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  • 1
    Digitale Medien
    Digitale Medien
    Importance of redfeed level, fish size and roe content to the quality of roe capelin (1992)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 27 (1992), S. 0 
    Details
    ISSN: 1365-2621
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The importance of various levels of redfeed, fish size, roe content, and length of storage at dockside while frozen, and during and after thawing, to the incidence of autolysis of the exterior of the visceral cavity of roe capelin were examined. Evaluations of 106,860 roe-capelin revealed that redfeed level, fish size, and roe content had little effect. The most important factors were frozen storage time and thawing time, followed by length of dockside storage. It was found that this aspect of the quality of roe-capelin could best be improved by reducing the times and temperatures to which roe-capelin are exposed prior to freezing, during frozen storage, and during and after thawing.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb01184.x
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  • 2
    Digitale Medien
    Digitale Medien
    CHEMICAL AND SENSORY ANALYSIS OF ROUNDNOSE GRENADIER (Coryphaenoides rupestris) STORED IN ICE (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Roundnose grenadier (Coryphaenoides rupestris) was stored in ice in order to investigate changes in chemical and sensory characteristics. Analyses indicated that the keeping time of at least 18 days was better than that of most species of whitefish. Total lipid and free fatty acid concentration did not significantly change during iced storage. Inosine monophosphate, inosine, hypoxanthine, iodine number, peroxide value, thiobarbituric acid value, trimethylamine content determined by the Tozawa method, trimethylamine content determined by the Dyer method, moisture content, and pH all significantly (P ≤ 0.05) changed during iced storage. Both peroxide and iodine values appeared to have potential as indicators of sensory quality. Trimethylamine concentrations, determined by both methods, were similar throughout the iced storage study.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb01153.x
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  • 3
    Digitale Medien
    Digitale Medien
    CHEMICAL AND SENSORY ANALYSIS OF ROUGHHEAD GRENADIER (Macrourus berglax) STORED IN ICE (1975)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 40 (1975), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1975.tb01064.x
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  • 4
    Digitale Medien
    Digitale Medien
    Effect of Methodology on Total Volatile Basic Nitrogen (TVB-N) Determination as an Index of Quality of Fresh Atlantic Cod (Gadus morhua) (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Six different published methods of determining TVB-N were evaluated for accuracy, precision, suitability as an index of quality, and both cost and speed of determination, using gutted Atlantic cod stored in ice for up to 18 days. Although the method of determination affected the actual values obtained, it did not affect the overall relationship between TVB-N and sensory assessment of raw or cooked fish. The method of determination also affected precision and both cost and speed of determination. If high operational costs could be tolerated, MgSO4 ext/steam distillation would be the preferred method but if variability of results could be tolerated, TCA extraction/steam distillation would be the method of choice.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb13197.x
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  • 5
    Digitale Medien
    Digitale Medien
    Effect of Method of Catching and Time of Season on Sensory Quality of Fresh Raw Atlantic Cod (Gadus Morhua) (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 52 (1987), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: A controlled study to assess effect of method of catching and time of season upon blood clot, color, discoloration/bruising, odor, texture and final overall grades of fresh raw cod, muscle pH of thawed cod, and firmness (shear-compression force) of cooked muscle was conducted. Sensory analyses revealed that method of catching significantly (P ≤ 0.001) affected only color, discoloration/bruising, and final overall grades. Time of season did not significantly affect any sensory variables. Muscle pH was significantly (P ≤ 0.001) affected by both method of catching and time of season. Any significant effect of time of season upon firmness of cooked cod muscle depended upon method of catching. In general, method of catching was the most important factor affecting sensory quality of fresh raw Atlantic cod.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb14245.x
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  • 6
    Digitale Medien
    Digitale Medien
    Chemical and Sensory Assessment of Roundnose Grenadier (Macrourus rupestris) Subjected to Long Term Frozen Storage (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Roundnose grenadier (Macrourus rupestris) were filleted either immediately when they were caught or after storage (gutted or ungutted) in ice for different periods of time. The fillets were frozen and then stored at −23°C for up to 24 months. Both pre-freezing treatment and frozen storage time significantly (P 〈 0.05) affected all sensory variables. The sensory quality was very stable during early and intermediate stages of frozen storage and compared very favorably to that reported for other groundfish species. Dimethylamine, trimethylamine, and moisture concentrations were also significantly affected by both pre-freezing treatment and frozen storage time but extractable protein nitrogen and hypoxanthine were dependent upon an interaction between both major treatments. The usefulness of any of the chemical variables as indices of sensory quality was questionable.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb05008.x
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  • 7
    Digitale Medien
    Digitale Medien
    Tainting and Depuration of Taint by Lobsters (Homarus americanus) Exposed to water Contaminated with a No. 2 Fuel Oil: Relationship with Aromatic Hydrocarbon Content in Tissue (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Lobsters (Homarus americanus) were exposed to a pulse of diesel oil and held for 21 days to depurate. Taste panels revealed a highly significant difference between samples, as well as a preference for, the untreated samples at days 10 and 11. The odor of the raw treated samples differed significantly from that of the control at each of the sampling times. Cooking appeared to remove the oily odor from the raw lobster. Significantly elevated concentrations of total aromatics were found in the hepatopancreas of both sexes at days 3–4 and 10–11 and in the tail muscle of male and female lobsters 10–11 days after initial exposure and decreased thereafter. Tainting of lobsters can occur within 10 days of exposure to diesel, and this effect can be reversed within 20 days after initial exposure.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb03052.x
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  • 8
    Digitale Medien
    Digitale Medien
    Chemical and Sensory Assessment of Nonspawning Capelin (Mallotus villosus) Subjected to Long Term Frozen Storage (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Nonspawning capelin (Mallotus villosus) were processed immediately after being caught, after 5 days of iced storage or after being frozen at sea and later thawed. Fish from all variables were stored at −23°C for up to 21 months. Both pre-processing treatment and frozen storage time significantly (P ≤ 0.05) affected all sensory variables except appearance. Regardless of treatment, the sensory quality was very stable during early and intermediate stages of frozen storage; capelin processed at sea was superior to that of the other two treatments. Appearance, dimethylamine, timethylamine, moisture and thiobarbituric acid values were dependent upon an interaction between pre-processing treatment and frozen storage time. Hypoxanthine concentration had the greatest potential as an index of sensory quality.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb03527.x
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  • 9
    Digitale Medien
    Digitale Medien
    Total mercury content of meat and liver from inshore Newfoundland-caught harp seal (Phoca groenlandica) (1983)
    Springer
    Bulletin of environmental contamination and toxicology 30 (1983), S. 28-32 
    Details
    ISSN: 1432-0800
    Quelle: Springer Online Journal Archives 1860-2000
    Thema: Energietechnik , Medizin
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1007/BF01610094
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