Open AccessINFLUENCE OF RAW MATERIAL QUALITY ON QUALITY OF ICED AND FROZEN WHITE FISH PRODUCTS
Author(s) -
GIANNINI D.,
PARIN M.A.,
GADALETA L.,
CARRIZO G.,
ZUGARRAMURDI A.
Publication year - 2001
Publication title -
journal of food quality
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.568
H-Index - 43
eISSN - 1745-4557
pISSN - 0146-9428
DOI - 10.1111/j.1745-4557.2001.tb00628.x
Subject(s) - organoleptic , raw material , quality (philosophy) , food science , product (mathematics) , fish products , merluccius , chemistry , environmental science , fish <actinopterygii> , mathematics , hake , fishery , biology , philosophy , organic chemistry , epistemology , geometry
The effect of raw material quality on final product quality was assessed. Initial physical, biological, chemical and sensory quality characteristics (total volatile bases, raw organoleptic assessment, freshness flavor, pH, viscosity, solubility, enzymatic activity, Ca 2+ sensitivity) were analyzed from actual experience in fish processing plants as well as from data obtained in the literature. These characteristics were studied together on a dimensionless scale, when white fish species, such as hake (Merluccius hubbsi) and cod (Gadus morhua), are processed to obtain iced and frozen products. A linear correlation between raw material and product quality was found. This correlation can be used by the industry in production planning and quality management. It is useful to settle the quality of the raw material to be purchased in order to achieve a certain product quality. Additionally, it can be used to test and check the overall process efficiency.