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Gill air analysis as an indicator of cod freshness and spoilage
Author(s) -
Strachan Norval J. C.,
Nicholson Frederick J.
Publication year - 1992
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1992.tb02027.x
Subject(s) - food spoilage , flesh , food science , fish <actinopterygii> , chemistry , gill , hydrogen sulphide , ammonia , fishery , zoology , toxicology , environmental chemistry , biology , biochemistry , bacteria , organic chemistry , sulfur , genetics
Summary. Amines, ammonia, and hydrogen sulphide (H 2 S) volatiles were measured in the gill air of cod, as possible indices of days in ice and extent of spoilage using Gastec detector tubes. Total viable counts and H 2 S producing organism counts inside the gills and in the flesh of the fish as well as Torrymeter readings of the skin were also taken. H 2 S predicted storage period best (±3 days) but no measurement could be made until day 6. The Torrymeter came next (±3.5 days) and then the total viable count (±4 days); other measurements were less effective.
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