Zobrazeno 1 - 10
of 58
pro vyhledávání: '"C. H. Castell"'
Publikováno v:
Journal of the Fisheries Research Board of Canada. 31:383-389
On the basis of some of the recent modifications of Dyer's colorimetric test for measuring trimethylamine (TMA) in fish, a procedure is described that gives both the TMA and the dimethylamine (DMA) contents. Measurements on 84 frozen-stored fillets o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::429808643d7b1dae5411c7f06e811480
https://doi.org/10.1139/f74-065
https://doi.org/10.1139/f74-065
Autor:
C. H. Castell, E. G. Mapplebeck
Publikováno v:
Journal of the Fisheries Research Board of Canada. 13:201-206
Small amounts of nitrite slowly accumulated in cod fillets that had been dipped in a solution of hydroxylamine. Cultures of Pseudomonas isolated from fish, as well as two species of Proteus and one species of Microbacterium, were able to convert hydr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::35e9f587f05ad046f5a7d7c050d14ee4
https://doi.org/10.1139/f56-012
https://doi.org/10.1139/f56-012
Autor:
Jill MacLean, C. H. Castell
Publikováno v:
Journal of the Fisheries Research Board of Canada. 21:1345-1359
A method that can be carried out within 24–72 hr is suggested for determining the tendency of fish muscle to become rancid. It consists of adding measured, trace amounts of copper ion to muscle that has been blended with water (1:3) followed by sto
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3a05c07ea610b43c5be76133567009f6
https://doi.org/10.1139/f64-115
https://doi.org/10.1139/f64-115
Autor:
C. H. Castell, G. A. Boyce
Publikováno v:
Journal of the Fisheries Research Board of Canada. 23:1587-1598
Erroneously high TBA values were obtained from liver, dark muscle, and certain other organs taken from seven species of sea fish. This error was eliminated by carrying out a portion of the test under anaerobic conditions or, more simply, by adding a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::65990c477e10b1c99956f02fd5c3e0c6
https://doi.org/10.1139/f66-147
https://doi.org/10.1139/f66-147
Autor:
W. A. MacCallum, C. H. Castell
Publikováno v:
Journal of the Fisheries Research Board of Canada. :111-116
It was observed that a reduction in storage temperature from 2.8 °C. to − 0.3 °C. approximately doubled the keeping time for haddock and cod fillets as judged by the development of trimethylamine. This reduction of 3° in the region of the freezi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::943ffec079ca937aa3a6b496e9617a01
https://doi.org/10.1139/f50-006
https://doi.org/10.1139/f50-006
Publikováno v:
Journal of the Fisheries Research Board of Canada. 21:813-826
Storage studies of iced irradiated scallops (Placopecten magellanicus Gmelin) have shown that treatment with a dose of 75,000 rads of gamma radiation increases the useful storage life at 0 °C with negligible changes in odour and texture. The raw sca
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cf7def79555a6be04f7413c71fd096bf
https://doi.org/10.1139/f64-071
https://doi.org/10.1139/f64-071
Publikováno v:
Journal of the Fisheries Research Board of Canada. 16:223-233
A study has been made of the landed quality (i.e. the quality at the time of discharge from the vessels) of trawler-caught, gutted and iced market cod and large haddock. The rate of deterioration, as indicated by the rise in TMA values, varies with t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4ab365dbe7f9c7e7d9a74f82925d3579
https://doi.org/10.1139/f59-018
https://doi.org/10.1139/f59-018
Publikováno v:
Journal of the Fisheries Research Board of Canada. 18:303-310
The accuracy of the trimethylamine (TMA) grade probability curve, developed in 1958 by Hoogland for gutted, trawler-caught Atlantic cod and haddock has been verified by tests made on 3170 cod and haddock.It has also been shown that the relation betwe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::38531cc4026b57135635401e5f13b120
https://doi.org/10.1139/f61-027
https://doi.org/10.1139/f61-027
Autor:
Maxine F. Greenough, C. H. Castell
Publikováno v:
Journal of the Fisheries Research Board of Canada. 15:729-748
Panels of experienced fish-plant foremen and government fresh-fish inspectors graded cod and haddock in the round or as gutted whole fish, and subsequently graded the same fish as fillets. The results show that in general the two sets of gradings wer
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6f94afefd9d500920b3573be2437d210
https://doi.org/10.1139/f58-038
https://doi.org/10.1139/f58-038
Autor:
Jill MacLean, C. H. Castell
Publikováno v:
Journal of the Fisheries Research Board of Canada. 21:1361-1369
In a study of copper-catalyzed rancidity of cod fillets it has been found that: (1) muscle from the tail section goes rancid faster than muscle from the head or centre sections; (2) there is no apparent difference in the development of rancidity in t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6b4b39a4ce1874ffbb7fcc0ed65dd9e2
https://doi.org/10.1139/f64-116
https://doi.org/10.1139/f64-116