ShareQUALITY ASSESSMENT OF GUTTED AND UNGUTTED GURNARD (TRIGLA SPP.) STORED IN ICE, BY ORGANOLEPTIC AND -OBJECTIVE METHODS.
Author(s) : VYNCKE W.
Type of article: Article
Summary
DURING THE STORAGE IN ICE OF GREY GURNARD (EUTRIGLA GURNARDUS L.) AND YELLOW GURNARD (TRIGLA LUCERNA L.), WHOLE AND GUTTED, THE FOLLOWING WERE DETERMINED: RESISTIVITY, TOTAL VOLATILE BASES, TRIMETHYLAMINE, PH, HYPOXANTHINE, INOSINE AND ORGANOLEPTIC PROPERTIES. STORAGE LIFE, SIMILAR FOR BOTH SPECIES, IS EXTENDED BY ABOUT TWO DAYS THANKS TO GUTTING. THERE ARE CORRELATIONS BETWEEN ORGANOLEPTIC PROPERTIES, PH, TOTAL VOLATILE BASE AND TRIMETHYLAMINE CONTENTS.
Details
- Original title: QUALITY ASSESSMENT OF GUTTED AND UNGUTTED GURNARD (TRIGLA SPP.) STORED IN ICE, BY ORGANOLEPTIC AND -OBJECTIVE METHODS.
- Record ID : 1982-0878
- Languages: English
- Source: Z. Lebensm.-Unters. -Forsch. - vol. 171 - n. 5
- Publication date: 1980
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Fish and fish product - Keywords: Icing; Trimethylamine; Organoleptic property; Chemical property; Seafood; Fish; Ph
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