English   español  
Por favor, use este identificador para citar o enlazar a este item: http://hdl.handle.net/10261/87733
Compartir / Impacto:
Add this article to your Mendeley library MendeleyBASE
Citado 4 veces en Web of Knowledge®  |  Ver citas en Google académico
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar otros formatos: Exportar EndNote (RIS)Exportar EndNote (RIS)Exportar EndNote (RIS)

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

Autor Ruiz-Capillas, C. ; Horner, William. F. A.; Gillyon, Carol M.
Palabras clave Total volatile basic nitrogen
Trimethylamine nitrogen
Trimethylamine oxide nitrogen
King scallops
Fecha de publicación 2001
Citación European Food Research and Technology 213: 95- 98 (2001)
ResumenBiochemical 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.
URI http://hdl.handle.net/10261/87733
Identificadoresdoi: 10.1007/s002170100342
issn: 1438-2377
Aparece en las colecciones: (IF) Artículos
Ficheros en este ítem:
Fichero Descripción Tamaño Formato  
accesoRestringido.pdf15,38 kBAdobe PDFVista previa
Mostrar el registro completo

NOTA: Los ítems de Digital.CSIC están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.