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CHEMICAL AND PHYSICAL CHANGES IN RED HAKE (UROPHYCIS CHUSS) BLOCKS DURING FROZEN STORAGE.

Author(s) : KELLEHER S. D., et al.

Type of article: Article

Summary

STORAGE STABILITY OF FROZEN RED HAKE BLOCKS OVER A 6-MONTH PERIOD WAS STUDIED UNDER COMMERCIAL CONDITIONS WITH PROCESSING MODIFICATIONS. THE RATE OF DMA (DIMETHYLAMINE) FORMATION WAS SIGNIFICANTLY GREATER IN SAMPLES DIPPED IN POLYPHOSPHATE AND ERYTHORBATE COMPARED TO A REFERENCE OR TO A 5-DAY AGED SAMPLE. THERE WERE NO SIGNIFICANT DIFFERENCES IN THE RATE OF DECREASE OF EXTRACTABLE PROTEIN NITROGEN OVER THE 24-WEEK PERIOD. SAMPLES FROM AGED FISH ARE GENERALLY MORE ACCEPTABLE FROM A FLAVOR AND TEXTURE STAND-POINT THAN THE OTHER TREATED SAMPLES. MECHANICAL SHEAR FORCES TENDED TO BE HIGHER FOR SAMPLES DIPPED IN POLYPHOSPHATE-ERYTHORBATE AND LOWEST FOR 5-DAY SAMPLES AMONG TREATED FILLETS.

Details

  • Original title: CHEMICAL AND PHYSICAL CHANGES IN RED HAKE (UROPHYCIS CHUSS) BLOCKS DURING FROZEN STORAGE.
  • Record ID : 1982-2011
  • Languages: English
  • Publication date: 1982/01
  • Source: Source: J. Food Sci.
    vol. 47; n. 1; 65-70; 8 fig.; 3 tabl.; 28 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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