Characterization of common squid using several freshness indicators
Changes in several components and properties were examined to find appropriate indicators of freshness of common squid during storage at 0 degrees C, 5 degrees C and 10 degrees C. Total viable counts of bacteria, pH and volatile basic nitrogen did not change significantly during 2 wk storage at 0 de...
Gespeichert in:
| Veröffentlicht in: | Journal of food science 1991-01, Vol.56 (1), p.161-163 |
|---|---|
| Hauptverfasser: | , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 163 |
|---|---|
| container_issue | 1 |
| container_start_page | 161 |
| container_title | Journal of food science |
| container_volume | 56 |
| creator | Ohashi, E. (Nippon Suisan Kaisha, Ltd., Hachioji, Tokyo, Japan) Okamoto, M Ozawa, A Fujita, T |
| description | Changes in several components and properties were examined to find appropriate indicators of freshness of common squid during storage at 0 degrees C, 5 degrees C and 10 degrees C. Total viable counts of bacteria, pH and volatile basic nitrogen did not change significantly during 2 wk storage at 0 degrees C. Unlike usual fish meat, K value in squid muscle changed very quickly, but Hx/AMP ratio was a better indicator. Agmatine increased before initial decomposition started but was not suitable as an early freshness indicator. Free basic amino acids, arginine and ornithine also changed rapidly. Basic amino acids such as arginine and ornithine appeared to be appropriate indicators of freshness of common squid |
| doi_str_mv | 10.1111/j.1365-2621.1991.tb08001.x |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_15902415</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>15902415</sourcerecordid><originalsourceid>FETCH-LOGICAL-c5301-d24e187fccb6a80e9ec89a131ddbdc7d5b655f34604692d006c4f0fd128b49693</originalsourceid><addsrcrecordid>eNqVkE1v1DAQhiMEEkvhD3CKKsEtweOv2FwQ2tKWVQWIUvVoOf5ovWST1k5gy6_HUVYgccMXe6TH78w8RXEMqIZ83mxrIJxVmGOoQUqoxxYJhKDePypW0DBUEUHhcbFCCOMKgDZPi2cpbdFcE74q1utbHbUZXQy_9BiGvhx8aYbdLr_S_RRsOaXQ35TJ_XBRd6WPLt32LqUy9DYYPQ4xPS-eeN0l9-JwHxVXpx--rc-ri89nH9fvLyrDCILKYupANN6YlmuBnHRGSA0ErG2taSxrOWOeUI4ol9gixA31yFvAoqWSS3JUvF5y7-JwP7k0ql1IxnWd7t0wJQVMIkyBZfD4H3A7TLHPsymQlEjcAMnQ2wUycUgpOq_uYtjp-KAAqVmu2qpZrprlqlmuOshV-_z51aGDTkZ3PurehPQ3QeYlqOCZe7dwP0PnHv6jg9qcnlwCh5xQLQkhjW7_J0HH74o3pGHq-tOZ2nxBG87Pv6rrzL9ceK8HpW9inurqUmbLIAT5DZ6mpbY</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>194392713</pqid></control><display><type>article</type><title>Characterization of common squid using several freshness indicators</title><source>Access via Wiley Online Library</source><creator>Ohashi, E. (Nippon Suisan Kaisha, Ltd., Hachioji, Tokyo, Japan) ; Okamoto, M ; Ozawa, A ; Fujita, T</creator><creatorcontrib>Ohashi, E. (Nippon Suisan Kaisha, Ltd., Hachioji, Tokyo, Japan) ; Okamoto, M ; Ozawa, A ; Fujita, T</creatorcontrib><description>Changes in several components and properties were examined to find appropriate indicators of freshness of common squid during storage at 0 degrees C, 5 degrees C and 10 degrees C. Total viable counts of bacteria, pH and volatile basic nitrogen did not change significantly during 2 wk storage at 0 degrees C. Unlike usual fish meat, K value in squid muscle changed very quickly, but Hx/AMP ratio was a better indicator. Agmatine increased before initial decomposition started but was not suitable as an early freshness indicator. Free basic amino acids, arginine and ornithine also changed rapidly. Basic amino acids such as arginine and ornithine appeared to be appropriate indicators of freshness of common squid</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1365-2621.1991.tb08001.x</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>ALIMENTOS ; Biological and medical sciences ; CALAMAR ; CALIDAD ; CALMAR ; EXPERIMENTATION EN LABORATOIRE ; EXPERIMENTOS EN LABORATORIO ; Fish ; Fish and seafood industries ; Food ; Food