Premium
Chemical Indicators of Decomposition for Raw Surimi and Flaked Artificial Crab
Author(s) -
HOLLINGWORTH THOMAS A.,
WEKELL MARLEEN M.,
SULLIVAN JOHN J.,
TORKELSON JAMES D.,
THROM HAROLD R.
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.tb06760.x
Subject(s) - cadaverine , chemistry , decomposition , food science , gas chromatography , putrescine , chromatography , organic chemistry , enzyme
Raw surimi and a surimi‐derived flaked artificial crab were stored at 4°C, 10°C and 22°C until advanced decomposition occurred. The raw surimi and the flaked artificial crab remained at an acceptable level of quality based on sensory analysis for approximately 2–4 days and 6–8 days, respectively, when stored at 10°C. Both products were of acceptable quality for at least 13 days when stored at 4°C. The potentials of total volatile acids (TVA) and total volatile bases (TVB) determined by flow injection analysis, ethanol determined by head‐space gas chromatography and the amines, cadaverine, putrescine, and histamine all determined by high performance liquid chromatography, were evaluated as chemical indicators of decomposition for those products. TVA and TVB appeared to have the most potential as indicators of decomposition.