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FACTORS CONTROLLING THE DETERIORATION OF THE SPINY DOGFISH-(SQUALUS ACANTHIAS)DURING ICED STORAGE.

Author(s) : BILINSKI E., JONAS R. E. E., PETERS M. D.

Type of article: Article

Summary

THE RAPID CHILLING OF DOGFISH PREVENTED THE FORMATION OF AMMONIA AND TRIMETHYLAMINE IN THE MUSCLE FOR AT LEAST 12 DAYS; HOWEVER, THE DETERIORATION OF FLAVOR, TEXTURE, AND AUTOLYTIC CHANGES TENDED TO LIMIT ICED STORAGE TIME TO 8-10 DAYS. THE CHANGES IN MUSCLE LIPIDS PRESENTED NO SERIOUS PROBLEM DURING THIS PERIOD OF ICED STORAGE. GUTTING RETARDED THE SENSORY CHANGES AND BLEEDING WAS EFFECTIVE IN DECREASING THE OCCURRENCE OF BLOOD STAINING OF THE SUBCUTANEOUS MUSCLE.

Details

  • Original title: FACTORS CONTROLLING THE DETERIORATION OF THE SPINY DOGFISH-(SQUALUS ACANTHIAS)DURING ICED STORAGE.
  • Record ID : 1984-0197
  • Languages: English
  • Publication date: 1983
  • Source: Source: J. Food Sci.
    vol. 48; n. 3; 1983.05-06; 808-812; 7 fig.; 3 tabl.; 20 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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