Effects of Delayed Processing of Pink Salmon (Oncorhynchus gorbuscha) By-products on Fishmeal Quality

Autor:	Peter J. Bechtel, C. K. Bower, Ted H. Wu
Rok vydání:	2009
Předmět:	chemistry.chemical_classification Chemistry Thiobarbituric acid Food spoilage Food storage Aquatic Science Raw material chemistry.chemical_compound Fish meal Lipid oxidation Biogenic amine TBARS Food science Food Science
Zdroj:	Journal of Aquatic Food Product Technology. 18:345-359
ISSN:	1547-0636 1049-8850
DOI:	10.1080/10498850903224299
Popis:	The effects of storage temperature and time on raw pink salmon by-products were evaluated in relation to the fishmeal produced. Chemical analyses were performed on the raw and processed by‐products at two temperatures. Total volatile base nitrogen values indicated substantial spoilage by day 2 at 15.4 ± 1.4°C and day 6 at 6.0 ± 0.8°C. For most biogenic amines in raw by-products stored at 15.4°C, there were many significant differences from the fresh by-products by day 2. For by-products stored at 6.0°C, significant changes in biogenic amine were evident by day 2 and continued to increase. The thiobarbituric acid reactive substances (TBARS) values of the raw material stored at 15.4°C started showing significant changes from fresh on day 3 and at 6.0°C on day 4. The lipid oxidation (TBARS) was significantly different from fresh by day 2. Biogenic amines in fishmeals suggested some changes occurred between day 0 and day 3 at 15.4°C and by day 7 at 6.0°C.
Databáze:	OpenAIRE
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