QUALITY OF FROZEN/THAWED SPRAT (SPRATTUS SPRATTUS SPRATTUS) STORED IN CLING FILM AND ALUMINUM FOIL AT 4C

Autor:	William F. A. Horner, Claudia Ruiz-Capillas
Rok vydání:	2002
Předmět:	Aluminum foil Horticulture Sprattus sprattus biology Chemistry Sprattus Sprat Safety Risk Reliability and Quality biology.organism_classification Food Science
Zdroj:	Digital.CSIC. Repositorio Institucional del CSIC instname
ISSN:	1745-4557 0146-9428
DOI:	10.1111/j.1745-4557.2002.tb01003.x
Popis:	Frozen sprats (Sprattus sprattus sprattus) were thawed and separated into three lots: two lots were wrapped and kept chilled in a refrigerator at 4C, one wrapped in aluminum foil (AF), the other in cling film (CF) and a third lot left unpackaged and held in melting ice. Biochemical tests, performed at intervals over a 16-day period, showed better quality and an extension of shelf-life for sprats stored unpackaged in ice compared with those held at 4C packed in AF or CF. The levels of trimethylamine oxide-nitrogen (TMAO-N) decreased throughout storage and significant differences (P < 0.05) were observed between the lot in ice and the lots stored in AF or CF (P < 0.05). However, significant differences (P < 0.05) were not observed between AF and CF lots during the experiment. Increases in total volatile base nitrogen (TVB-N) and trimethylamine-nitrogen (TMA-N) were significantly retarded, as were reductions in sensory quality, in the ice-stored fish compared with packaged, refrigerated fish. This work was funded by the Project QUALPOISS 2: FAIR PL. 97.3253
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1adf5617b4d7fbfad0399513a51a4ea3 https://doi.org/10.1111/j.1745-4557.2002.tb01003.x Zobrazit plný text záznamu