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Physical measurement of the quality of fresh scad (Trachurus trachurus) and rainbow trout (Oncorhynchus mykiss) during ice storage using the RT freshmeter.

Author(s) : VAZ-PIRES P., ARAUJO I., KIRBY R. M.

Type of article: Article

Summary

It is proposed that the two different rates of change of the quality index obtained with the meter reflect the two predominant spoilage mechanisms, enzymic and microbiological. The RT Freshmeter measurements are compared to organoleptic changes. Preliminary results obtained with the RT Freshmeter on rainbow trout fillets without skin indicate that this instrument is not suitable for use with this product due to large variations and curve slopes close to zero.

Details

  • Original title: Physical measurement of the quality of fresh scad (Trachurus trachurus) and rainbow trout (Oncorhynchus mykiss) during ice storage using the RT freshmeter.
  • Record ID : 1997-0964
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 30 - n. 6
  • Publication date: 1995/12
  • Document available for consultation in the library of the IIR headquarters only.

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