15.5±2.3 20.6±2.2 NaCl (%) 0.3±0.0 0.3±0.1 pH 7.5±0.5 6.4±0.1

Bulletin UASVM Food Science and Technology 71(2) / 2014 Proximate Composition, Microbiological Quality and Sensory Attributes of Mahi-mahi 93 be used as an indicator of spoilage of some fish Microbiological results of mahi-mahi and species, such as rockfish (Sebastes spp.), blackbelly emperor sea bream rosefish (Helicolenus dactylopterus), and cape The TVC (total viable counts) of the mahi-mahi redfish (Sebastichthys capensis) with a limit of fillets varied from 3.5×103 to 8.2×104/g, the numbers 25 mg TVB-N/100 g flesh, respectively. Species of SSO (Shewanella putrefaciens) detected were low belonging to the Pleuronectidae family (with the and ranged from “not detectable” to 2.4×102/g fillet, exception of , Hippoglossus spp.) have a indicating a good or sufficient microbiological status limit of 30 mg TVB-N/100 g flesh. For Atlantic (see Tab. 3). But nevertheless, the pH-values of the (Salmo salar) and species belonging to homogenates were relatively high and varied from the Merlucciidae and Gadidae family it is 35 mg 7.3 to 8.3. Values above ~7.5 normally indicate that TVB-N/100 g flesh, respectively (EU, 2005). to some degree ammoniacal spoilage of the fillets had Reports show that TVB-N can serve as a good taken place before freezing. So these microbiological biochemical indicator of chilled mahi- mahi quality data can conclusively be clarified only in comparison deterioration (Antoine et al., 2002). Although with results of sensory evaluations. there are no maximum allowable levels prescribed The TVC of the emperor sea bream fillets by law for mahi-mahi and emperor sea bream, varied in a range from 1.4×104 and 5.9×104, the the threshold of spoilage during fish storage is SSO (Shewanella putrefaciens) were in none of considered to be 30 mg/100 g TVB-N (Liston, fillets detectable. The pH of the homogenates was 1982; Farn and Sims, 1986; Connell, 1995). TVB-N between 6.26 and 6.46, which is a normal range for in all the investigated samples from this study was fresh . The pH-values and the TVC indicate lower and between 10.2 and 23.2 mg/100 g. These a good microbiological quality of the fillets. TVB-N results indicate a sufficient fish freshness of Sensory evaluation the used raw material. The values were lower than Spider charts are really useful to show sensory those reported by Antoine et al. (2002) which were attributes and their importance. The results for between 24 and 74 mg TVB-N/100 g during a one cooked emperor sea bream and mahi-mahi are week storage at 7 ºC of gutted and headed fresh summarized in Figures 1 and 2, respectively. mahi-mahi in which the threshold TVB-N-value was The descriptions for the samples are reached on day 3 of storage (30 mg/100 g TVB-N). comparable and not shown here. Jeyasekaran et al. (2004) reported initial amounts Sensory results for emperor sea bream of 11.5 mg TVB-N/100 g for Lethrinus miniatus. samples showed that in general the appearance

Tab.3. Total viable counts (TVC), numbers of specific spoiling organisms Shewanella putrefaciens (SSO) and pH-values of homogenated fillets from mahi-mahi (Coryphaena hippurus) and emperor sea bream (Lethrinus spp.)

Fillet TVC/g SSO/g pH of homogenate 1 5.9 × 104 17 8.00 2 3.5 × 103 nd 8.31 Mahi-mahi 3 8.2 × 104 2.4 × 102 7.31 4 1.5 × 104 54 7.92 5 3.1 × 104 1.4 × 102 7.62 1 2.8 × 104 nd 6.31 2 1.4 × 104 nd 6.26 Emperor sea bream 3 1.6 × 104 nd 6.29 4 4.7 × 104 nd 6.29 5 5.9 × 104 nd 6.46

(nd: not detectable)

Bulletin UASVM Food Science and Technology 71(2) / 2014 94 BOIŢEANU et al. of the flesh and the texture were comparable to these exotic are a valuable enrichment chicken breast which is known for other deep of fish products on the market. However, mahi-mahi frozen fish fillets. The taste was more or less belongs to those species that contain high levels neutral. Off-flavour was mentioned, but only of free histidine in their muscle, which can result slightly present. in increased histamine contents and allergy-like Mahi-mahi samples were tested in the same symptoms of scombroid . In order to a session under the same conditions. The flesh of guarantee a safe product, a proper and high quality mahi-mahi was found to be very special and not processing must be ensured. comparable to that of known Atlantic species. or are the most comparable species. The Acknowledgements taste was intensive and pleasant. However, there The first author would like to thank the DAAD is the risk that with prolonged frozen storage (Deutscher Akademischer Austauschdienst, Bonn, time also in a lean species like mahi-mahi some Germany) for personal financial support and the unimportant rancidity can occur in the fillet. staff of the Max Rubner-Institute in Hamburg for Despite of the same NaCl content, the flesh of the their continuous support and valuable assistance. mahi-mahi samples tasted more salty compared to emperor sea bream samples. REFERENCES 1. Anderson R. C. and Wu W.-H. (2005). Analysis of Carbon CONCLUSION Monoxide in Commercially Treated Tuna ( spp.) And Mahi-mahi (Coryphaena hippurus) by Gas Pleasant sensory properties, low microbiolo- Chromatography/ Mass Spectrometry. Journal of gical charge and low fat contents of emperor sea Agricultural and Food Chemistry 53, 7019-7023 bream and mahi-mahi lead to the conclusion that

Fig. 1. Spider diagram of cooked emperor sea bream (Lethrinus spp). Main attributes based on the number ofnamings by the panellists. A= appearance; O= odour; T= taste; TX= texture

Fig. 2. Spider diagram of cooked mahi-mahi (Coryphaena hippurus). Main attributes based on the number of namings by the panellists. A= appearance; O= odour; T= taste; TX= texture

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