Professor Ronan Gormley- School of Agriculture & Food Science Science Centre, University College Dublin (UCD), Ireland

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    • Professor Ronan Gormley- School of Agriculture & Food Science Science Centre, University College Dublin (UCD), Ireland's presentations

    Ronan Gormley has a PhD in chemistry (UCD) and worked as a food scientist in Teagasc for a number of years on sea foods, prepared foods, bakery products, fruit/vegetables and dissemination. Currently he is an Adjunct Associate Professor in University College Dublin (UCD) working on outreach, sea foods and on refrigeration & the international cold chain.

    Presentation Title:  Fish freshness at retail level

    Presentation Synopsis: The total volatile base nitrogen (TVBN) test was used to estimate freshness of 12 fish species purchased from ice counters and as chilled prepacks in eight retail stores in Dublin; in all 112 samples were tested. TVBN measures the nitrogenous compounds formed as fish spoil and is also an indicator of total bacterial counts and of sensory acceptability. TVBN was measured by a standard method. Commission Regulation (EC) No. 1022/2008 specifies a TVBN limit of <35mgN/100g fish for a number of species while industry opinion is that <15mgN/100g represents fresh fish and >35mgN/100g fish that is stale. Ice counters in the retail stores were well maintained and temperatures in cabinets (1.5-2.5ºC) were ideal for prepacked fish. TVBN values indicated that fish purchased from ice counters should be eaten on the day of purchase or the next day for most species. If not, the fish should be frozen rather than stored for additional days at 5-7ºC in a household fridge. Skin packs were by far the most used form of packing for fish followed by modified atmosphere and air packs. In-store shelf life of prepacks [days to use-by-date (UBD)] was generally too long (5-8 days in some cases) i.e.  46% of prepacked fish samples tested on or before their UBD had TVBN values >35mgN/100g fish. These results are of concern and mandate a further more in-depth study.

     

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