ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Raw surimi and a surimi-derived flaked artificial crab were stored at 4°C, 10°C and 22°C until advanced decomposition occurred. The raw surimi and the flaked artificial crab remained at an acceptable level of quality based on sensory analysis for approximately 2–4 days and 6–8 days, respectively, when stored at 10°C. Both products were of acceptable quality for at least 13 days when stored at 4°C. The potentials of total volatile acids (TVA) and total volatile bases (TVB) determined by flow injection analysis, ethanol determined by head-space gas chromatography and the amines, cadaverine, putrescine, and histamine all determined by high performance liquid chromatography, were evaluated as chemical indicators of decomposition for those products. TVA and TVB appeared to have the most potential as indicators of decomposition.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1990.tb06760.x
