We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Research Regarding the Organoleptic and Physical-Chemical Tests for Carp, Saurel and Mackerel.
- Authors
Bara, Camelia
- Abstract
The research was made on 30 samples of carp and refrigerated mackerel for 3 days at 0-4 °C and on 30 samples of frozen saurel, sardine and mackerel which was stored at -18 °C for 2, 4 and 6 months. It was noticed that the alteration organoleptic changes in the case of the refrigerated fish appear at values of the pH of over 3.2 g% total nitrogen, over 350 mg% amine nitrogen, over 40% ammoniac nitrogen, over 3 mg% of nitrogen from trimethylamine. Due to the organoleptic, physical-chemical and microbiological changes in the fish meat stored in refrigerated or frozen state, the period in frozen state will be maximum three months in the case of carp, sardine and mackerel and five-six months for saurel.
- Subjects
TASTE testing of food; CARP; MACKERELS; SARDINES; FROZEN foods; FROZEN seafood; NITROGEN compounds; MICROORGANISMS; CHEMICAL reagents; COOKING
- Publication
Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Agriculture, 2009, Vol 66, Issue 2, p5
- ISSN
1843-5246
- Publication type
Article