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Effect of Early Evisceration on the Keeping Quality of Atlantic Croaker ( Micropogon undulatus ) and Grey Trout ( Cynoscion regalis ) as Determined by Subjective and Objective Methodology
Author(s) -
TOWNLEY ROGER R.,
LANIER TYRE C.
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.tb15367.x
Subject(s) - evisceration (ophthalmology) , fishery , biology , trout , fish <actinopterygii> , zoology , toxicology , medicine , alternative medicine , pathology
Heading and evisceration of Atlantic croaker and grey trout soon after harvest was shown to promote higher quality maintenance during iced but not frozen storage for both species. Fish eviscerated immediately upon landing maintained class 1 quality (FDA) 7–10 days longer than iced uneviscerated fish or fish eviscerated 3 days after harvest. Total volatile nitrogen levels and miccrobial counts (7° and 25°C incubation) increased more rapidly than trimethylamine levels as storage time progressed. Both Torrymeter readings and hypoxanthine levels served as good indicators of “freshness” (time/temperature age). However, of the two tests only Torrymeter values reflected quality differences between fish stored iced for an equal period of time (equal “freshness”) but varying in quality, due to the evisceration treatment.