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CHEMICAL AND SENSORY ANALYSIS OF ROUNDNOSE GRENADIER (Coryphaenoides rupestris) STORED IN ICE
Author(s) -
BOTTA J. R.,
SHAW D. H.
Publication year - 1976
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1976.tb01153.x
Subject(s) - trimethylamine , thiobarbituric acid , peroxide value , food science , chemistry , hypoxanthine , peroxide , iodine , biochemistry , lipid peroxidation , antioxidant , enzyme , organic chemistry
Roundnose grenadier ( Coryphaenoides rupestris ) was stored in ice in order to investigate changes in chemical and sensory characteristics. Analyses indicated that the keeping time of at least 18 days was better than that of most species of whitefish. Total lipid and free fatty acid concentration did not significantly change during iced storage. Inosine monophosphate, inosine, hypoxanthine, iodine number, peroxide value, thiobarbituric acid value, trimethylamine content determined by the Tozawa method, trimethylamine content determined by the Dyer method, moisture content, and pH all significantly (P ≤ 0.05) changed during iced storage. Both peroxide and iodine values appeared to have potential as indicators of sensory quality. Trimethylamine concentrations, determined by both methods, were similar throughout the iced storage study.