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KEEPING QUALITY OF VACUUM-PACKAGED SMOKED SARDINE FILLETS: BIOCHEMICAL AND ORGANOLEPTIC ASPECTS.

Author(s) : BELTRAN A., MORAL A.

Type of article: Article

Summary

THE EFFECT OF MIXED SMOKING: 2 H AT 303 K (30 DEG C), 45 MIN AT 348 K (75 DEG C) ONTHE KEEPING QUALITY OF SARDINE CAUGHT IN THE MEDITERRANEAN SEA IN MARCH AND JUNE WAS STUDIED. BIOCHEMICAL AND SENSORY ANALYSES WERE CARRIED OUT OVER 120 DAYS OF STORAGE AT 274 AND 255 K (1 AND -18 DEG C). SMOKING TO SOME EXTENT INHIBITED AUTOXIDATION DURING STORAGE. HYDROLYSIS WAS THE MAIN CAUSE OF LIPID DEGRADATION DURING CHILLING. A STATISTICALLY SIGNIFICANT DECREASE IN THE PHENOLIC COMPOUND CONTENT WAS RECORDED IN THE BATCHES STORED AT 255 K, WHILE THE SARDINE WITH HIGHER FAT LEVELS EXHIBITED GREATER ABSORPTION OF PHENOLIC COMPOUNDS DURING SMOKING. SENSORY ANALYSIS INDICATED THAT FREEZING WAS APPROPRIATE FOR A STORAGE UP TO 4 MONTHS.

Details

  • Original title: KEEPING QUALITY OF VACUUM-PACKAGED SMOKED SARDINE FILLETS: BIOCHEMICAL AND ORGANOLEPTIC ASPECTS.
  • Record ID : 1991-0259
  • Languages: English
  • Source: Lebensm.-Wiss. Technol. - vol. 23 - n. 3
  • Publication date: 1990

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