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CHEMICAL AND SENSORY ASSESSMENT OF ROUNDNOSE GRENADIER (MACROURUS RUPESTRIS) SUBJECTED TO LONG TERM FROZEN STORAGE.

Author(s) : BOTTA J. R.

Type of article: Article

Summary

ROUNDNOSE GRENADIER WERE FILLETED EITHER IMMEDIATELY WHEN THEY WERE CAUGHT OR AFTER STORAGE (GUTTED OR UNGUTTED) IN ICE FOR DIFFERENT PERIODS. THE FILLETS WERE FROZEN AND STORED AT 250 K (-23 DEG C) FOR UP TO 24 MONTHS. BOTH PRE-FREEZING TREATMENT AND FROZEN STORAGE TIME SIGNIFICANTLY AFFECTED SENSORY VARIABLES WHICH WERE VERY STABLE DURING EARLY AND INTERMEDIATE STAGES OF FROZEN STORAGE. DIMETHYLAMINE, TRIMETHYLAMINE, AND MOISTURE CONCENTRATIONS WERE ALSO SIGNIFICANTLY AFFECTED BY PRE-FREEZING TREATMENT AND FROZEN STORAGE TIME BUT EXTRACTABLE PROTEIN NITROGEN AND HYPOXANTHINE WERE DEPENDENT UPON AN INTERACTION BETWEEN BOTH MAJOR TREATMENTS.

Details

  • Original title: CHEMICAL AND SENSORY ASSESSMENT OF ROUNDNOSE GRENADIER (MACROURUS RUPESTRIS) SUBJECTED TO LONG TERM FROZEN STORAGE.
  • Record ID : 1983-1422
  • Languages: English
  • Publication date: 1982
  • Source: Source: J. Food Sci.
    vol. 47; n. 5; 1982.09-10; 1670-1674; 2 fig.; 6 tabl.; 27 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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