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Total, non‐volatile free fatty acids as a freshness index for hake ( Merluccius hubbsi ) stored in ice
Author(s) -
Barassi Carlos A.,
Pécora Rolando P.,
Roldán Hugo,
Trucco Raúl E.
Publication year - 1987
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.2740380410
Subject(s) - hake , merluccius , food science , fish <actinopterygii> , chemistry , fatty acid , fishery , biology , biochemistry
Total, non‐volatile free fatty acids (FFA) content was determined in hake muscle during fish storage in ice. FFA increased linearly in every season according to freshness loss as determined by sensory scoring. FFA determination is proposed as a valuable alternative to sensory scoring in determining fish deterioration in ice.