CHANGES IN POSTMORTEM QUALITY INDICES IN FINESCALE TRIGGERFISH MUSCLE STORED IN ICE

Autor:	María Elena Lugo-Sánchez, Enrique Márquez-Ríos, Francisco Javier Castillo-Yáñez, Ramón Pacheco-Aguilar, Edgar F. Morán-Palacio, Víctor Manuel Ocaño-Higuera
Rok vydání:	2003
Předmět:	Pharmacology Muscle protein Animal science biology Biophysics Triggerfish Composition (visual arts) Cell Biology Anatomy biology.organism_classification Postmortem Changes Food Science Finescale triggerfish
Zdroj:	Journal of Food Biochemistry. 27:333-352
ISSN:	1745-4514 0145-8884
Popis:	Postmortem changes of Finescale triggerjish muscle during 20 days of storage at OC were evaluated by monitoring changes in chemical, biochemical and microbiological parameters. The K value increased linearly fi-om an initial value of 3.5% to 43.3% at day 20. pHfluctuatedfiom 6.38 to 6.55. TMA-Nand TYB-N remained below critical limits with final values of 1.18 mg TMA-NAOO g muscle and 29.7 mg TVB-N/lOO g muscle, respectively, suggesting a low microbial activity. Composition of muscle protein fractions was not aflected during the storage period; however, an initial high level of alkali-soluble protein was detected. The overall results indicated that triggerfish has excellent shelf-life on ice.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::21ec8bacb145cfa29ce39f3ffd18a8da https://doi.org/10.1111/j.1745-4514.2003.tb00287.x Zobrazit plný text záznamu