| Autor: |
Mazorra-Manzano, M. A., Pacheco-Aguilar, R., Díaz-Rojas, E. I., Lugo-Sánchez, M. E. |
| Předmět: |
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| Zdroj: |
Journal of Food Science (Wiley-Blackwell); Jul/Aug2000, Vol. 65 Issue 5, p774-779, 6p, 3 Charts, 5 Graphs |
| Abstrakt: |
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 cedaverine 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. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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