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COMPARISON OF THE SENSORY QUALITY AND OXIDATIVE RANCIDITY STATUS OF FROZEN-COOKED MUSSELS (MYTILUS EDULIS L.).

Author(s) : ABLETT R. F., GOULD S. P.

Type of article: Article

Summary

SENSORY ACCEPTABILITY AND TISSUE-SPECIFIC OCCURRENCE OF OXIDATIVE RANCIDITY WAS INVESTIGATED AMONG A COMMERCIAL SAMPLE OF FROZEN-COOKED MUSSELS AND PRINCE EDWARD ISLAND (PEI) MUSSEL MEATS HELD UNDER A RANGE OF FROZEN STORAGE REGIMES. PEI MUSSELS STORED AT 243 OR 213 K (-30 OR -60 DEG C) YIELDED THE MOST ACCEPTABLE SENSORY QUALITY. THE POOR SENSORY ACCEPTABILITY AND OXIDATIVE RANCIDITY OF THE COMMERCIAL PRODUCT MOST CLOSELY REFLECTED PEI SAMPLES HELD UNDER MARGINAL STORAGE TEMPERATURES: 261 K (-12 DEG C). DIGESTIVE GLAND TISSUE DEMONSTRATED PRONOUNCED MORPHOMETRIC VARIABILITY AND YIELDED THE HIGHEST OXIDATIVE RANCIDITY VALUES AMONG BOTH COMMERCIAL AND EXPERIMENTAL SAMPLES.

Details

  • Original title: COMPARISON OF THE SENSORY QUALITY AND OXIDATIVE RANCIDITY STATUS OF FROZEN-COOKED MUSSELS (MYTILUS EDULIS L.).
  • Record ID : 1987-0610
  • Languages: English
  • Publication date: 1986
  • Source: Source: J. Food Sci.
    vol. 51; n. 3; 1986.05-06; 809-811; 5 tabl.; 15 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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