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Comparison of Whole with Headed and Gutted Orange Roughy Stored in Ice: Sensory, Microbiology and Chemical Assessment
Author(s) -
SCOTT D. N.,
FLETCHER G. C.,
HOGG M. G.,
RYDER J. M.
Publication year - 1986
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.1365-2621.1986.tb10840.x
Subject(s) - food science , shelf life , chemistry , autolysis (biology) , fishery , biology , biochemistry , enzyme
Sensory, microbiological and chemical analyses were used to compare whole orange roughy stored in ice with headed and gutted orange roughy stored in ice. Sensory results indicated that the whole fish had a shelf‐life of 11 to 13 days. Heading and gutting gave only a slight increase in storage life. Microbiological results suggested that this increase was not due to any reduction in bacterial activity. However, chemical analyses indicated that there was reduced autolysis in the headed and gutted fish. Sulfide producing bacteria were not a significant proportion of the spoilage flora. The K value and results of analyses of inosine 5′‐monophosphate and inosine were consistent with the sensory results and therefore these chemical tests are considered useful for monitoring changes in the freshness of orange roughy during ice storage.