Veränderungen sensorischer und instrumenteller Parameter während der Gefrierlagerung von Ostseedorsch (Gadus morhua) bei unterschiedlichen Temperaturen


Autoria(s): Mierke-Klemeyer, Sabine; Schubring, Reinhard; Oehlenschläger, Jörg
Data(s)

2003

Resumo

Changes in sensory and instrumental quality parameter sand in thawing drip, cooking drip and total drip loss of frozen stored Baltic cod fillets (Gadus morhua) at different storage temperatures were investigated. Cod fillets stored at –20 °C and –30 °C exhibited the lowest drip losses and obtained the highest sensory scores. Drip losses were found to be highest in cod fillets stored at –10°C and in double frozen fillets stored at –20 °C. These two experiments also gave the lowest sensory scores. The texture parameters increased during storage parallel with storage time. The waterbinding capacity was lowest at –10 °C and almost constant at –30 °C. There is a good correlation between the sensory scores for “tough” and the instrumental texture measurement for hardness and chewiness.

Formato

application/pdf

Identificador

http://aquaticcommons.org/3132/1/03-4_Seite166-179_bf.pdf

Mierke-Klemeyer, Sabine and Schubring, Reinhard and Oehlenschläger, Jörg (2003) Veränderungen sensorischer und instrumenteller Parameter während der Gefrierlagerung von Ostseedorsch (Gadus morhua) bei unterschiedlichen Temperaturen. Informationen für die Fischwirtschaft aus der Fischereiforschung, 50(4), pp. 166-180.

Idioma(s)

de

Relação

http://aquaticcommons.org/3132/

http://aquacomm.fcla.edu/3132

Palavras-Chave #Fisheries
Tipo

Article

NonPeerReviewed