Quality indices of rainbow trout (Oncorhynchus mykiss) and Atlantic mackerel (Scomber scombrus): A comparative study
Başlık çevirisi mevcut değil.
- Tez No: 400644
- Danışmanlar: PROF. DR. K. D. A. TAYLOR
- Tez Türü: Doktora
- Konular: Balıkçılık Teknolojisi, Fisheries Technology
- Anahtar Kelimeler: Belirtilmemiş.
- Yıl: 2000
- Dil: İngilizce
- Üniversite: University of Lincoln (Lilcolnshire and Humberside)
- Enstitü: Yurtdışı Enstitü
- Ana Bilim Dalı: Balıkçılık Temel Bilimler Ana Bilim Dalı
- Bilim Dalı: Belirtilmemiş.
- Sayfa Sayısı: 239
Özet
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Özet (Çeviri)
The spoilage patterns of rainbow trout and mackerel were studied using sensory analysis with ATP breakdown compounds and biogenic amines as chemical indicators. Fish with known history were stored in ice, frozen and stored at -40 oC, and canned and stored under ambient conditions for one year. The proximate composition of mackerel showed a major fluctuation over the year compared to rainbow trout. The fat content (3-23 % and 3-7 % respectively) and fatty acid composition varied during the year significantly in mackerel, but only relatively small changes (3-7 %) were observed in rainbow trout. The fatty acid profile of trout was similar to that of its diet. It was found that the limit of acceptability for rainbow trout stored on ice was about 9 days but the acceptability of mackerel varied between 8 to 12 days in ice dependent upon the season. Loss of freshness was accompanied by an increase in K, Ki and G values but a much slower increase was found in the H value for both species. K, Ki and G values gave good linearity with storage and hence are good quality indicators. The limit of acceptability for K value for mackerel was about 62-65 % in light muscle and for rainbow trout, 75 to 80 %. Freshness value decreased with the loss of freshness. The freshness value was also found to be a good freshness indicator for both ice stored mackerel and rainbow trout with limit of acceptability being about 38 % light muscle and 15 % respectively. No histamine was found in rainbow trout during the ice storage but putrescine, which had the highest level increased from 0.3 to 7 mg/100g during the ice storage period. Histamine was found at less than 10 mg/100g levels, in chill stored mackerel (in some chill storage experiments it was not detected) but was below the toxic level. The mackerel that was subjected to temperature abuse produced more biogenic amines than chilled mackerel. High and low-grade rainbow trout were frozen. A significant increase was observed in the K value from 12% to 34% in frozen E grade trout after 4 months storage but B grade trout increased from only 72% to 77%. In mackerel a similar pattern was observed as in rainbow trout. The total level of biogenic amines did not differ significantly on freezing and 4 months storage. Organoleptic assessment of frozen high-grade fish showed both species to be acceptable at the end of 7 months storage but frozen low-grade fish was not acceptable. E grade and B-grade fish were canned and stored for one year. Immediately after canning the K-value of the canned fish was found to be higher (by about 12 to 22 %) than that of the raw material used. The K values of the liquor were the same as in the fish. After canning, an unknown compound was detected which was only found in canned fish. The quantity of this compound found in the flesh was higher in canned fresh fish.
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