Freshness Tests

Farber, Lionel

doi:10.1016/b978-0-12-395572-2.50007-8

Cited by 25 publications

(15 citation statements)

References 227 publications

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“…Although total volatile base nitrogen (TVBN) has been found unsatisfactory by other workers as an indicator of herring spoilage (Farber 1965), the TVBN values obtained in this study clearly demonstrated the relative suitability of each storage method used in preserving smoked herring against protein decomposition. TVBN values obtained ranged between 0-70 g kg-' for the modified storage and as much as 6.56 g kg-' for the highly deteriorated samples stored in polyethylene bags.…”

Section: Protein Decomposition and Fat Breakdownmentioning

confidence: 54%

Effect of storage conditions on the quality of smoke‐dried herring (Sardinella eba)

Plahar¹,

Pace²,

Lu³

1991

J Sci Food Agric

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Section: Protein Decomposition and Fat Breakdownmentioning

confidence: 54%

Effect of storage conditions on the quality of smoke‐dried herring (Sardinella eba)

Plahar¹,

Pace²,

Lu³

1991

J Sci Food Agric

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“…A determinação do índice de refração do humor aquoso é outra metodologia indicada e aumenta em função da deterioração do pescado (Martin, 1978). Farber (1965) sugere existir uma boa correlação entre o índice de refração do humor aquoso e a avaliação organoléptica.…”

Section: Introductionunclassified

Estado de frescor e qualidade higiênica do pescado vendido numa cidade do interior de Portugal

Fontes

Esteves

Caldeira

et al. 2007

Arq. Bras. Med. Vet. Zootec.

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RESUMOAvaliaram-se o estado de frescor e a qualidade higiênica do pescado disponível em alguns estabelecimentos comerciais de Vila Real, uma cidade do interior de Portugal. Vinte e três amostras foram submetidas a uma análise sensorial e a análises fisico-químicas -determinação do teor de azoto básico volátil total (ABVT), do índice de refração do humor aquoso e do pH. A avaliação da qualidade higiênica do pescado foi feita por meio de diferentes análises microbiológicas na superfície e na profundidade do músculo do pescado. O pescado fresco, considerado por todos os métodos de análise, próprio para consumo, apresentou estado de frescor entre bom e satisfatório. O ABVT foi considerado o método objetivo de eleição, sempre que surgiram dúvidas relativamente ao grau de frescor do pescado. O pescado próprio para consumo apresentou valores que variaram entre os 20,60 e 27,36mgN/100g e perfil microbiológico aceitável, com contagens de microrganismos psicrotróficos entre 5,41 e 6,03 UFC/cm 2 na superfície e entre 4,79 e 5,28 UFC/cm 2 no músculo.Palavras-chave: pescado, frescor, higiene, análise sensorial, análise físico-química ABSTRACT

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“…Sensory methods are the oldest and still the most widespread methods used to evaluate fresh fish quality (Farber, 1965;Branch & Vail, 1985;Howgate et al, 1992). There are, however, important disadvantages with their use such as time taken, difficult organization of panels and variations induced by the characteristics of human senses.…”

Section: Introductionmentioning

confidence: 99%

Physical measurement of the quality of fresh scad (Trachurus trachurus) and rainbow trout (Oncorhynchus mykiss) during ice storage using the RT Freshmeter

Vaz‐Pires

Araújo

Kirby

1995

Int J of Food Sci Tech

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The RT Freshmeter was used to obtain a quality index of two Portuguese fish, scad (Truchurus trachurus) and farmed rainbow trout (Oncorhynchus mykiss). The curves obtained were comparable to those previously published using the GR Torrymeter. However variations were lower during the first phase of storage and it was observed that the curves could be divided into two distinct regions. The slope of the linear regression was higher during the first 5 days of storage, representing the first region of the curve, in both fish studied.It is proposed that the two different rates of change of the quality index obtained with the meter reflect the two predominant spoilage mechanisms, enzymic and microbiological. The RT Freshmeter measurements are compared to organoleptic changes.Preliminary results obtained with the RT Freshmeter on rainbow trout fillets without skin indicate that this instrument is not suitable for use with this product due to large variations and curve slopes close to zero.

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Freshness Tests

Cited by 25 publications

References 227 publications

Effect of storage conditions on the quality of smoke‐dried herring (Sardinella eba)

Effect of storage conditions on the quality of smoke‐dried herring (Sardinella eba)

Estado de frescor e qualidade higiênica do pescado vendido numa cidade do interior de Portugal

Physical measurement of the quality of fresh scad (Trachurus trachurus) and rainbow trout (Oncorhynchus mykiss) during ice storage using the RT Freshmeter

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