Partager

Bonite : modifications des muscles post mortem lors de l'entreposage sur glace.

Postmortem changes in black skipjack muscle during storage on ice.

Auteurs : MAZORRA-MANZANO M. A., PACHECO-AGUILAR R., DÍAZ-ROJAS E. I., et al.

Type d'article : Article

Résumé

Quality characteristics of black-skipjack (Euthynnus lineatus) muscle kept in ice were evaluated by monitoring changes in chemical, microbiological, and sensory parameters over a 24-d storage period. The K value increased linearly from < 20% before d 3 to 75% at d 18. Muscle pH fluctuated between 5.7 to 6.0. Histamine did not exceed 50 ppm, while putrescine and cadaverine were < 40 ppm. Lipid deterioration was rather low with TBA values of 5 mg/100 g at d 18. Descriptive sensorial evaluation indicated excellent-to-good attributes at d 6 and good-to-acceptable attributes at d 18. Sensory assessment and K value gave the highest correlation with storage time, indicating a shelf life of 18 d.

Détails

  • Titre original : Postmortem changes in black skipjack muscle during storage on ice.
  • Identifiant de la fiche : 2001-2325
  • Langues : Anglais
  • Source : Ital. J. Food Sci. - vol. 65 - n. 5
  • Date d'édition : 07/2000
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

Liens


Voir d'autres articles du même numéro (3)
Voir la source

Indexation