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  • 1
    Electronic Resource
    Electronic Resource
    Storage of New Zealand Jack Mackerel (Trachurus novaezelandiae) In Ice: Chemical, Microbiological and Sensory Assessment (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Physical, sensory, microbiological and chemical analyses were carried out on jack mackerel during 23 days of storage in ice. Sensory results indicate that jack mackerel used in this trial had a shelf-life of 7 days. Aerobic plate counts never exceeded 106/g flesh during the first 11 days. The K value reached 20% after 7 days. Trimethylamine, total volatile base, pH and thiobarbituric acid analyses were not good indicators of changes in quality during the shelf-life. Proximate analyses were carried out on representative samples of the fish.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12819.x
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  • 2
    Electronic Resource
    Electronic Resource
    Comparison of Whole with Headed and Gutted Orange Roughy Stored in Ice: Sensory, Microbiology and Chemical Assessment (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 51 (1986), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Sensory, microbiological and chemical analyses were used to compare whole orange roughy stored in ice with headed and gutted orange roughy stored in ice. Sensory results indicated that the whole fish had a shelf-life of 11 to 13 days. Heading and gutting gave only a slight increase in storage life. Microbiological results suggested that this increase was not due to any reduction in bacterial activity. However, chemical analyses indicated that there was reduced autolysis in the headed and gutted fish. Sulfide producing bacteria were not a significant proportion of the spoilage flora. The K value and results of analyses of inosine 5′-monophosphate and inosine were consistent with the sensory results and therefore these chemical tests are considered useful for monitoring changes in the freshness of orange roughy during ice storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb10840.x
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    Paper (German National Licenses)
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