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Sensory, microbiological and chemical changes in hoki stored in ice
Author(s) -
RYDER JOHN M.,
FLETCHER GRAHAM C.,
STEC MARGERET G.,
SEELYE RICHARD J.
Publication year - 1993
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.1365-2621.1993.tb01262.x
Subject(s) - trimethylamine , food science , food spoilage , fish <actinopterygii> , organoleptic , sensory system , hypoxanthine , chemistry , biology , fishery , biochemistry , bacteria , genetics , neuroscience , enzyme
Summary Sensory, physical, microbiological and chemical analysis were carried out on whole hoki during 21 days of storage in ice. Sensory results show that cooked hoki developed unpleasant odours and flavours after 11 days. Texture changes in cooked fish were minimal. Assessment of the raw fish provided a useful means of predicting quality of cooked fish. the total viable aerobic count on the fish surface first exceeded ICMSF standards after fish had been stored for 11 days in ice. Hypoxanthine and K value were good objective indicators of the freshness of hoki, while measurement of trimethylamine provided a means to monitor the onset of spoilage.