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The use of tetrazolium salts for assessing the quality of iced white fish
Author(s) -
Shewan J. M.,
Liston J.
Publication year - 1957
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740080405
Subject(s) - organoleptic , fish <actinopterygii> , trimethylamine , food science , chemistry , fish products , formazan , chloride , reagent , chromatography , biology , toxicology , fishery , biochemistry , organic chemistry
The use is described of the reagent 2‐ p ‐iodophenyl‐3‐ p ‐nitrophenyl‐5‐phenyltetrazolium chloride in a colorimetric method of assessing the quality of iced fish. The results are compared with those obtained from organoleptic examination, viable bacterial counts and the contents of trimethylamine and volatile bases.
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