ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Fish portions prepared from frozen blocks of Pacific hake fillets stored vacuum sealed in moisture-vapor proof film at –15° F for 12 months were shown to have a high degree of acceptance by flavor panels with very little change occurring during storage. Antioxidants applied in an aqueous solution achieved through the use of propylene glycol and a surface active agent and sodium tripolyphosphate added either alone or in combination with antioxidant did not improve flavor panel scores. Development of oxidative rancidity during storage as indicated by TBA-analysis was minimal. Sodium tripolyphosphate appeared to exert a slight prooxidative influence, which was somewhat reduced by the application of antioxidants. The degree of acceptance and shelf-life stability observed seems to indicate a good potential for using this under-utilized species for human food.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1972.tb02759.x
Permalink
