Spoilage and spoilage indicators in queen scallops (Chlamys opercularis): I. Held in ice

Autor:	J. R. Burt, J. C. Early, H. K. Davis, A. B. Thomson
Rok vydání:	2007
Předmět:	biology Food spoilage Organoleptic Trimethylamine Reducing substances Optical density biology.organism_classification Industrial and Manufacturing Engineering chemistry.chemical_compound chemistry Biochemistry Chlamys Food science Hypoxanthine After treatment Food Science
Zdroj:	International Journal of Food Science & Technology. 9:381-390
ISSN:	1365-2621 0950-5423
DOI:	10.1111/j.1365-2621.1974.tb01784.x
Popis:	Summary A number of bacterial, organoleptic and chemical evaluations were made on iced queen scallops in shell over 14 days total. The spoilage flora, qualitative and quantitative, is described. Organoleptic descriptions are given along with determinations of trimethylamine, total volatile bases, volatile reducing substances, glycogen, hypoxanthine, ribose fractions and optical density ratios at 248 nm before and after treatment with ion-exchange resin. Hypoxanthine showed the most promise as a spoilage indicator while total volatile bases and optical density ratio showed some promise but to a lesser extent.
Databáze:	OpenAIRE
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