ShareInfluence of antioxidants on the sensory quality and oxidative rancidity of frozen edible oyster.
Author(s) : JAWAHAR-ABRAHAM T., BALASUNDARI S., INDRA-JASMINE G., JEYACHANDRAN P.
Type of article: Article
Summary
The sensory acceptability declined steadily during storage and was accompanied by an increase in the oxidative rancidity of the product. Addition of clove powder significantly reduced the oxidative rancidity, measured as thiobarbituric acid reactive substances, and improved the sensory acceptability of the product.
Details
- Original title: Influence of antioxidants on the sensory quality and oxidative rancidity of frozen edible oyster.
- Record ID : 1995-2373
- Languages: English
- Source: Int. J. Food Sci. Technol. - vol. 31 - n. 2
- Publication date: 1994/03
- Document available for consultation in the library of the IIR headquarters only.
Links
See other articles in this issue (2)
See the source
Indexing
-
Themes:
Food quality and safety. Microbiology;
Fish and fish product - Keywords: Antioxidant; Organoleptic property; Seafood; India; Oyster; Shellfish; Freezing
-
PREVENTION OF BROWNING DISCOLORATION AND DRIP L...
- Author(s) : JIANG S. T., TSAO C. Y., LEE T. C.
- Date : 1985
- Languages : English
- Source: Storage lives of chilled and frozen fish and fish products.
- Formats : PDF
View record
-
WATER SOLUBLE ANTIOXIDANTS FOR SEAFOOD PRODUCTS.
- Author(s) : FREEMAN T.
- Date : 1981
- Languages : English
- Source: Advances in the refrigerated treatment of fish.
- Formats : PDF
View record
-
STUDIES ON FREEZING AND STORAGE OF PSENOPSIS CY...
- Author(s) : PERIGREEN P. A., JOSEPH J., GEORGE C.
- Date : 1988
- Languages : English
- Source: Fish. Technol. - vol. 25 - n. 1
View record
-
DECONGELATION DES COQUILLAGES ET REMISE EN TEMP...
- Author(s) : CREPEY J. R., HAN-CHING L.
- Date : 1980
- Languages : French
- Source: DGRST - 77.7.0358; 23 p.; ref.
View record
-
Effect of processing and storage on the bacteri...
- Author(s) : BALASUNDARI S., JAWAHAR-ABRAHAM T., SHANMUGAM S. A., JEYACHANDRAN P.
- Date : 1997/05
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 34 - n. 3
View record