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Shelf‐life of Sterile Snapper ( Chrysophrys auratus )
Author(s) -
FLETCHER G.C.,
HODGSON J.A.
Publication year - 1988
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.1365-2621.1988.tb09269.x
Subject(s) - shelf life , food spoilage , food science , fish <actinopterygii> , biology , bacteria , fishery , chemistry , zoology , genetics
The deterioration of snapper ( Chrysophrys aurutus ) held at 0°C in the presence or absence of bacteria was studied using frozen fillets held at ‐30°C as a reference. Chilled snapper with or without bacteria lost the characteristics of fresh snapper by 9 days and developed unpleasant odors and flavors by 15 days storage. Over this period the sterile portions were never of a better quality than those undergoing normal microbial spoilage. Regression equations for predicting fish quality from the levels of nucleotide catabolites were considered.