ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The relative effects of microbial and nonmicrobial spoilage on the shelf-life of yellow-eyed mullet were studied. Results of sensory and chemical analyses of sterile flesh stored at 4°C were compared with fillets which had either spoiled naturally while held at 4°C or frozen fillets held at −18°C. Inosine was produced rapidly in both treatments at 4°C, followed in sterile flesh by a slower breakdown to hypoxan-thine. Hypoxanthine production from inosine was rapid in the presence of bacteria. Within 6 days sensory changes were observed in the frozen flesh and after 69 days, it was considered unacceptable. The development of off-odors and off-flavors in the absence of bacteria was not sufficiently slow to result in a significant extension in shelf-life for this species.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1988.tb13523.x
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