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Fish alteration under refrigeration.

[In Spanish. / En espagnol.]

Author(s) : PENA-BUENO J.

Type of article: Article

Summary

The author reviews the physical, chemical and quality changes in chilled and frozen fish: factors of change; parameters used as quality indexes: lactic acid, hypoxanthin, "K value", i.e. ratio: (inosin + hypoxanthin)/nucleotids and their derivatives, amino-acids, trimethylamin oxide, total volatile basic nitrogen. Regarding frozen fish, the author emphasizes the importance of sublimation and recrystallization, as well as rancidity (oxidation, hydrolysis of fats) and colour changes. He gives some examples. J.G.

Details

  • Original title: [In Spanish. / En espagnol.]
  • Record ID : 1994-3628
  • Languages: Spanish
  • Source: Refrig. Frial - n. 27
  • Publication date: 1993/06
  • Document available for consultation in the library of the IIR headquarters only.

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