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Rancidity in Selected Sites of Frozen Catfish Fillets
Author(s) -
FREEMAN D.W.,
HEARNSBERGER J.O.
Publication year - 1994
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.1365-2621.1994.tb06897.x
Subject(s) - fillet (mechanics) , fish fillet , chemistry , food science , flavor , catfish , chromatography , fishery , fish <actinopterygii> , biology , materials science , composite material
Gas chromatographic volatiles and TBA values for three external fillet sites (lateral line, visceral‐side and skin‐side) and the fillet interior were compared with sensory evaluations of baked fillets to determine rancidity development. A sampling technique was developed that allowed procurement of the various fillet site tissues from whole fillets after storage at ‐20°C for up to 6 mo. The lateral line had the most rancidity while internal tissues had the least. Instrumental examination of the lateral line proved effective for predicting sensory detection of rancidity. Correlation coefficients for lateral line total volatiles and TBA values with flavor were 0.98 and 0.95, respectively.