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QUALITY CHANGES OF EUROPEAN CATFISH (SILURUS GLANIS) FROM WARM-WATER AQUACULTURE DURING STORAGE ON ICE.

Author(s) : MANTHEY M., KARNOP G., REHBEIN H.

Type of article: Article

Summary

GUTTED EUROPEAN CATFISH (SILURUS GLANIS) FROM WARM-WATER AQUACULTURE WAS STORED IN ICE FOR 30 DAYS. THE LIMIT OF SALEABILITY WAS REACHED AFTER APPROXIMATELY 20 DAYS, AND COOKED FILLETS BECAME INEDIBLE AFTER ABOUT 27 DAYS. QUALITY CHANGES WERE INVESTIGATED (PH,TOTAL VOLATILE BASES, THIOBARBITURIC ACID NUMBER, TEXTURE MEASUREMENTS). ON DAY 27 THE TOTAL AEROBIC BACTERIAL COUNTS HAD REACHED SOME 100 MILLIONS/CM2 SKIN SURFACE BUT ONLY 0.1 MILLION/G MUSCLE. HYPOXANTHINE CONCENTRATIONS AND AMMONIA LEVELS INCREASED.

Details

  • Original title: QUALITY CHANGES OF EUROPEAN CATFISH (SILURUS GLANIS) FROM WARM-WATER AQUACULTURE DURING STORAGE ON ICE.
  • Record ID : 1989-0178
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 23 - n. 1
  • Publication date: 1988/02
  • Document available for consultation in the library of the IIR headquarters only.

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