Factors Controlling the Deterioration of the Spiny Dogfish Squalus acanthias, during iced storage
ABSTRACT The effects of gutting, bleeding, and delay of chilling on the deterioration of the quality of dogfish during iced storage were investigated. The rapid chilling of dogfish prevented the formation of ammonia and trimethylamine in the muscle for at least 12 days; however, the deterioration of...
| Published in: | Journal of Food Science |
|---|---|
| Main Authors: | , , |
| Format: | Article in Journal/Newspaper |
| Language: | English |
| Published: |
Wiley
1983
|
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1111/j.1365-2621.1983.tb14905.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1983.tb14905.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1983.tb14905.x/fullpdf |
| Summary: | ABSTRACT The effects of gutting, bleeding, and delay of chilling on the deterioration of the quality of dogfish during iced storage were investigated. The rapid chilling of dogfish prevented the formation of ammonia and trimethylamine in the muscle for at least 12 days; however, the deterioration of flavor, texture, and autolytic changes tended to limit iced storage time to 8–10 days. The changes in muscle lipids presented no serious problem during this period of iced storage. Gutting retarded the sensory changes and bleeding was effective in decreasing the occurrence of blood staining of the subcutaneous muscle. |
|---|