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ATLANTIC MACKEREL (SCOMBER SCOMBRUS, L.): SHELF LIFE IN ICE.

Author(s) : JHAVERI S. N., LEU S. S., CONSTANTINIDES S. M.

Type of article: Article

Summary

SPOILAGE PATTERN OF ICE STORED ATLANTIC MACKEREL WAS MONITORED BY DETERMINING TRIMETHYLAMINE (TMA), TOTAL AEROBIC PLATE COUNTS AND HISTAMINE LEVELS. HYPOXANTHINE ACCUMULATION WAS USED AS THE FRESHNESS INDEX, COUPLED WITH SENSORY EVALUATION OF FRESH FISH. THESE TESTS INDICATED THAT MACKEREL CAN BE STORED FRESH IN ICE UP TO 9 DAYS, AFTER WHICH THE ACCUMULATION OF BACTERIA, TMA AND HISTAMINE WAS RAPID. HYPOXANTHINE LEVELS INCREASED BETWEEN 0-10 DAYS AND APPEARED TO INCREASE AT A SLIGHTLY SLOWER RATE UNTIL DAY 16, THEN IT DECLINED.

Details

  • Original title: ATLANTIC MACKEREL (SCOMBER SCOMBRUS, L.): SHELF LIFE IN ICE.
  • Record ID : 1983-1404
  • Languages: English
  • Publication date: 1982
  • Source: Source: J. Food Sci.
    vol. 47; n. 6; 1982.11-12; 1808-1810; 4 fig.; 2 tabl.; 21 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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