CHANGES IN BIOGENIC AMINE CONTENTS AND SENSORY QUALITY OF SARDINE (SARDINA PILCHARDUS) STORED AT 4C AND 20C
نویسندگان
چکیده
منابع مشابه
ASSESSMENT OF QUALITY CHANGES IN FROZEN SARDINE (Sardina pilchardus) BY FLUORESCENCE DETECTION
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متن کاملEffects of storage in ozonised slurry ice on the sensory and microbial quality of sardine (Sardina pilchardus).
The use of slurry ice, both alone and in combination with ozone, as compared with traditional flake ice was investigated as a new refrigeration system for the storage of sardine (Sardina pilchardus). Microbiological, chemical and sensory analyses were carried out throughout a storage period of 22 days. According to sensory analyses, sardine specimens stored in ozonised slurry ice had a shelf li...
متن کاملQUALITY DIFFERENCES ASSESSMENT IN CANNED SARDINE (Sardina pilchardus) BY FLUORESCENCE DETECTION
Chilled (0, 2, 6, 10, 13 and 15 days) and frozen (0, 0.5, 2, 4, 8 and 12 months) sardines were used to determine the influence of such storage times of fish over the quality of the final canned product. Traditional determinations of lipid quality (free fatty acids content, thiobarbituric acid index and polyene index) were studied and compared with the formation of fluorescent compounds expresse...
متن کاملEffect of previous slurry ice treatment on the quality of cooked sardine (Sardina pilchardus)
The use of slurry ice was evaluated as a technological treatment prior to cooking processing of fish. Thus, sardine (Sardina pilchardus) was stored in slurry ice for 2, 5 and 8 days. At such times, sardine specimens were taken and subjected to steam cooking, and the results were compared with those from a parallel control batch previously stored in flake ice. Quality assessment of lipid damage ...
متن کاملProteolysis of Sardine (Sardina pilchardus) and Anchovy (Stolephorus commersonii) by Commercial Enzymes in Saline Solutions.
Fish sauce production is a very long process and there is a great interest in shortening it. Among the different strategies to speed up this process, the addition of external proteases could be a solution. This study focuses on the effect of two commercial enzymes (Protamex and Protex 51FP) on the proteolysis of two fish species traditionally converted into fish sauce: sardine and anchovy, by c...
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ژورنال
عنوان ژورنال: Journal of Food Quality
سال: 2004
ISSN: 0146-9428,1745-4557
DOI: 10.1111/j.1745-4557.2004.tb00651.x