Spoilage of certain under-utilized fish species during storage in ice

dc.contributor.author	Βαρβιτσιώτη, Ελισάβετ	el
dc.date.accessioned	2015-01-11T18:49:29Z
dc.date.issued	2015-01-11
dc.identifier.uri	http://hdl.handle.net/11400/3785
dc.rights	Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 3.0 Ηνωμένες Πολιτείες	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.subject	Fishery products--Spoilage
dc.subject	Cold storage
dc.subject	Φθορά
dc.subject	αναξιοποίητα είδη ψαριών
dc.subject	κατάψυξη
dc.title	Spoilage of certain under-utilized fish species during storage in ice	en
heal.type	masterThesis
heal.classification	Food technology and engineering
heal.classification	Fish as food
heal.classification	Τεχνολογία τροφίμων
heal.classification	Ψάρια
heal.classificationURI	http://data.seab.gr/concepts/1206d77258fd66c88274d85384bf2041de953cef
heal.classificationURI	http://id.loc.gov/authorities/subjects/sh85048617
heal.classificationURI	N/A-Τεχνολογία τροφίμων
heal.classificationURI	N/A-Ψάρια
heal.keywordURI	http://id.loc.gov/authorities/subjects/sh85048713
heal.keywordURI	http://id.loc.gov/authorities/subjects/sh85027926
heal.dateAvailable	10000-01-01
heal.language	en
heal.access	forever
heal.recordProvider	Τεχνολογικό Εκπαιδευτικό Ίδρυμα Αθήνας. Σχολή Τεχνολογίας Τροφίμων & Διατροφής. Τμήμα Τεχνολογίας Τροφίμων	el
heal.publicationDate	1994
heal.bibliographicCitation	Varvitsioti, E.P. (1994) Spoilage of certain under-utilized fish species during storage in ice. Master thesis. University of Humberside	el
heal.abstract	The storage life of iced chub mackerel (Scombrus japonicus) and horse mackerel (Trachurus trachurus) was studied. The quality was evaluated by means of organoleptic assessment, trimethylamine nitrogen determination (TMA-N), thiobarbituric acid test (TBA), and determination of the free fatty acids (FFA). Chub mackerel and horse mackerel were judged suitable for human consumption for at least 11 and 15 days, respectively, on the basis of sensory assessment, when the TMA-N was 1.66 mg % and 6.82 mg %, TBA values were 10.10 mg malonaldehyde/kg and 5.60 mg malonaldehyde/kg, and FFA content was 0.38 % and 0.28 %, respectively. A relationship between TMA-N content and sensory evaluation was found for horse mackerel. TMA-N values remained low for chub mackerel, not exceeding 2.59 mg %. TBA values increased for chub mackerel and horse mackerel but there was not relationship with sensory assessment. The FFA content increased progressively for both species.	en
heal.advisorName	Λουγκοβόης, Βλαδίμηρος	el
heal.committeeMemberName	[χ.ό.]	el
heal.academicPublisher	Τεχνολογικό Εκπαιδευτικό Ίδρυμα Αθήνας. Σχολή Τεχνολογίας Τροφίμων & Διατροφής. Τμήμα Τεχνολογίας Τροφίμων	el
heal.academicPublisherID	teiath
heal.fullTextAvailability	true