ShareSOME CHARACTERISTICS OF RADIO-PASTEURIZED SPINY DOGFISH FILLETS STORED AT 281 K (8 DEG C).
Author(s) : LICCIARDELLO J. J.
Type of article: Article
Summary
TREATMENT OF SPINY DOGFISH FILLETS WITH A DOSE OF 200 KRAD GAMMA RADIATION SUPPRESSED THE FORMATION OF VOLATILE BASES DURING SUBSEQUENT STORAGE AT 281 K, BUT ENHANCED THE DEVELOPMENT OF OXIDATIVE RANCIDITY AND FREE DRIP. PRODUCTION OF AMMONIA FROM UREA IN DOGFISH WAS ATTRIBUTED TO MICROBIAL UREASE. TESTS FOR VOLATILE AMINES, AMMONIA, AND AEROBIC PLATE COUNT WOULD NOT BE SUITABLE FOR ASSESSING SPOILAGE IN RADIO-PASTEURIZED DOGFISH.
Details
- Original title: SOME CHARACTERISTICS OF RADIO-PASTEURIZED SPINY DOGFISH FILLETS STORED AT 281 K (8 DEG C).
- Record ID : 1985-2019
- Languages: English
- Source: Lebensm.-Wiss. Technol. - vol. 17 - n. 6
- Publication date: 1984/12
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Indexing
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Themes:
Food quality and safety. Microbiology;
Fish and fish product - Keywords: Irradiation; Chilling; Amine; Organoleptic property; Seafood; Fish; Fillet
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IRRADIATION DELAYED OXIDATIVE RANCIDITY IN TUNA...
- Author(s) : QUARANTA H. O., PICCINI J. L., PEREZ S. S.
- Date : 1984
- Languages : English
- Source: J. agric. Food Chem. - vol. 14 - n. 2
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QUALITY ASSURANCE IN CHILLED AND FROZEN SEAFOODS.
- Author(s) : RONSIVALLI L. J., GORGA C.
- Date : 1981
- Languages : English
- Source: Advances in the refrigerated treatment of fish.
- Formats : PDF
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THE INFLUENCE OF VARIOUS STORAGE CONDITIONS ON ...
- Author(s) : SCHULZE K., ZIMMERMANN T.
- Date : 1982/07
- Languages : German
- Source: Fleischwirtschaft - vol. 62 - n. 7
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TOTAL VOLATILE ACIDS CONTENT AS A QUALITY INDEX...
- Author(s) : QUARANTA H. O., CURZIO O. A.
- Date : 1983
- Languages : English
- Source: J. agric. Food Chem. - vol. 11 - n. 1
View record
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EFFECT OF SOME POTENTIALLY SYNERGISTIC TREATMEN...
- Author(s) : LICCIARDELLO J. J.
- Date : 1984
- Languages : English
View record