کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1189663 963516 2011 6 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Freshness assessment of ray fish stored in ice by biochemical, chemical and physical methods
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Freshness assessment of ray fish stored in ice by biochemical, chemical and physical methods
چکیده انگلیسی

Ray fish were caught, filleted, and stored in ice. Fillets were analysed for 18 days to determine the chemical, biochemical and physical changes and their relation to the muscle eating quality. Trimethylamine (TMA-N), total volatile bases (TVB-N), ATP content and breakdown products, K value, pH, texture, water-holding capacity (WHC) and colour changes were monitored. At the beginning of the study, the ray fish muscle showed a low concentration of ATP and a high value of inosine 5′-monophosphate (IMP). Regarding to the signs of freshness and deterioration, K value presented an exponential increase (r2 = 0.95) with an initial value of 4.7% and a final value of 47.5%. Furthermore, the TBV-N and TMA-N significantly increased (P < 0.05) during the storage in ice. As for the physical analysis whereas the texture changed (P < 0.05); pH and the WHC were not affected (P < 0.05). The overall results of this study indicated that the edible quality of ray fish muscle was maintained during at least 15 days of ice storage.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 125, Issue 1, 1 March 2011, Pages 49–54
نویسندگان
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