Total, non‐volatile free fatty acids as a freshness index for hake (Merluccius hubbsi) stored in ice
- 1 January 1987
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 38 (4) , 373-377
- https://doi.org/10.1002/jsfa.2740380410
Abstract
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.Keywords
This publication has 6 references indexed in Scilit:
- Increase on free fatty acids during ripening of anchovies (Engraulis anchoíta)International Journal of Food Science & Technology, 1985
- An objective index for the evaluation of the ripening of salted anchovyInternational Journal of Food Science & Technology, 1982
- Seasonal variation in the viscosity of the extracts of muscle proteins of hake (Merluccius hubbsi) stored on iceJournal of the Science of Food and Agriculture, 1982
- Storage life of chilled Patagonian hake (Merluccius hubbsi)International Journal of Food Science & Technology, 1980
- Effect of storing hake (Merluccius merluccius hubbsi) on ice on the viscosity of the extract of soluble muscle proteinJournal of the Science of Food and Agriculture, 1979
- A new salting-out technique for colorimetric free fatty acid assaysAnalytical Biochemistry, 1975