PHYSICAL, CHEMICAL AND SENSORY EVALUATIONS OF FROZEN‐STORED DEBONED (MINCED) FISH FLESH
ABSTRACT Changes in TBA values, texture, color, taste and odor were monitored at monthly intervals in samples of deboned flesh prepared mainly from under‐utilized fish species and stored at −20°C over a 6‐mo period. TBA values were assessed at both surfaces and cores of frozen blocks. TBA values inc...
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Online Access: | http://dx.doi.org/10.1111/j.1365-2621.1977.tb12633.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1977.tb12633.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1977.tb12633.x/fullpdf |
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crwiley:10.1111/j.1365-2621.1977.tb12633.x 2024-06-02T08:15:29+00:00 PHYSICAL, CHEMICAL AND SENSORY EVALUATIONS OF FROZEN‐STORED DEBONED (MINCED) FISH FLESH NAKAYAMA, T. YAMAMOTO, M. 1977 http://dx.doi.org/10.1111/j.1365-2621.1977.tb12633.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1977.tb12633.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1977.tb12633.x/fullpdf en eng Wiley http://onlinelibrary.wiley.com/termsAndConditions#vor Journal of Food Science volume 42, issue 4, page 900-905 ISSN 0022-1147 1750-3841 journal-article 1977 crwiley https://doi.org/10.1111/j.1365-2621.1977.tb12633.x 2024-05-03T11:41:47Z ABSTRACT Changes in TBA values, texture, color, taste and odor were monitored at monthly intervals in samples of deboned flesh prepared mainly from under‐utilized fish species and stored at −20°C over a 6‐mo period. TBA values were assessed at both surfaces and cores of frozen blocks. TBA values increased most rapidly at the surfaces of blocks prepared from dogfish flesh, whereas those of pollock and grey cod increased at a much slower rate. Intermediate increases in TBA values were shown by blocks prepared from red‐banded rockfish, shortspine thornyhead, turbot and ocean perch. In all frozen samples tested, surface TBA values revealed a tendency to steadily increase, then decline after 4 or 5 months. Core TBA values remained relatively constant for most species examined. The exceptions were deboned blocks prepared from dogfish and red‐banded rockfish, which showed marked increases after 3 months'storage, and a tendency to decline after 4 or 5 months. Core TBA values were always substantially lower than surface TBA values in all samples examined. Deboned flesh prepared from dogfish and turbot were least firm when cooked; those prepared from grey cod and pollock were appreciably firmer and tended to become even more film during storage. Deboned flesh of ocean perch, red‐banded rockfish and short‐spine thornyhead were intermediate in firmness and remained so during storage. A block prepared from an equal mixture of pollock and red‐banded rockfish flesh revealed a very strong tendency to acquire the firmness characteristics of deboned pollock flesh alone. Examination of color changes in stored blocks before and after cooking disclosed the following: During frozen storage, the deboned flesh of pollock became less dark, while those of shortspine thornyhead, turbot and dogfish revealed a gradual shift in the direction of “yellowness.” Assessment of color after cooking showed that deboned samples of pollock, grey cod and the pollock/red‐banded rockfish mixture became somewhat progressively darker with extended storage ... Article in Journal/Newspaper Turbot Wiley Online Library Journal of Food Science 42 4 900 905 |
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Open Polar |
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Wiley Online Library |
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crwiley |
language |
English |
description |
ABSTRACT Changes in TBA values, texture, color, taste and odor were monitored at monthly intervals in samples of deboned flesh prepared mainly from under‐utilized fish species and stored at −20°C over a 6‐mo period. TBA values were assessed at both surfaces and cores of frozen blocks. TBA values increased most rapidly at the surfaces of blocks prepared from dogfish flesh, whereas those of pollock and grey cod increased at a much slower rate. Intermediate increases in TBA values were shown by blocks prepared from red‐banded rockfish, shortspine thornyhead, turbot and ocean perch. In all frozen samples tested, surface TBA values revealed a tendency to steadily increase, then decline after 4 or 5 months. Core TBA values remained relatively constant for most species examined. The exceptions were deboned blocks prepared from dogfish and red‐banded rockfish, which showed marked increases after 3 months'storage, and a tendency to decline after 4 or 5 months. Core TBA values were always substantially lower than surface TBA values in all samples examined. Deboned flesh prepared from dogfish and turbot were least firm when cooked; those prepared from grey cod and pollock were appreciably firmer and tended to become even more film during storage. Deboned flesh of ocean perch, red‐banded rockfish and short‐spine thornyhead were intermediate in firmness and remained so during storage. A block prepared from an equal mixture of pollock and red‐banded rockfish flesh revealed a very strong tendency to acquire the firmness characteristics of deboned pollock flesh alone. Examination of color changes in stored blocks before and after cooking disclosed the following: During frozen storage, the deboned flesh of pollock became less dark, while those of shortspine thornyhead, turbot and dogfish revealed a gradual shift in the direction of “yellowness.” Assessment of color after cooking showed that deboned samples of pollock, grey cod and the pollock/red‐banded rockfish mixture became somewhat progressively darker with extended storage ... |
format |
Article in Journal/Newspaper |
author |
NAKAYAMA, T. YAMAMOTO, M. |
spellingShingle |
NAKAYAMA, T. YAMAMOTO, M. PHYSICAL, CHEMICAL AND SENSORY EVALUATIONS OF FROZEN‐STORED DEBONED (MINCED) FISH FLESH |
author_facet |
NAKAYAMA, T. YAMAMOTO, M. |
author_sort |
NAKAYAMA, T. |
title |
PHYSICAL, CHEMICAL AND SENSORY EVALUATIONS OF FROZEN‐STORED DEBONED (MINCED) FISH FLESH |
title_short |
PHYSICAL, CHEMICAL AND SENSORY EVALUATIONS OF FROZEN‐STORED DEBONED (MINCED) FISH FLESH |
title_full |
PHYSICAL, CHEMICAL AND SENSORY EVALUATIONS OF FROZEN‐STORED DEBONED (MINCED) FISH FLESH |
title_fullStr |
PHYSICAL, CHEMICAL AND SENSORY EVALUATIONS OF FROZEN‐STORED DEBONED (MINCED) FISH FLESH |
title_full_unstemmed |
PHYSICAL, CHEMICAL AND SENSORY EVALUATIONS OF FROZEN‐STORED DEBONED (MINCED) FISH FLESH |
title_sort |
physical, chemical and sensory evaluations of frozen‐stored deboned (minced) fish flesh |
publisher |
Wiley |
publishDate |
1977 |
url |
http://dx.doi.org/10.1111/j.1365-2621.1977.tb12633.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1977.tb12633.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1977.tb12633.x/fullpdf |
genre |
Turbot |
genre_facet |
Turbot |
op_source |
Journal of Food Science volume 42, issue 4, page 900-905 ISSN 0022-1147 1750-3841 |
op_rights |
http://onlinelibrary.wiley.com/termsAndConditions#vor |
op_doi |
https://doi.org/10.1111/j.1365-2621.1977.tb12633.x |
container_title |
Journal of Food Science |
container_volume |
42 |
container_issue |
4 |
container_start_page |
900 |
op_container_end_page |
905 |
_version_ |
1800739681424375808 |