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SHELF LIFE OF STERILE SNAPPER (CHRYSOPHRYS AURATUS).

Author(s) : FLETCHER G. C., HODGSON J. A.

Type of article: Article

Summary

THE DETERIORATION OF SNAPPER (CHRYSOPHRYS AURATUS) HELD AT 273 K (0 DEG C) IN THE PRESENCE OR ABSENCE OF BACTERIA WAS STUDIED USING FROZEN FILLETS HELD AT 243 K (-30 DEG C) AS A REFERENCE. CHILLED SNAPPER WITH OR WITHOUT BACTERIA LOST THE CHARACTERISTICS OF FRESH SNAPPER BY 9 DAYS AND DEVELOPED UNPLEASANT ODOURS AND FLAVOURS BY 15 DAYS STORAGE. OVER THIS PERIOD THE STERILE PORTIONS WERE NEVER OF A BETTER QUALITY THAN THOSE UNDERGOING NORMAL MICROBIAL SPOILAGE. REGRESSION EQUATIONS FOR PREDICTING FISH QUALITY FROM THE LEVELS OF NUCLEOTIDE CATABOLITES WERE CONSIDERED.

Details

  • Original title: SHELF LIFE OF STERILE SNAPPER (CHRYSOPHRYS AURATUS).
  • Record ID : 1989-1904
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 53 - n. 5
  • Publication date: 1988
  • Document available for consultation in the library of the IIR headquarters only.

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