Chemical and Sensory Analysis of Ungutted Offshore (Nonspawning) Capelin (Mallotus villosus) Stored in Ice
- 1 July 1978
- journal article
- research article
- Published by Canadian Science Publishing in Journal of the Fisheries Research Board of Canada
- Vol. 35 (7) , 976-980
- https://doi.org/10.1139/f78-159
Abstract
Based on changes in chemical and sensory variables, the keeping time of ungutted offshore capelin (M. villosus) stored in ice was about 12 d, which was superior to other pelagic fish such as inshore (spawning) male capelin, Atlantic herring (Clupea harengus harengus) and Atlantic mackerel (Scomber scombrus). Free fatty acid, hypoxanthine, trimethylamine, moisture content, number and muscle pH significantly (P .ltoreq. 0.05) changed during 16 d of iced storage. Although changes in lipid content and peroxide value were statistically significant (P .ltoreq. 0.05), it is questionable whether these changes were chemically significant. Hypoxanthine and trimethylamine appeared to have the most potential for use as indices of sensory quality deterioration during iced storage.This publication has 3 references indexed in Scilit:
- Holding of Atlantic Mackerel (Scomber scombrus) in Refrigerated Sea WaterJournal of the Fisheries Research Board of Canada, 1977
- Chemical and Sensory Changes in Round Inshore Male Capelin (Mallotus villosus) During Prolonged Storage for 24 Months at −23 °CJournal of the Fisheries Research Board of Canada, 1977
- Nucleotide Degradation and Organoleptic Quality in Fresh and Thawed Mackerel Muscle Held at and above Ice TemperatureJournal of the Fisheries Research Board of Canada, 1968