TIME- TEMPERATURE TOLERANCE AND PHYSICAL-CHEMICAL QUALITY TESTS FOR FROZEN RED HAKE

Autor:	Ronald C Lundstrom, Kurt A. Wilhelm, M. G. Allsup, Frederick F. Correia, Elinor M. Ravesi, Joseph J. Licciardello
Rok vydání:	1982
Předmět:	biology Chemistry Trimethylamine Shelf life biology.organism_classification Red hake Objective quality chemistry.chemical_compound Physical chemical Frozen storage Food science Safety Risk Reliability and Quality Early phase Dimethylamine Food Science
Zdroj:	Journal of Food Quality. 5:215-234
ISSN:	1745-4557 0146-9428
DOI:	10.1111/j.1745-4557.1982.tb00745.x
Popis:	Frozen storage life of red hake fillet blocks was estimated by sensory evaluation to be 150 weeks at —20°F, 71 weeks at —5°F, 25 weeks at +5° F, 7.5 weeks at +10°F and 2.7 weeks at +20°F. Shelf life was limited by the development of a tough, fibrous texture and the reaction proceeded at a faster rate at temperatures above +5°F. Dimethylamine content, formaldehyde content and shear force measurement correlated very well with sensory texture score and thus, these objective tests could be useful for predicting textural quality. For product stored at temperatures above —5° F there was good correlation between extractable protein nitrogen and sensory texture score, but this correlation decreased with lower storage tempratures. Trimethylamine oxide content and pH diminished during the early phase of storage and then progressively increased during continued storage. Centrifuged drip as an objective quality test did not appear to be sufficiently sensitive or reliable for assessing textural quality.
Databáze:	OpenAIRE
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