DETERIORATION OF EUROPEAN HAKE (MERLUCCIUS-MERLUCCIUS) DURING FROZEN STORAGE

被引：31

作者：

PEREZVILLARREAL, B ^{[1
]}

HOWGATE, P ^{[1
]}

机构：

[1] MAFF,TORRY RES STN,ABERDEEN AB9 8DG,SCOTLAND

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1991年 / 55卷 / 03期

关键词：

EUROPEAN HAKE; FROZEN STORAGE; LIPID OXIDATION; FATTY ACIDS; SENSORY ASSESSMENT; ACCEPTABILITY;

D O I：

10.1002/jsfa.2740550313

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

European hake (Merluccius merluccius (L)) was frozen as whole fish and as fillets and stored at -18-degrees-C, -24-degrees-C and -30-degrees-C for up to 39 weeks. Sensory properties, peroxide value and thiobarbituric acid value, lipid fatty acid composition, adenosine nucleotide degradation products, dimethylamine and formaldehyde were measured at intervals during storage. Changes at -30-degrees-C were negligible, otherwise fillets deteriorated faster than whole fish. Hedonic rating gave a storage life of around 9 months for whole fish stored at -18-degrees-C.

引用

页码：455 / 469

页数：15

共 61 条

[1]

Ackman R. G., 1980, Advances in fish science and technology, P86

[2] FORMALDEHYDE AS AN INTERFERENCE OF THE 2-THIOBARBITURIC ACID TEST [J].