Total, non-volatile free fatty acids as a freshness index for hake (Merluccius hubbsi) stored in ice

Total, non‐volatile free fatty acids (FFA) content was determined in hake muscle during fish storage in ice. FFA increased linearly in every season according to freshness loss as determined by sensory scoring. FFA determination is proposed as a valuable alternative to sensory scoring in determining...

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Veröffentlicht in:	Journal of the science of food and agriculture 1987, Vol.38 (4), p.373-377
Hauptverfasser:	Barassi, C.A, Pecora, R.P, Roldan, H, Trucco, R.E
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences cold storage fatty acids Fish and seafood industries Food industries food spoilage free fatty acids freshness index Fundamental and applied biological sciences. Psychology Hake ice storage Merluccius hubbsi
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Beschreibung
Zusammenfassung:	Total, non‐volatile free fatty acids (FFA) content was determined in hake muscle during fish storage in ice. FFA increased linearly in every season according to freshness loss as determined by sensory scoring. FFA determination is proposed as a valuable alternative to sensory scoring in determining fish deterioration in ice.
ISSN:	0022-5142 1097-0010
DOI:	10.1002/jsfa.2740380410