industries ; Fundamental and applied biological sciences. Psychology ; Marine ; METHODE ; METODOS ; PRODUIT ALIMENTAIRE ; QUALITE ; Teuthoida ; Todarodes pacificus</subject><ispartof>Journal of food science, 1991-01, Vol.56 (1), p.161-163</ispartof><rights>1991 INIST-CNRS</rights><rights>Copyright Institute of Food Technologists Jan 1991</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c5301-d24e187fccb6a80e9ec89a131ddbdc7d5b655f34604692d006c4f0fd128b49693</citedby><cites>FETCH-LOGICAL-c5301-d24e187fccb6a80e9ec89a131ddbdc7d5b655f34604692d006c4f0fd128b49693</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1365-2621.1991.tb08001.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1365-2621.1991.tb08001.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>315,781,785,1418,4025,27928,27929,27930,45579,45580</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=19604486$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Ohashi, E. (Nippon Suisan Kaisha, Ltd., Hachioji, Tokyo, Japan)</creatorcontrib><creatorcontrib>Okamoto, M</creatorcontrib><creatorcontrib>Ozawa, A</creatorcontrib><creatorcontrib>Fujita, T</creatorcontrib><title>Characterization of common squid using several freshness indicators</title><title>Journal of food science</title><description>Changes in several components and properties were examined to find appropriate indicators of freshness of common squid during storage at 0 degrees C, 5 degrees C and 10 degrees C. Total viable counts of bacteria, pH and volatile basic nitrogen did not change significantly during 2 wk storage at 0 degrees C. Unlike usual fish meat, K value in squid muscle changed very quickly, but Hx/AMP ratio was a better indicator. Agmatine increased before initial decomposition started but was not suitable as an early freshness indicator. Free basic amino acids, arginine and ornithine also changed rapidly. Basic amino acids such as arginine and ornithine appeared to be appropriate indicators of freshness of common squid</description><subject>ALIMENTOS</subject><subject>Biological and medical sciences</subject><subject>CALAMAR</subject><subject>CALIDAD</subject><subject>CALMAR</subject><subject>EXPERIMENTATION EN LABORATOIRE</subject><subject>EXPERIMENTOS EN LABORATORIO</subject><subject>Fish</subject><subject>Fish and seafood industries</subject><subject>Food</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Marine</subject><subject>METHODE</subject><subject>METODOS</subject><subject>PRODUIT ALIMENTAIRE</subject><subject>QUALITE</subject><subject>Teuthoida</subject><subject>Todarodes pacificus</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1991</creationdate><recordtype>article</recordtype><recordid>eNqVkE1v1DAQhiMEEkvhD3CKKsEtweOv2FwQ2tKWVQWIUvVoOf5ovWST1k5gy6_HUVYgccMXe6TH78w8RXEMqIZ83mxrIJxVmGOoQUqoxxYJhKDePypW0DBUEUHhcbFCCOMKgDZPi2cpbdFcE74q1utbHbUZXQy_9BiGvhx8aYbdLr_S_RRsOaXQ35TJ_XBRd6WPLt32LqUy9DYYPQ4xPS-eeN0l9-JwHxVXpx--rc-ri89nH9fvLyrDCILKYupANN6YlmuBnHRGSA0ErG2taSxrOWOeUI4ol9gixA31yFvAoqWSS3JUvF5y7-JwP7k0ql1IxnWd7t0wJQVMIkyBZfD4H3A7TLHPsymQlEjcAMnQ2wUycUgpOq_uYtjp-KAAqVmu2qpZrprlqlmuOshV-_z51aGDTkZ3PurehPQ3QeYlqOCZe7dwP0PnHv6jg9qcnlwCh5xQLQkhjW7_J0HH74o3pGHq-tOZ2nxBG87Pv6rrzL9ceK8HpW9inurqUmbLIAT5DZ6mpbY</recordid><startdate>199101</startdate><enddate>199101</enddate><creator>Ohashi, E. (Nippon Suisan Kaisha, Ltd., Hachioji, Tokyo, Japan)</creator><creator>Okamoto, M</creator><creator>Ozawa, A</creator><creator>Fujita, T</creator><general>Blackwell Publishing Ltd</general><general>Institute of Food Technologists</general><general>Wiley Subscription Services, Inc</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope><scope>F1W</scope><scope>H95</scope><scope>L.G</scope></search><sort><creationdate>199101</creationdate><title>Characterization of common squid using several freshness indicators</title><author>Ohashi, E. (Nippon Suisan Kaisha, Ltd., Hachioji, Tokyo, Japan) ; Okamoto, M ; Ozawa, A ; Fujita, T</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c5301-d24e187fccb6a80e9ec89a131ddbdc7d5b655f34604692d006c4f0fd128b49693</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1991</creationdate><topic>ALIMENTOS</topic><topic>Biological and medical sciences</topic><topic>CALAMAR</topic><topic>CALIDAD</topic><topic>CALMAR</topic><topic>EXPERIMENTATION EN LABORATOIRE</topic><topic>EXPERIMENTOS EN LABORATORIO</topic><topic>Fish</topic><topic>Fish and seafood industries</topic><topic>Food</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Marine</topic><topic>METHODE</topic><topic>METODOS</topic><topic>PRODUIT ALIMENTAIRE</topic><topic>QUALITE</topic><topic>Teuthoida</topic><topic>Todarodes pacificus</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Ohashi, E. (Nippon Suisan Kaisha, Ltd., Hachioji, Tokyo, Japan)</creatorcontrib><creatorcontrib>Okamoto, M</creatorcontrib><creatorcontrib>Ozawa, A</creatorcontrib><creatorcontrib>Fujita, T</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><collection>ASFA: Aquatic Sciences and Fisheries Abstracts</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) 1: Biological Sciences & Living Resources</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) Professional</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Ohashi, E. (Nippon Suisan Kaisha, Ltd., Hachioji, Tokyo, Japan)</au><au>Okamoto, M</au><au>Ozawa, A</au><au>Fujita, T</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Characterization of common squid using several freshness indicators</atitle><jtitle>Journal of food science</jtitle><date>1991-01</date><risdate>1991</risdate><volume>56</volume><issue>1</issue><spage>161</spage><epage>163</epage><pages>161-163</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>Changes in several components and properties were examined to find appropriate indicators of freshness of common squid during storage at 0 degrees C, 5 degrees C and 10 degrees C. Total viable counts of bacteria, pH and volatile basic nitrogen did not change significantly during 2 wk storage at 0 degrees C. Unlike usual fish meat, K value in squid muscle changed very quickly, but Hx/AMP ratio was a better indicator. Agmatine increased before initial decomposition started but was not suitable as an early freshness indicator. Free basic amino acids, arginine and ornithine also changed rapidly. Basic amino acids such as arginine and ornithine appeared to be appropriate indicators of freshness of common squid</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.1991.tb08001.x</doi><tpages>3</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0022-1147 |
| ispartof | Journal of food science, 1991-01, Vol.56 (1), p.161-163 |
| issn | 0022-1147 1750-3841 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_15902415 |
| source | Access via Wiley Online Library |
| subjects | ALIMENTOS Biological and medical sciences CALAMAR CALIDAD CALMAR EXPERIMENTATION EN LABORATOIRE EXPERIMENTOS EN LABORATORIO Fish Fish and seafood industries Food Food industries Fundamental and applied biological sciences. Psychology Marine METHODE METODOS PRODUIT ALIMENTAIRE QUALITE Teuthoida Todarodes pacificus |
| title | Characterization of common squid using several freshness indicators |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-12T18%3A23%3A23IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Characterization%20of%20common%20squid%20using%20several%20freshness%20indicators&rft.jtitle=Journal%20of%20food%20science&rft.au=Ohashi,%20E.%20(Nippon%20Suisan%20Kaisha,%20Ltd.,%20Hachioji,%20Tokyo,%20Japan)&rft.date=1991-01&rft.volume=56&rft.issue=1&rft.spage=161&rft.epage=163&rft.pages=161-163&rft.issn=0022-1147&rft.eissn=1750-3841&rft.coden=JFDSAZ&rft_id=info:doi/10.1111/j.1365-2621.1991.tb08001.x&rft_dat=%3Cproquest_cross%3E15902415%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=194392713&rft_id=info:pmid/&rfr_iscdi=true |