Comparison of selected methods of assessing freshness quality and remaining storage life of iced gilthead sea bream (Sparus aurata)
Comparison of selected methods of assessing freshness quality and remaining storage life of iced gilthead sea bream (Sparus aurata)
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DOI：
10.1016/s0963-9969(02)00220-x
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发表时间：
2003-01-01
影响因子：
8.1
通讯作者：
Kyrana, VR
中科院分区：
文献类型：
--
作者：
Lougovois, VP;Kyranas, ER;Kyrana, VR
采用感官评定、k（1）值、GR Torrymeter和细菌计数等方法，研究了全鱼、冰冻真鲷的品质变化。这些方法进行了测试，其适用性，以确定新鲜度，质量和剩余的冰储存寿命。根据测量的参数，死后。冰鱼年龄的预测精度为+/-1.5-3.6天。虽然熟鱼风味评估是确定鱼状态的基础，但质量指数法对于常规新鲜度评估更有效。k（1）值提供了一个有用的手段，监测早期的储存变化，主要是由于自溶反应。硫化物产生细菌的数量可以用来确定拒绝的时间，而在20摄氏度的总数量只是衡量新鲜度的一个很差的指标。GR Torrymeter为评估冰镇金头鲷的新鲜度质量和剩余储存寿命提供了独特的实用工具。(C)2002爱思唯尔科技有限公司。保留所有权利。
Quality changes of whole, iced gilthead sea bream were monitored by sensory evaluation, k(1) value, GR Torrymeter, and bacterial counts. The methods were tested for their suitability to determine freshness quality and remaining storage life in ice. Depending on the measured parameter, post-mortem. age of the iced fish could be predicted with an accuracy of +/-1.5-3.6 days. Although assessment of cooked fish flavour is the underlying basis for establishing the state of the fish, the quality index method can be more effective for routine freshness evaluations. The k(1) value provides a useful means of monitoring early storage change, resulting primarily from autolytic reactions. Counts of sulphide-producing bacteria can be used to determine the time to rejection, while total counts at 20degreesC are only poor measures of freshness quality. The GR Torrymeter offers a unique practical tool for assessing freshness quality and remaining storage life of iced gilthead sea bream. (C) 2002 Elsevier Science Ltd. All rights reserved.