EFFECTS OF VACUUM PACKAGING, GLAZING, AND ERYTHORBIC ACID ON THE SHELF-LIFE OF FROZEN WHITE HAKE AND MACKEREL

被引：29

作者：

SANTOS, EEM

REGENSTEIN, JM

机构：

[1] Dept. of Poultry & Avian Sciences, Institute of Food Science, Cornell Univ, Ithaca, New York, 14853–5601

[2] College of Fisheries, Univ. of the Philippines in the Visayas, Quezon City, 3004, Dillman

来源：

JOURNAL OF FOOD SCIENCE | 1990年 / 55卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1990.tb06017.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The quality changes during frozen storage of two underutilized species of fish: mackerel (Scomber scombrus), a fatty species, and white hake (Urophycis tenuis) a nonfatty, gadoid species, with or without a bag, vacuum, and/or erythorbic acid, were measured using the dimethy‐lamine (DMA) test for hake and the thiobarbituric acid (TBA) test for mackerel, and by Instron deformation, expressible moisture, thaw drip, cook loss, and sensory evaluation for both species. Texture deterioration and lipid oxidation limited the shelf‐life of hake and mackerel, respectively. Air (oxygen) prolonged the shelf‐life of hake but lessened that of mackerel. Erythorbic acid accelerated the rate of texture deterioration in hake but inhibited the rate of lipid oxidation in mackerel. Copyright © 1990, Wiley Blackwell. All rights reserved

引用

页码：64 / 70

页数：7

共 16 条

[1]

CANN D, 1982, FURTHER STUDIES MARI

[2]

Dyer W. J., 1945, JOUR FISH RES BD CANADA, V6, P359

[3]

JAUREGUI C, 1981, J FOOD SCI, V46, P1270

[4] ATLANTIC MACKEREL (SCOMBER-SCOMBRUS, L) - SHELF-LIFE IN ICE [J].

JHAVERI, SN ;

LEU, SS ;

CONSTANTINIDES, SM .

JOURNAL OF FOOD SCIENCE, 1982, 47 (06) :1808-1810

[5]

JIANG S, 1981, PRODUCT PRESERVATION

[6]

LEMON D, 1975, 5 NEW SER CIRC

[7] ATLANTIC MACKEREL (SCOMBER-SCOMBRUS, L) - SEASONAL-VARIATION IN PROXIMATE COMPOSITION AND DISTRIBUTION OF CHEMICAL NUTRIENTS [J].

LEU, SS ;

JHAVERI, SN ;

KARAKOLTSIDIS, PA ;

CONSTANTINIDES, SM .

JOURNAL OF FOOD SCIENCE, 1981, 46 (06) :1635-1638

[8] EXTENDING THE SHELF-LIFE OF FROZEN ARGENTINE HAKE [J].

LICCIARDELLO, JJ ;

RAVESI, EM ;

ALLSUP, MG .

JOURNAL OF FOOD SCIENCE, 1980, 45 (05) :1312-1317

[9]

LISTON J, 1982, 1ST P NAT C SEAF PAC

[10]

LUNDSTROM R, 1981, DMA FORMALDEHYDE PRO, P457

← 1 2 →