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CHEMICAL COMPOSITION AND FROZEN STORAGE STABILITY OF SPOT, LEIOSTOMUS XANTHURUS.

Author(s) : WATERS M. E.

Type of article: Article

Summary

SPOT WAS HARVESTED SEASONALLY FOR A 12 MONTH PERIOD TO DETERMINE THE CHEMICAL COMPOSITION AND FROZEN STORAGE [255 K (-18 DEG C)] STABILITY OF THE FILLETED AND MINCED FORMS OF FLESH. ONE-POUND BLOCKS WERE PREPARED, FROZEN AND EVALUATED AFTER 0, 3, 6 AND 12 MONTHS OF STORAGE. THE RESULTS INDICATED THAT MAXIMUM NUTRITIONAL VALUES AND FROZEN STORAGE STABILITY ARE OBTAINED FROM SPOT HARVESTED FROM OCTOBER TO FEBRUARY. SENSORY SCORES SHOWED THAT FILLETED SPOT WERE PREFERRED OVER THE MINCED FORM DUE TO FLAVOUR, ODOUR AND COLOUR BUT PRIMARILY TO THE COLOUR OF THE MINCE.

Details

  • Original title: CHEMICAL COMPOSITION AND FROZEN STORAGE STABILITY OF SPOT, LEIOSTOMUS XANTHURUS.
  • Record ID : 1983-1858
  • Languages: English
  • Source: Mar. Fish. Rev. - vol. 44 - n. 11
  • Publication date: 1982
  • Document available for consultation in the library of the IIR headquarters only.

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