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Freshness Evaluation In European Whitefish ( Coregonus wartmanni ) during Chill Storage
Author(s) -
HAITULA T.,
KIESVAARA M.,
MORAN M.
Publication year - 1993
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.1365-2621.1993.tb06150.x
Subject(s) - coregonus , coregonus lavaretus , inosine , fishery , decomposition , zoology , biology , chemistry , food science , fish <actinopterygii> , ecology , biochemistry , enzyme
The decomposition of ATP was followed to evaluate the freshness of whitefish ( Coregonus wartmanni ). Decomposition rate was lower in whitefish caught in August than those caught in other seasons. No seasonal differences were found in sensory quality. Whitefish were acceptable with a maximum K value of 80% and a minimum inosine monophosphate concentration of 1.0 micromoles/g.