We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Postmortem Changes in Chilled Round, Bled and Dressed Albacore.
- Authors
PRICE, R.J.; MELVIN, E.F.; BELL, J.W.
- Abstract
Albacore were killed by brain destruction, dressed, bled or left round, chilled in sea water/ice slurry at 1.1°C, and stored in ice. Fish were analyzed for 33 days for aerobic plate count (APC), pH, salt, histamine, trimethylamine nitrogen (TMA-N), and nucleotide content. Dressed albacore cooled faster than round or bled albacore. No significant differences were evident in APC, pH, salt, TMA-N, or nucleotide content of round, bled and dressed albacore. Histamine was detected only at day 33. TMA-N, inosine monophosphate and hypoxanthine content, and nucleotide ratios appeared to be useful indices of storage life.
- Subjects
ALBACORE; FISHERY processing; ANALYSIS of fish as food; COMPOSITION of fish as food; EDIBLE fish storage; NUCLEOTIDES; TRIMETHYLAMINE
- Publication
Journal of Food Science (Wiley-Blackwell), 1991, Vol 56, Issue 2, p318
- ISSN
0022-1147
- Publication type
Article
- DOI
10.1111/j.1365-2621.1991.tb05270.x