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Chemical and sensory changes in iced Nephrops norvegicus as indices of spoilage
Author(s) -
STROUD G. D.,
EARLY J. C.,
SMITH G. L.
Publication year - 1982
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1982.tb00212.x
Subject(s) - nephrops norvegicus , trimethylamine , food spoilage , flavour , food science , chemistry , biology , fishery , decapoda , organic chemistry , crustacean , genetics , bacteria
Summary Changes in trimethylamine (TMA), total volatile bases (TVB), hypoxanthine and pH, and in cooked odour, flavour and texture have been followed during the iced storage of Nephrops norvegicus at approximately monthly intervals in order that seasonal variations could be investigated. None of the chemical methods investigated could give a prediction of age‐in‐ice to a standard error of less than 2 days. Initial TMA and TVB figures were significantly higher than other published figures.