CHEMICAL AND SENSORY ANALYSIS OF ROUNDNOSE GRENADIER (Coryphaenoides rupestris) STORED IN ICE

Abstract

Roundnose grenadier (Coryphaenoides rupestris) was stored in ice in order to investigate changes in chemical and sensory characteristics. Analyses indicated that the keeping time of at least 18 days was better than that of most species of whitefish. Total lipid and free fatty acid concentration did not significantly change during iced storage. Inosine monophosphate, inosine, hypoxanthine, iodine number, peroxide value, thiobarbituric acid value, trimethylamine content determined by the Tozawa method, trimethylamine content determined by the Dyer method, moisture content, and pH all significantly (P < 0.05) changed during iced storage. Both peroxide and iodine values appeared to have potential as indicators of sensory quality. Trimethylamine concentrations, determined by both methods, were similar throughout the iced storage study.

Effect of Preprocess Holding on the Quality of Canned Maine Sardines

“…This variation in results may be due to different storage conditions, but perhaps equally important is the sensory evaluation procedure (in the present study, no taste testing of raw sardines was involved). The TBA data obtained in the present study for the raw fish appeared to be more consistent than those observed with other marine fishes (Botta and Shaw, 1975;1976).…”

Quality assessment of Atlantic cod (Gadus morhua) caught by longlining and trawling at the same time and location

“…However, TMA content does not always correlate with odor and other sensory tests (Botta and Shaw, 1976).…”

Nucleotide Catabolism and Changes in Texture Indices During Ice Storage of Cultured Sturgeon, Acipenser Transmontanus

“…Fish muscle contains only about one-tenth of the collagen found in meat from terrestrial animals (Eskin 1990;Bracho and Haard 1990). Unlike land animals and mollusks (Kuo et d. 1991), collagen does not normally contribute to the cooked texture of bony fish (Hatae et al 1987(Hatae et al , 1990.…”

“…Unlike land animals and mollusks (Kuo et d. 1991), collagen does not normally contribute to the cooked texture of bony fish (Hatae et al 1987(Hatae et al , 1990. The cooked texture of iced fish remains the same during storage (Maia et d. 1983) or progressively decreases in firmness (Botta and Shaw 1976;Hatae et al 1988a;Ando m d. 1990; Kim and Haard 1992).…”