Freshness and quality attributes of cold stored Atlantic bonito (Sarda sarda) gravad


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Quality and safety parameters of Atlantic bonito gravad during 42 days of storage at 7 ± 1 °C were analysed using monitoring sensory quality, microbial contamination, nucleotide degradation products, biogenic amines (BA), trimethylamine (TMA) and thiobarbituric acid reactive substances (TBARS). The shelf-life of vacuum packed Atlantic bonito gravad was found to be 28 days. Total viable count (TVC) did not exceed 6 log CFU g−1. Malonodialdehyde (MDA) content did not surpass 10 mg kg−1. Nine biogenic amines were detected. Histamine level at the end of the storage was 355.3 mg kg−1. TMA increased from 53.9 to 619.1 mg kg−1. Among indicators based on the products of nucleotide degradation, the H value is best correlated with the sensory assessment. It can be concluded that the storage temperature of bonito gravad must be below 7 °C to prevent the threat to safety and quality posed by biogenic amines, especially histamine.