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Preservation of Grayfish ( Squalus acanthias ) by Salting
Author(s) -
YANG CHITAI,
JHAVERI SUDIP N.,
CONSTANTINIDES SPIROS M.
Publication year - 1981
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.1365-2621.1981.tb04452.x
Subject(s) - salting , squalus acanthias , chemistry , food science , ascorbic acid , organoleptic , flavor , odor , biochemistry , organic chemistry
Grayfish ( Squalus acanthias ) fillets were preserved by an improved salting technique with pre‐brining procedure along with ascorbic acid treatment in order to retard rancidity. The protein loss during salting was 2.4% and more than 2/3 fatty acid content of salted fillets decreased over 8 wk of storage at 20°C. The added ascorbic acid had an antioxidative effect for 2 wk of storage, after which the TBA values rose sharply. The organoleptic evaluation indicated no significant decrease in flavor until after 4 wk of storage. Statistical T‐test showed no significant differences for appearance, odor, and texture among salted grayfish and salted cod fillets.