Atlantic mackerel (Scomber scombrus, L.): Shelf life in ice
1982
Jhaveri, Sudip N. | Leu, Shing-Shen | Constantinides, Spiros M.
To predict shelf life, subjective and objective tests were used to monitor deterioration of ice-packed fish. Histamine, trimethylamine (TMA) and hypoxanthine levels, aerobic plate counts, and sensory evaluations were determined at intervals of up to 24 days of storage. Fresh mackerel, either dressed or as steaks, can be stored up to 9 days; after that time TMA, histamine, and hypoxanthine content, as well as bacterial count, increase rapidly. The keeping quality of mackerel steaks was observed to be lower than that of dressed mackerel. (emc)
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