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A RESEARCH NOTE: PHYSICAL, CHEMICAL AND SENSORY CHANGES DURING THERMAL PROCESSING OF THREE SPECIES OF CANNED FISH
Author(s) -
PAREDES MARIA DULCE C.,
BAKER ROBERT C.
Publication year - 1988
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1988.tb00068.x
Subject(s) - flavor , aroma , food science , catfish , taste , tenderness , fish <actinopterygii> , moisture , sensory system , perch , chemistry , pollock , biology , fishery , organic chemistry , neuroscience
This study was conducted to determine the effect of species and formulation on the physical, chemical and sensory characteristics of catfish, ocean perch and Atlantic pollock during thermal processing. The results show that the changes in pH, thiamin, texture and Hunter ‘L’value during canning were different between species. There were no significant differences in the changes in cook‐out volume, expressible moisture and TBA values between species. The formulation (water or oil) pack had no effect on the the physical, chemical and sensory tests conducted. The three canned species were judged by ten taste panelists as appetizing in color and flavor and moderate in fish aroma, tenderness, juiciness and overall acceptability.