Premium
Spoilage of European hake ( Merluccius merluccius ) in ice
Author(s) -
PérezVillarreal Begoña,
Howgate Peter
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.2740410406
Subject(s) - merluccius merluccius , hake , trimethylamine , food science , food spoilage , chemistry , fishery , biology , zoology , biochemistry , bacteria , fish <actinopterygii> , genetics
Batches of gutted European hake ( Merluccius merluccius ) were stored for up to 21 days in ice. A scale for the sensory assessment of freshness was developed. Changes in total volatile bases, trimethylamine and adenine nucleotide decomposition products were measured and found to correlate highly with the sensory scores. Microbiological changes were measured by total viable count at 20°C, pseudomonad count and count of H 2 S producers. The counts were highly correlated with the sensory score.