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Chemical and Sensory Assessment of Nonspawning Capelin ( Mallotus villosus ) Subjected to Long Term Frozen Storage
Author(s) -
BOTTA J. R.,
LAUDER J. T.,
DOWNEY A. P.,
SAINT W.
Publication year - 1983
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.1365-2621.1983.tb03527.x
Subject(s) - mallotus , capelin , thiobarbituric acid , sensory analysis , fishery , food science , dimethylamine , chemistry , biology , fish <actinopterygii> , biochemistry , ecology , oxidative stress , predation , lipid peroxidation
Nonspawning capelin ( Mallotus villosus ) were processed immediately after being caught, after 5 days of iced storage or after being frozen at sea and later thawed. Fish from all variables were stored at −23°C for up to 21 months. Both pre‐processing treatment and frozen storage time significantly (P ≤ 0.05) affected all sensory variables except appearance. Regardless of treatment, the sensory quality was very stable during early and intermediate stages of frozen storage; capelin processed at sea was superior to that of the other two treatments. Appearance, dimethylamine, timethylamine, moisture and thiobarbituric acid values were dependent upon an interaction between pre‐processing treatment and frozen storage time. Hypoxanthine concentration had the greatest potential as an index of sensory quality.