Sensory and Chemical Evaluation of the Keeping Quality of the Brazilian Freshwater Fish Prochilodus scrofa in Ice Storage
Sensory and Chemical Evaluation of the Keeping Quality of the Brazilian Freshwater Fish Prochilodus scrofa in Ice Storage
复制标题
巴西淡水鱼冰藏保存品质的感官和化学评价
DOI：
10.1111/j.1365-2621.1983.tb09164.x
复制
发表时间：
1983
影响因子：
3.9
通讯作者：
M. Moraes
中科院分区：
文献类型：
--
作者：
E. L. Maia;D. Rodriguez;M. Moraes
分两次考察了冰藏淡水鱼原子的保鲜质量。生鱼片的感官评价反映了储存过程中的逐渐变质。对烤鱼的感官评价不太能说明新鲜度。所用的化学分析（TVN、TBA、FFA、PV、定性测试）均不能作为可靠的新鲜度指标。第一次饲养时间为18 d，第二次饲养时间为12 d。在商业条件下去除内脏不会延长储存寿命。
The keeping quality of the freshwater fish Prochilodus scrofa in ice storage was investigated in two runs. Sensory evaluation of the raw fish reflected the progressive deterioration during storage. Sensory evaluation of the baked fish was less indicative of the state of freshness. None of the chemical analyses utilized (TVN, TBA, FFA, PV, qualitative tests) could be a reliable index of freshness. The keeping time was about 18 days in the first run and 12 days in the second run. Evisceration under commercial conditions did not extend the storage life.