Go to menu
Go to content
Go to footer

EFFECTS OF VACUUM PACKAGING, GLAZING AND ERYTHORBIC ACID ON THE SHELF LIFE OF FROZEN WHITE HAKE AND MACKEREL.

Author(s) : SANTOS E. E. M., REGENSTEIN J. M.

Type of article: Article

Summary

THE QUALITY CHANGES DURING FROZEN STORAGE OF 2 UNDERUTILIZED SPECIES OF FISH: MACKEREL (SCOMBER SCOMBRUS), A FATTY SPECIES, AND WHITE HAKE (UROPHYCIS TENUIS), A NONFATTY, GADOID SPECIES, WITH OR WITHOUT A BAG, VACUUM, AND/OR ERYTHORBIC ACID, WERE MEASURED USING THE DIMETHYLAMINE (DMA) TEST FOR HAKE AND THE THIOBARBITURIC ACID (TBA) TEST FOR MACKEREL, AND EXPRESSIBLE MOISTURE, THAW DRIP, COOK LOSS, AND SENSORY EVALUATION. TEXTURE DETERIORATION AND LIPID OXIDATION LIMITED THE SHELF LIVE OF HAKE AND MACKEREL. AIR (OXYGEN) PROLONGED THE SHELF LIFE OF HAKE BUT LESSENED THAT O ARL ERYTHORBIC ACID ACCELERATED THE RATE OF TEXTURE DETERIORATION IN HAKE BUT INHIBITED THE RATE OF LIPID OXIDATION IN MACKEREL.

Details

Original title: EFFECTS OF VACUUM PACKAGING, GLAZING AND ERYTHORBIC ACID ON THE SHELF LIFE OF FROZEN WHITE HAKE AND MACKEREL.
Record ID : 1991-0709
Languages: English
Source: Ital. J. Food Sci. - vol. 55 - n. 1
Publication date: 1990
Document available for consultation in the library of the IIR headquarters only.

Links

See other articles in this issue (5)
See the source

Indexing

Themes: Food quality and safety. Microbiology;
Packaging;
Fish and fish product
Keywords: Oxidation; Icing; Hake; Mackerel; Vacuum; Organoleptic property; Fish; Packaging; Freezing; Additive