Deterioration of European hake (Merluccius merluccius) during frozen storage

European hake (Merluccius (L)) was frozen as whole fish and as fillets and stored at -18 degrees C, -24 degrees C and -30 degrees C for up to 39 weeks. Sensory properties, peroxide value and thiobarbituric acid value, lipid fatty acid composition, adenosine nucleotide degradation products, dimethyla...

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Veröffentlicht in:	Journal of the science of food and agriculture 1991, Vol.55 (3), p.455-469
Hauptverfasser:	Perez-Villareal, B, Howgate, P
Format:	Artikel
Sprache:	eng
Schlagworte:	acceptability adenosine Biological and medical sciences degradation dimethylamine duration European hake fatty acids Fish and seafood industries food acceptability Food industries formaldehyde frozen storage Fundamental and applied biological sciences. Psychology hake lipid oxidation lipid peroxidation peroxide value sensory assessment sensory evaluation temperature thiobarbituric acid
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Beschreibung
Zusammenfassung:	European hake (Merluccius (L)) was frozen as whole fish and as fillets and stored at -18 degrees C, -24 degrees C and -30 degrees C for up to 39 weeks. Sensory properties, peroxide value and thiobarbituric acid value, lipid fatty acid composition, adenosine nucleotide degradation products, dimethylamine and formaldehyde were measured at intervals during storage. Changes at -30 degrees C were negligible, otherwise fillets deteriorated faster than whole fish. Hedonic rating gave a storage life of around 9 months for whole fish stored at -18 degrees C.
ISSN:	0022-5142 1097-0010
DOI:	10.1002/jsfa.2740550313