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Objective spoilage tests for fish stored under conditions other than normal chilling in ice
Author(s) -
Luijpen A. F. M. G.
Publication year - 1958
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.2740090706
Subject(s) - food spoilage , trimethylamine , organoleptic , food science , fish <actinopterygii> , chemistry , nitrogen , chromatography , biology , fishery , biochemistry , bacteria , organic chemistry , genetics
Cod fillets were stored at various temperatures between −2° and +4° c without ice and subsequently subjected to organoleptic grading and several objective deterioration tests. The determination of trimethylamine‐nitrogen gave a constant value for the threshold of acceptability with sufficient accuracy. Bacterial counts and the determination of ammonia‐nitrogen, volatile acid and tyrosine did not meet the relevant requirements. None of these determinations proved satisfactory as an objective deterioration test for thawed, quick‐frozen fish.