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 |
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| container_title | Journal of the science of food and agriculture |
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| creator | Perez-Villareal, B Howgate, P |
| description | 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. |
| doi_str_mv | 10.1002/jsfa.2740550313 |
| format | Article |
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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.</description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.2740550313</identifier><identifier>CODEN: JSFAAE</identifier><language>eng</language><publisher>London: John Wiley & Sons, Ltd</publisher><subject>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</subject><ispartof>Journal of the science of food and agriculture, 1991, Vol.55 (3), p.455-469</ispartof><rights>Copyright © 1991 John Wiley & Sons, Ltd</rights><rights>1992 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4123-be521915eff8b3a053b4143c8ffe3b775313c2c07ef7ec3a422defeec7232fe03</citedby><cites>FETCH-LOGICAL-c4123-be521915eff8b3a053b4143c8ffe3b775313c2c07ef7ec3a422defeec7232fe03</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fjsfa.2740550313$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fjsfa.2740550313$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,4024,27869,27923,27924,27925,45574,45575</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=5224858$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Perez-Villareal, B</creatorcontrib><creatorcontrib>Howgate, P</creatorcontrib><title>Deterioration of European hake (Merluccius merluccius) during frozen storage</title><title>Journal of the science of food and agriculture</title><addtitle>J. Sci. Food Agric</addtitle><description>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.</description><subject>acceptability</subject><subject>adenosine</subject><subject>Biological and medical sciences</subject><subject>degradation</subject><subject>dimethylamine</subject><subject>duration</subject><subject>European hake</subject><subject>fatty acids</subject><subject>Fish and seafood industries</subject><subject>food acceptability</subject><subject>Food industries</subject><subject>formaldehyde</subject><subject>frozen storage</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>hake</subject><subject>lipid oxidation</subject><subject>lipid peroxidation</subject><subject>peroxide value</subject><subject>sensory assessment</subject><subject>sensory evaluation</subject><subject>temperature</subject><subject>thiobarbituric acid</subject><issn>0022-5142</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1991</creationdate><recordtype>article</recordtype><sourceid>K30</sourceid><recordid>eNqFkL1PwzAQxS0EEuVjZiQSDDCknO24bsRU8VFALQwBMVquOZeUEhc7EZS_HqOgIiamu-H33t17hOxR6FIAdjILVneZzEAI4JSvkQ6FXKYAFNZJJxIsFTRjm2QrhBkA5Hmv1yGjc6zRl87runRV4mxy0Xi3QF0lz_oFk6Mx-nljTNmE5HW1HidPjS-raWK9-8QqCXU0mOIO2bB6HnD3Z26Th8uL-7OrdHQ3vD4bjFKTUcbTCQpGcyrQ2v6EaxB8ktGMm761yCdSivi-YQYkWomG64yxJ7SIRjLOLALfJget78K7twZDrWau8VU8qSiP4ZnsAYvUSUsZ70LwaNXCl6_aLxUF9V2Z-q5M_VYWFYc_vjoYPbdeV6YMK5lgLOuLfsROW-y9nOPyP1d1U1wO_hxJW3UZavxYqbV_UT3JpVCPt0MlC8mL8XCsisjvt7zVTumpjw89FAxiUCozkXPOvwB4cpXB</recordid><startdate>1991</startdate><enddate>1991</enddate><creator>Perez-Villareal, B</creator><creator>Howgate, P</creator><general>John Wiley & Sons, Ltd</general><general>Wiley</general><general>Published for the Society of Chemical Industry by Elsevier Applied Science</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>HJHVS</scope><scope>IZSXY</scope><scope>K30</scope><scope>PAAUG</scope><scope>PAWHS</scope><scope>PAWZZ</scope><scope>PAXOH</scope><scope>PBHAV</scope><scope>PBQSW</scope><scope>PBYQZ</scope><scope>PCIWU</scope><scope>PCMID</scope><scope>PCZJX</scope><scope>PDGRG</scope><scope>PDWWI</scope><scope>PETMR</scope><scope>PFVGT</scope><scope>PGXDX</scope><scope>PIHIL</scope><scope>PISVA</scope><scope>PJCTQ</scope><scope>PJTMS</scope><scope>PLCHJ</scope><scope>PMHAD</scope><scope>PNQDJ</scope><scope>POUND</scope><scope>PPLAD</scope><scope>PQAPC</scope><scope>PQCAN</scope><scope>PQCMW</scope><scope>PQEME</scope><scope>PQHKH</scope><scope>PQMID</scope><scope>PQNCT</scope><scope>PQNET</scope><scope>PQSCT</scope><scope>PQSET</scope><scope>PSVJG</scope><scope>PVMQY</scope><scope>PZGFC</scope></search><sort><creationdate>1991</creationdate><title>Deterioration of European hake (Merluccius merluccius) during frozen storage</title><author>Perez-Villareal, B ; Howgate, P</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4123-be521915eff8b3a053b4143c8ffe3b775313c2c07ef7ec3a422defeec7232fe03</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1991</creationdate><topic>acceptability</topic><topic>adenosine</topic><topic>Biological