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Chemical Composition and Shelf Life Study of Grayfish ( Squalus acanthias )
Author(s) -
JHAVERI SUDIP N.,
CONSTANTINIDES SPIROS M.
Publication year - 1982
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.1365-2621.1982.tb11056.x
Subject(s) - squalus acanthias , chemistry , food science , shelf life , sodium , composition (language) , urea , mercury (programming language) , chemical composition , fish <actinopterygii> , zoology , biochemistry , fishery , biology , organic chemistry , linguistics , philosophy , computer science , programming language
Seasonal proximate composition of grayfish ( squalus acanthias ) yielded 14.5% lipid, 1.3% urea, 12.6% protein, and 1% nonprotein nitrogen, which was higher than that observed in the teleosts. Mineral analysis showed that mercury was present below 1.0 ppm FDA limit. Total saturated fatty acids in the male grayfish amounted to 45.3% as opposed to 26.6% in the female fish. The total monoenes were 40% higher in the female than in the male fish. The cholesterol levels averaged 68 mg/100g tissue in both the sexes. The keeping quality of grayfish was indicative of rapid deterioration. Storage life of dressed grayfish in ice was observed to be between 6 and 8 days. The frozen storage stability of fillets pretreated with sodium tripolyphosphate and ascorbate solutions was measured by determining the TBA value, thaw drip and sensory analysis.