Effect of salting and smoking-method on the keeping quality of chub mackerel (Scomber japonicus): biochemical and sensory attributes
Φόρτωση...
Ημερομηνία
Συγγραφείς
Goulas, A. E.
Kontominas, M. G.
Τίτλος Εφημερίδας
Περιοδικό ISSN
Τίτλος τόμου
Εκδότης
Περίληψη
Τύπος
Είδος δημοσίευσης σε συνέδριο
Είδος περιοδικού
peer reviewed
Είδος εκπαιδευτικού υλικού
Όνομα συνεδρίου
Όνομα περιοδικού
Food Chemistry
Όνομα βιβλίου
Σειρά βιβλίου
Έκδοση βιβλίου
Συμπληρωματικός/δευτερεύων τίτλος
Περιγραφή
The effect of salting and smoking method on the keeping quality of chub mackerel was studied over a period of 30 days. Quality assessment was based on sensory analysis and biochemical indices determination. The effect of salting on the preservation of nonsmoked chub mackerel packaged and stored under the same conditions as the smoked samples was also studied. The two smoking methods applied, resulted in a clear preservative effect on fish samples. Total volatile basic nitrogen and trimethylamine nitrogen values of salted and smoked samples remained practically constant during the 30 day storage period. Salting had a noticeable preservative effect but lower than the combined effect of salting and smoking. 2-Thiobarbituric acid (TBA)-reactive substances of salted and smoked samples increased during the storage period but remained at low levels after 30 days of storage in contrast to TBA values of non-smoked samples. Relatively constant sensory characteristics were observed for salted and smoked samples during the 30 day storage period while slight differences were observed between two smoking methods mainly differences in texture. A significant reduction in the sensory scores was recorded for non-smoked samples during storage; which was higher for unsalted versus salted samples. (c) 2004 Elsevier Ltd. All rights reserved.
Περιγραφή
Λέξεις-κλειδιά
hot-smoked chub mackerel, salting, vacuum-packaging, shelf-life, biochemical analysis, sensory assessment, cold-smoked salmon, trout oncorhynchus-mykiss, lipid oxidation, shelf-life, listeria-monocytogenes, factorial design, storage, industry, fillets, salar
Θεματική κατηγορία
Παραπομπή
Σύνδεσμος
<Go to ISI>://000229988200020
http://ac.els-cdn.com/S0308814604007769/1-s2.0-S0308814604007769-main.pdf?_tid=63b2f0c7a4fa7d0805d63a1d1b6216a4&acdnat=1333031054_ce6343110ef13f22fdca382e50bd6511
http://ac.els-cdn.com/S0308814604007769/1-s2.0-S0308814604007769-main.pdf?_tid=63b2f0c7a4fa7d0805d63a1d1b6216a4&acdnat=1333031054_ce6343110ef13f22fdca382e50bd6511
Γλώσσα
en
Εκδίδον τμήμα/τομέας
Όνομα επιβλέποντος
Εξεταστική επιτροπή
Γενική Περιγραφή / Σχόλια
Ίδρυμα και Σχολή/Τμήμα του υποβάλλοντος
Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας