ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Spoilage pattern of ice stored Atlantic Mackerel was monitored by determining trimethylamine (TMA), total aerobic plate counts and histamine levels. Hypoxanthine accumulation was used as the freshness index, coupled with sensory evaluation of fresh fish. These tests indicated that mackerel can be stored fresh in ice up to 9 days, after which the accumulation of bacteria, TMA and histamine was rapid. Hypoxanthine levels increased between 0–10 days and appeared to increase at a slightly slower rate until day 16, then it declined.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1982.tb12888.x
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