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dc.contributor.authorMclean, E.en
dc.contributor.authorRonsholdt, B.en
dc.contributor.authorRoesen Norgaard, R.en
dc.contributor.authorKjolby Jensen, C.en
dc.contributor.authorJacobsen, L.en
dc.contributor.editorSmith, Stephenen
dc.date.accessioned2019-06-25T16:55:08Z
dc.date.available2019-06-25T16:55:08Z
dc.date.issued2003-06-01en
dc.identifier.citationMclean, E., Ronsholdt, B., Roesen Norgaard, R., Kjolby Jensen, C. and Jacobsen, L., 2003. Organoleptic, Chemical and Microbiological Changes in European Eel (Anguilla anguilla L.) During Storage: Skinned vs. Unskinned Fish held at 2C and 5C. International Journal of Recirculating Aquaculture, 4. DOI: http://doi.org/10.21061/ijra.v4i1.1381en
dc.identifier.issn1547-917X
dc.identifier.urihttp://hdl.handle.net/10919/90594
dc.description.abstractStudies were undertaken to examine quality deterioration in stored skinned and unskinned fresh eels derived from a commercial recirculation facility. Fish samples were held at 2 and 5T for 18 days and examined sensorially, chemically and microbiologically. Oil content of experimental animals averaged 39.1%, that for dry matter was 47.8% and 12.1% and 0.69% for protein and ash content respectively. Trimethylamine-oxide (TMA-0) and trimethylamine (TMA) levels remained below detection limits(< 0.7 mg N 100 g-1 throughout the study. Shelf life was extended for both skinned and unskinned fish at the lowest temperature. By day 14 of the trial, differences (P < 0.05) were detected by sensorial evaluation for both temperatures evaluated and between skinned and unskinned animals. Increases (P < 0.05) were detected for TVB-N throughout storage with fish held at 5°C expressing higher levels (P < 0.05). Sample lipid oxidation increased throughout the study period. TBA was determined as a suitable variable for predicting overall impression of product quality. K1 value illustrated significant (P < 0.0001; R2 0.72) polynomial correlation with overall impression.en
dc.format.extent20 pagesen
dc.format.extent2.47 MBen
dc.format.mimetypeapplication/pdfen
dc.language.isoenen
dc.publisherCommercial Fish and Shellfish Technologies Program, Virginia Techen
dc.rightsIn Copyright (InC)en
dc.rightsThis Item is protected by copyright and/or related rights. Some uses of this Item may be deemed fair and permitted by law even without permission from the rights holder(s). For other uses you need to obtain permission from the rights holder(s).en
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/
dc.subjectSkinned vs. Unskinned Fishen
dc.subjectRecirculating Aquacultureen
dc.titleOrganoleptic, Chemical and Microbiological Changes in European Eel (Anguilla anguilla L.) During Storage: Skinned vs. Unskinned Fish held at 2C and 5Cen
dc.typeArticle - Refereeden
dc.rights.holderCommercial Fish and Shellfish Technologies Program, Virginia Techen
dc.title.serialInternational Journal of Recirculating Aquacultureen
dc.identifier.doihttps://doi.org/10.21061/ijra.v4i1.1381
dc.identifier.volume4
dc.identifier.issue1
dc.type.dcmitypeTexten
dc.identifier.eissn2572-9160


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