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Chemical changes occurring in cod muscle during chill storage and their possible use as objective indices of quality
Author(s) -
Shewan J. M.,
Jones N. R.
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.2740080809
Subject(s) - autolysis (biology) , food spoilage , food science , chemistry , taste , biochemistry , biology , bacteria , enzyme , genetics
Studies have been made on the extractives and volatile substances (amino‐acids, amines and other nitrogenous compounds, sugars, etc.) of freshly caught cod muscle and of some of the changes that occur during autolysis (storage at 0° under sterile conditions) alone or combined with bacterial spoilage as in normal trade practice (storage in ice). The merits of some of these changes as objective indices of quality, particularly in relation to taste panel assessment, are discussed.