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...
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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 |
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crwiley:10.1111/j.1365-2621.1983.tb14905.x 2024-06-02T08:16:04+00:00 Factors Controlling the Deterioration of the Spiny Dogfish Squalus acanthias, during iced storage BILINSKI, E. JONAS, R. E. E. PETERS, M. D. 1983 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 en eng Wiley http://onlinelibrary.wiley.com/termsAndConditions#vor Journal of Food Science volume 48, issue 3, page 808-812 ISSN 0022-1147 1750-3841 journal-article 1983 crwiley https://doi.org/10.1111/j.1365-2621.1983.tb14905.x 2024-05-03T11:04:13Z 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. Article in Journal/Newspaper spiny dogfish Squalus acanthias Wiley Online Library Journal of Food Science 48 3 808 812 |
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Wiley Online Library |
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crwiley |
language |
English |
description |
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. |
format |
Article in Journal/Newspaper |
author |
BILINSKI, E. JONAS, R. E. E. PETERS, M. D. |
spellingShingle |
BILINSKI, E. JONAS, R. E. E. PETERS, M. D. Factors Controlling the Deterioration of the Spiny Dogfish Squalus acanthias, during iced storage |
author_facet |
BILINSKI, E. JONAS, R. E. E. PETERS, M. D. |
author_sort |
BILINSKI, E. |
title |
Factors Controlling the Deterioration of the Spiny Dogfish Squalus acanthias, during iced storage |
title_short |
Factors Controlling the Deterioration of the Spiny Dogfish Squalus acanthias, during iced storage |
title_full |
Factors Controlling the Deterioration of the Spiny Dogfish Squalus acanthias, during iced storage |
title_fullStr |
Factors Controlling the Deterioration of the Spiny Dogfish Squalus acanthias, during iced storage |
title_full_unstemmed |
Factors Controlling the Deterioration of the Spiny Dogfish Squalus acanthias, during iced storage |
title_sort |
factors controlling the deterioration of the spiny dogfish squalus acanthias, during iced storage |
publisher |
Wiley |
publishDate |
1983 |
url |
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 |
genre |
spiny dogfish Squalus acanthias |
genre_facet |
spiny dogfish Squalus acanthias |
op_source |
Journal of Food Science volume 48, issue 3, page 808-812 ISSN 0022-1147 1750-3841 |
op_rights |
http://onlinelibrary.wiley.com/termsAndConditions#vor |
op_doi |
https://doi.org/10.1111/j.1365-2621.1983.tb14905.x |
container_title |
Journal of Food Science |
container_volume |
48 |
container_issue |
3 |
container_start_page |
808 |
op_container_end_page |
812 |
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1800740405351809024 |