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Quality changes in tropical periwinkle (Tympanostomus fuscatus) during iced storage.

Author(s) : ARIAHU C. C., ADEBONA M. B., OGUNSUA A. O.

Type of article: Article

Summary

Investigations were carried out on shucked tropical periwinkle meat during iced storage over a period of 16 days. Changes in cooked flavour, appearance and mouthfeel/chewiness, tyrosine value, total volatile bases, non-protein nitrogen, pH and bacterial flora were evaluated. The periwinkle showed a decline in organoleptic quality during storage with concomitant increases in tyrosine value, total volatile bases, pH and bacterial counts. The shelf-life limit for the shellfish was 6 to 8 days.

Details

  • Original title: Quality changes in tropical periwinkle (Tympanostomus fuscatus) during iced storage.
  • Record ID : 1994-1039
  • Languages: English
  • Source: Lebensm.-Wiss. Technol. - vol. 26 - n. 3
  • Publication date: 1993

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