The influence of frozen and canned storage on the chemical freshness parameters, determined in golden kingclip (Genypterus blacodes)

Abugoch, L. E. and Quitral, V. and Vinagre, J. and Larrain, M. A. and Quijada, J. P. (2005) The influence of frozen and canned storage on the chemical freshness parameters, determined in golden kingclip (Genypterus blacodes). Acta Alimentaria, 34 (3). pp. 211-218. ISSN 0139-3006

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Abstract

Changes in pH, total volatile basic nitrogen (TVB-N) and K-value were determined in golden kingclip species (Genypterus blacodes) frozen and stored at -18 °C and -30 °C for 6 months and golden kingclip canned fish in two different filling media. In frozen fish, pH values ranged from 6.4 to 6.8 and TVB-N varied from 8 to 14 mg of N/100 g. In canned fish, pH values varied from 6.5 to 7.0 and TVB-N from 9 to 22 mg of N/100 g. In frozen fish, the K-value was the most demanding index for determining freshness, namely, below 20%, while in canned fish it varied from 8% to 55%.

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