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Sensory, microbiological and chemical changes in hoki stored in ice.

Author(s) : RYDER J. M., FLETCHER G. C., STEC M. G., SEELYE R. J.

Type of article: Article

Summary

Sensory, physical, microbiological and chemical analyses were carried out on whole hoki during 21 days of storage in ice. Sensory results show that cooked hoki developed unpleasant odours and flavours after 11 days. Texture changes in cooked fish were minimal. Assessment of the raw fish provided a useful means of predicting quality of cooked fish. The total viable aerobic count on the fish surface first exceeded ICMSF standards after fish had been stored for 11 days in ice. Hypoxanthine and K value were good objective indicators of the freshness of hoki, while measurement of trimethylamine provided a means to monitor the onset of spoilage.

Details

  • Original title: Sensory, microbiological and chemical changes in hoki stored in ice.
  • Record ID : 1994-0362
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 28 - n. 2
  • Publication date: 1993/04
  • Document available for consultation in the library of the IIR headquarters only.

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