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CHEMICAL AND SENSORY CHANGES DURING STORAGE OF WITCH FLOUNDER (Glyptocephalus cynoglossus)IN ICE
Author(s) -
SHAW D. H.,
CARP R. L.,
KENNEDY M. ANNETTE
Publication year - 1977
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.1365-2621.1977.tb01241.x
Subject(s) - hypoxanthine , trimethylamine , flounder , chemistry , inosine , food science , sensory analysis , lactic acid , glycogen , biochemistry , fishery , biology , fish <actinopterygii> , enzyme , genetics , bacteria
Witch flounder from an inshore stock were caught by gill‐net and their storage life in ice was determined by sensory analysis. Chemical analyses were made of ATP, hypoxanthine, lactic acid, and trimethylamine. ATP breakdown occurred at a slower rate than in most fish, and after 18 days storage, the major components of the nucleotide degradation were still intermediates as production of hypoxanthine was low. Glycogen levels at death were low, and this metabolite degraded in the manner expected from past experience. The relationship between pH and lactate was highly significant (P ≤ 0.01). Trimethylamine values depended on whether KOH or K 2 CO 3 was used during the analysis, and discrepencies between these two methods are discussed. Analysis of sensory and chemical results indicated that trimethylamine was a good indicator of quality (P ≤ 0.01), and that while hypoxanthine correlated well with quality, its quantity was such that it was unlikely to have any effect on sensory evaluation.