TEXTURAL DETERIORATION OF CHUB MACKEREL (SCOMBER JAPONICUS COLLIAS) AND SMOOTH HOUND (MUSTELLUS MUSTELLUS L) IN FROZEN STORAGE IN RELATION TO CHEMICAL PARAMETERS.

Author(s) : VARELTZIS K., ZETOU F., TSIARAS I.

Type of article: Article

Summary

CHUB MACKEREL AND SMOOTH HOUND AS EXPERIMENTED FISH WERE USED TO DETERMINE THE TEXTURAL DETERIORATION, RELATED WITH CHEMICAL PARAMETERS, DURING STORAGE AT 251 K (-22 DEG C) FOR 8 WEEKS. THIOBARBITURIC ACID VALUE (TBA), MG MALONALDEHYDE/KG SAMPLE AND TOTAL VOLATILE NITROGEN CONTENT,MG N/100 G SAMPLE, WERE MEASURED. THE FROZEN FISH WERE ALSO EVALUATED FOR SENSORY ATTRIBUTES. THE SAMPLES HAVE NOT DEVELOPED ANY NOTICEABLE CHANGES IN SENSORY ATTRIBUTES FOR 8 WEEKS STORAGE. ON THE OTHER HAND, THE PAPER SHOWED THAT TBA CONTENTS COMBINED WITH SENSORY ATTRIBUTES SCORES IS A GOOD INDICATOR FOR GRADING THE QUALITY OF FROZEN FISH.

Details

Original title: TEXTURAL DETERIORATION OF CHUB MACKEREL (SCOMBER JAPONICUS COLLIAS) AND SMOOTH HOUND (MUSTELLUS MUSTELLUS L) IN FROZEN STORAGE IN RELATION TO CHEMICAL PARAMETERS.
Record ID : 1989-1454
Languages: English
Source: Lebensm.-Wiss. Technol. - vol. 21 - n. 4
Publication date: 1988

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Indexing

Themes: Food quality and safety. Microbiology;
Fish and fish product
Keywords: Mackerel; Organoleptic property; Chemical property; Fish; Freezing