English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/87733
Share/Impact:
Statistics
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE
Exportar a otros formatos:

Title

Effect of packaging on the spoilage of king scallop (Pecten maximus) during chilled storage

AuthorsRuiz-Capillas, C. ; Horner, William. F. A.; Gillyon, Carol M.
KeywordsTotal volatile basic nitrogen
Trimethylamine nitrogen
Trimethylamine oxide nitrogen
Packing
King scallops
Issue Date2001
PublisherSpringer
CitationEuropean Food Research and Technology 213: 95- 98 (2001)
AbstractBiochemical and sensory measures of quality for frozen king scallops which had been thawed and stored in melting ice were compared with those for samples wrapped in aluminium foil and cling film and then stored in a refrigerator at 4°C.Significant differences (P≤0.05) were apparent between the iced and packaged samples with respect to flesh concentrations of trimethylamine oxide nitrogen, trimethylamine nitrogen (TMA-N) and total volatile basic nitrogen (TVB-N) and the sensory aspects of appearance and smell after 7 days of storage. TMA-N and TVB-N levels were substantially higher in the packaged samples, exceeding the limits for fitness by days 9 and 7 respectively in both packaged samples, whilst in the iced sample the limit was not exceeded even after 16 days of storage. The latter sample, however, was judged unfit for consumption by sensory analysis after day 9. The levels of the biochemical indices of spoilage, TMA-N and TVB-N, would appear, therefore, to be misleadingly depressed through the leaching effect of the ice meltwater. © Springer-Verlag 2001.
URIhttp://hdl.handle.net/10261/87733
DOIhttp://dx.doi.org/10.1007/s002170100342
Identifiersdoi: 10.1007/s002170100342
issn: 1438-2377
Appears in Collections:(IF) Artículos
Files in This Item:
File Description SizeFormat 
accesoRestringido.pdf15,38 kBAdobe PDFThumbnail
View/Open
Show full item record
Review this work
 


WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.