ISSN:
1365-2621
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The storage life of iced Patagonian hake (Merluccius hubbsi) was studied. Seasonal changes were investigated by means of organoleptic assessments (raw and cooked), total volatile bases (TVB) and pH.During summer-time (December to March) the keeping time, from the edibility point of view, for round hake in ice is not more than 9 to 10 days; in the remaining months the storage life under the same conditions is up to 14 to 15 days.The difference could be due to the biological condition of hake during and after the spawning time (end of spring-beginning of summer), the shallow and temperate waters of the fishing grounds in summer, and the heavy feeding after spawning.Comparison trials between gutted and ungutted hake in ice, and between ungutted hake in ice and in chilled sea water (CSW) were also performed.The duration of rigor mortis of whole hake stored in ice, and the feasibility of quality assessment by an electronic device were also studied.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1980.tb00941.x
