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Shelf life of ice-stored redfish, Sebastes marinus and S. mentella.

Author(s) : REHBEIN H., MARTINSDOTTIR E., BLOMSTERBERG F., VALDIMARSSON G., OEHLENSCHLAEGER J.

Type of article: Article

Summary

The rate of deterioration of iced redfish depended on the conditions of storage. Sensory analysis was the most accurate indicator of the limit of saleability of redfish. Iced redfish, stored mainly in a chill store (4-5 deg C) onshore, had a shelf life of 16 to 19 days from catching. Fish stored at -0.5 deg C in the hold of the fishing vessel had a shelf life of 22 days. These results reflect the different storage temperatures and the effects of handling, transport and storage damage on the quality of the fish. The Fishtester method proved to be very useful for the determination of deterioration. Measuring ethanol, TVB-N and TMA gave no information about quality changes during the first 12 days of storage.

Details

  • Original title: Shelf life of ice-stored redfish, Sebastes marinus and S. mentella.
  • Record ID : 1995-2362
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 29 - n. 3
  • Publication date: 1994/06
  • Document available for consultation in the library of the IIR headquarters only.

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