Gill air analysis as an indicator of cod freshness and spoilage
- 1 June 1992
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 27 (3) , 261-269
- https://doi.org/10.1111/j.1365-2621.1992.tb02027.x
Abstract
Summary.: Amines, ammonia, and hydrogen sulphide (H2S) volatiles were measured in the gill air of cod, as possible indices of days in ice and extent of spoilage using Gastec detector tubes. Total viable counts and H2S producing organism counts inside the gills and in the flesh of the fish as well as Torrymeter readings of the skin were also taken.H2S predicted storage period best (±3 days) but no measurement could be made until day 6. The Torrymeter came next (±3.5 days) and then the total viable count (±4 days); other measurements were less effective.Keywords
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