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Freshness Assessment of Six New England Fish Species Using the Torrymeter
Author(s) -
PIVARNIK LORI F.,
KAZANTZIS DEMETRIOS,
KARAKOLTSIDIS PAVLOS A.,
CONSTANTINIDES SPIROS,
JHAVERI SUDIP N.,
RAND ARTHUR G.
Publication year - 1990
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.1365-2621.1990.tb06021.x
Subject(s) - limanda , clupea , fishery , herring , whiting , mackerel , merluccius merluccius , scomber , flounder , pleuronectidae , fish <actinopterygii> , flatfish , biology , hake
Six New England marine species, yellowtail flounder ( Limanda ferruginea ), whiting ( Merluccius bilinearis ), scup ( Stenotomus chrysops ), butterfish ( Peprilus triacanthus ), mackerel ( Scomber scombrus ) and herring ( Clupea harenqus ), were stored on ice whole, dressed or skin‐on fillets and tested for freshness using the GR Torrymeter. Whole forms of flounder, whiting, scup and butterfish were examined for odor and general appearance. Torrymeter variability and linear relationships during the storage period were established. While the total pattern of Torrymeter decline followed a polynomial regression, quality curves had linear portions with significant correlation coefficients up to 7–8 days of storage. The rate of deterioration of fatty fish was faster than for flounder or scup. A significant linear correlation existed between sensory data and Torrymeter values.