and medical sciences</topic><topic>degradation</topic><topic>dimethylamine</topic><topic>duration</topic><topic>European hake</topic><topic>fatty acids</topic><topic>Fish and seafood industries</topic><topic>food acceptability</topic><topic>Food industries</topic><topic>formaldehyde</topic><topic>frozen storage</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>hake</topic><topic>lipid oxidation</topic><topic>lipid peroxidation</topic><topic>peroxide value</topic><topic>sensory assessment</topic><topic>sensory evaluation</topic><topic>temperature</topic><topic>thiobarbituric acid</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Perez-Villareal, B</creatorcontrib><creatorcontrib>Howgate, P</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Periodicals Index Online Segment 19</collection><collection>Periodicals Index Online Segment 30</collection><collection>Periodicals Index Online</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - West</collection><collection>Primary Sources Access (Plan D) - International</collection><collection>Primary Sources Access & Build (Plan A) - MEA</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - Midwest</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - Northeast</collection><collection>Primary Sources Access (Plan D) - Southeast</collection><collection>Primary Sources Access (Plan D) - North Central</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - Southeast</collection><collection>Primary Sources Access (Plan D) - South Central</collection><collection>Primary Sources Access & Build (Plan A) - UK / I</collection><collection>Primary Sources Access (Plan D) - Canada</collection><collection>Primary Sources Access (Plan D) - EMEALA</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - North Central</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - South Central</collection><collection>Primary Sources Access & Build (Plan A) - International</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - International</collection><collection>Primary Sources Access (Plan D) - West</collection><collection>Periodicals Index Online Segments 1-50</collection><collection>Primary Sources Access (Plan D) - APAC</collection><collection>Primary Sources Access (Plan D) - Midwest</collection><collection>Primary Sources Access (Plan D) - MEA</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - Canada</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - UK / I</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - EMEALA</collection><collection>Primary Sources Access & Build (Plan A) - APAC</collection><collection>Primary Sources Access & Build (Plan A) - Canada</collection><collection>Primary Sources Access & Build (Plan A) - West</collection><collection>Primary Sources Access & Build (Plan A) - EMEALA</collection><collection>Primary Sources Access (Plan D) - Northeast</collection><collection>Primary Sources Access & Build (Plan A) - Midwest</collection><collection>Primary Sources Access & Build (Plan A) - North Central</collection><collection>Primary Sources Access & Build (Plan A) - Northeast</collection><collection>Primary Sources Access & Build (Plan A) - South Central</collection><collection>Primary Sources Access & Build (Plan A) - Southeast</collection><collection>Primary Sources Access (Plan D) - UK / I</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - APAC</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - MEA</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Perez-Villareal, B</au><au>Howgate, P</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Deterioration of European hake (Merluccius merluccius) during frozen storage</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J. Sci. Food Agric</addtitle><date>1991</date><risdate>1991</risdate><volume>55</volume><issue>3</issue><spage>455</spage><epage>469</epage><pages>455-469</pages><issn>0022-5142</issn><eissn>1097-0010</eissn><coden>JSFAAE</coden><abstract>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.</abstract><cop>London</cop><pub>John Wiley & Sons, Ltd</pub><doi>10.1002/jsfa.2740550313</doi><tpages>15</tpages></addata></record> |
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| ispartof | Journal of the science of food and agriculture, 1991, Vol.55 (3), p.455-469 |
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| language | eng |
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| source | Periodicals Index Online; Wiley Online Library All Journals |
| subjects | 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 |
| title | Deterioration of European hake (Merluccius merluccius) during frozen storage |
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