QUALITY ASSESSMENT OF GUTTED AND UNGUTTED GURNARD (TRIGLA SPP.) STORED IN ICE, BY ORGANOLEPTIC AND -OBJECTIVE METHODS.

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

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Indexing

Themes: Food quality and safety. Microbiology;
Fish and fish product
Keywords: Icing; Trimethylamine; Organoleptic property; Chemical property; Seafood; Fish; Ph