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Volatile bases as quality indices of ICEd north sea cod
Author(s) -
Shewan J. M.,
Ehrenberg A. S. C.
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.2740080406
Subject(s) - food spoilage , fish <actinopterygii> , fishery , food science , environmental science , biology , bacteria , genetics
Chemical and sensory variables were measured at intervals during the spoilage of different catches of fish stored up to 22 days in ice. The relation between the chemical and sensory variables was examined and found to differ from catch to catch. It is shown that the volatile base content of fish muscle is a less precise index of eating quality than was expected, although it has considerable value.