CHEMICAL AND SENSORY CHANGES IN ICED NEPHROPS NORVEGICUS AS INDICES OF SPOILAGE.

Author(s) : STROUD G. D., EARLY J. C., SMITH G. L.

Type of article: Article

Summary

CHANGES IN TRIMETHYLAMINE, TOTAL VOLATILE BASES, HYPOXANTHINE AND PH, AND IN COOKED ODOUR, FLAVOUR AND TEXTURE HAVE BEEN FOLLOWED DURING THE ICED STORAGE OF NEPHROPS NORVEGICUS AT APPROXIMATELY MONTHLY INTERVALS IN ORDER THAT SEASONAL VARIATIONS COULD BE INVESTIGATED. NONE OF THE CHEMICAL METHODS INVESTIGATED COULD GIVE A PREDICTION OF AGE-IN-ICE TO A STANDARD ERROR OF LESS THAN 2 DAYS.

Details

Original title: CHEMICAL AND SENSORY CHANGES IN ICED NEPHROPS NORVEGICUS AS INDICES OF SPOILAGE.
Record ID : 1983-1861
Languages: English
Source: J. Food Technol. - vol. 17 - n. 5
Publication date: 1982/10
Document available for consultation in the library of the IIR headquarters only.

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Indexing

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