Share

SENSORY AND CHEMICAL EVALUATION OF THE KEEPING QUALITY OF THE BRAZILIAN FRESHWATER FISH PROCHILODUS SCROFA IN ICE STORAGE.

Author(s) : MAIA E. L., RODRIGUEZ AMAYA D. B., MORAES M. A. C.

Type of article: Article

Summary

THE KEEPING QUALITY OF THE FRESHWATER FISH PROCHILODUS SCROFA IN ICE STORAGE WAS INVESTIGATED IN TWO RUNS. SENSORY EVALUATION OF THE RAW FISH REFLECTED THE PROGRESSIVE DETERIORATION AND OF THE BAKED FISH IT WAS LESS INDICATIVE OF THE STATE OF FRESHNESS. NONE OF THE CHEMICAL ANALYSES UTILIZED COULD BE A RELIABLE INDEX OF FRESHNESS. THE KEEPING TIME WAS ABOUT 18 DAYS IN THE FIRST RUN AND 12 DAYS IN THE SECOND RUN. EVISCERATION UNDER COMMERCIAL CONDITIONS DID NOT EXTEND THE STORAGE LIFE.

Details

  • Original title: SENSORY AND CHEMICAL EVALUATION OF THE KEEPING QUALITY OF THE BRAZILIAN FRESHWATER FISH PROCHILODUS SCROFA IN ICE STORAGE.
  • Record ID : 1984-0643
  • Languages: English
  • Publication date: 1983
  • Source: Source: J. Food Sci.
    vol. 48; n. 4; 1983.07-08; 1075-1077; 3 tabl.; 16 ref.
  • Document available for consultation in the library of the IIR headquarters only.

Indexing