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Moisture Loss in Tray‐Packed Fresh Fish During Eight Days Storage at 2°C
Author(s) -
WILLIAMS S. K.,
MARTIN R.,
BROWN W. L.,
BACUS J. N.
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.tb14815.x
Subject(s) - tray , moisture , fish <actinopterygii> , sebastes , fishery , food science , water content , chemistry , zoology , biology , botany , geotechnical engineering , organic chemistry , engineering
Effects of moisture loss in tray‐packed fresh fillets of Flounder ( Pogonias cromis ), Red Snapper ( Litjanus blackfordii ), Croaker ( Micropogon undulatus ) and Ocean Perch ( Sebastes marinus ) were studied. The fish, purchased from seafood suppliers and processed into fillets at their prospective plants, were packaged in plastic foam trays lined with absorbent pads, overwrapped, and subsequently stored at 2°C (35.6°F) for 8 days. Gross and net weights decreased whereas the percent drip increased for all fish during storage. Except for croaker, the total moisture content remained virtually unchanged for all fillets during storage. The acceptability of all fillets decreased as the Trimethylamine‐Nitrogen concentrations increased.