ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
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 (r2= 0.966) 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/100g at d 18. Descriptive sensorial evaluation indicated excellent-to-good attributes at d 6 and good-to-acceptable at d 18. Sensory assessment and K value gave the highest correlation with storage time, indicating a shelf life of 18 d.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2000.tb13585.x
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