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Freshness evaluation in European whitefish (Coregonus wartmanni) during chill storage.

Author(s) : HATTULA T., KIESVAARA M., MORAN M.

Type of article: Article

Summary

The decomposition of ATP was followed to evaluate the freshness of whitefish. Decomposition rate was lower in whitefish caught in August than those caught in other seasons. No seasonal differences were found in sensory quality. Whitefish were acceptable with a maximum K value of 80% and a minimum inosine monophosphate concentration of 1.0 micromole/g.

Details

  • Original title: Freshness evaluation in European whitefish (Coregonus wartmanni) during chill storage.
  • Record ID : 1994-3019
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 58 - n. 6
  • Publication date: 1993/11
  • Document available for consultation in the library of the IIR headquarters only.

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