CHEMICAL AND SENSORY ASSESSMENT OF NON-SPAWNING CAPELIN (MALLOTUS VILLOSUS) SUBJECTED TO LONG TERM FROZEN STORAGE.

Type of article: Article

Summary

NONSPAWNING CAPELIN WERE PROCESSED IMMEDIATELY AFTER BEING CAUGHT, AFTER 5 DAYS OF ICED STORAGE OR AFTER BEING FROZEN AT SEA AND LATER THAWED. FISH WERE STORED AT 250 K (-23 DEG C) FOR UP TO 21 MONTHS. BOTH PRE-PROCESSING TREATMENT AND FROZEN STORAGE TIME SIGNIFICANTLY AFFECTED SENSORY VARIABLES EXCEPT APPEARANCE. THE SENSORY QUALITY WAS VERY STABLE. CAPELIN PROCESSED AT SEA WAS SUPERIOR. APPEARANCE, DIMETHYLAMINE, TRIMETHYLAMINE, MOISTURE AND THIOBARBITURIC ACID VALUES WERE DEPENDENT UPON AN INTERACTION BETWEEN PRE-PROCESSING TREATMENT AND FROZEN STORAGE TIME. HYPOXANTHINE CONCENTRATION HAD THE GREATEST POTENTIAL AS AN INDEX OF SENSORY QUALITY.

Details

Original title: CHEMICAL AND SENSORY ASSESSMENT OF NON-SPAWNING CAPELIN (MALLOTUS VILLOSUS) SUBJECTED TO LONG TERM FROZEN STORAGE.
Record ID : 1984-1517
Languages: English
Publication date: 1983
Source: Source: J. Food Sci.
vol. 48; n. 5; 1983.09-10; 1512-1515; 1536; 3 fig.; 6 tabl.; 26 ref.
Document available for consultation in the library of the IIR headquarters only.

Indexing

Themes: Food quality and safety. Microbiology;
Fish and fish product
Keywords: Ice; Trimethylamine; Chilling; Organoleptic property; Seafood; Fish; Freezing; Dimethylamine