REAL

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

[img] Text
aalim.34.2005.3.2.pdf
Restricted to Repository staff only until 30 September 2025.

Download (624kB)

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%.

Item Type: Article
Subjects: Q Science / természettudomány > QD Chemistry / kémia > QD01 Analytical chemistry / analitikai kémia
Depositing User: xKatalin xBarta
Date Deposited: 14 Feb 2017 14:38
Last Modified: 14 Feb 2017 14:38
URI: http://real.mtak.hu/id/eprint/48874

Actions (login required)

Edit Item Edit Item