Abstract
| Original language | English |
|---|---|
| Title of host publication | Quality attributes of muscle foods |
| Editors | Youling L. Xiong, Chi-Tang Ho, Fereidoon Shahidi |
| Place of Publication | New York |
| Publisher | Kluwer/Plenum Publishers |
| Chapter | 14 |
| Pages | 211-218 |
| Number of pages | 8 |
| ISBN (Electronic) | 9781461547310 |
| ISBN (Print) | 9780306461163, 9781461371441 |
| DOIs | |
| Publication status | Published - 1999 |
| Externally published | Yes |
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Effect of cooking on consumers perception of Mackerel (Scomber scombrus) of poor quality. / Alasalvar, Cesarettin; Quantick, Peter C.; Grigor, John M.
Quality attributes of muscle foods. ed. / Youling L. Xiong; Chi-Tang Ho; Fereidoon Shahidi. New York : Kluwer/Plenum Publishers, 1999. p. 211-218.Research output: Chapter in Book/Report/Conference proceeding › Chapter
TY - CHAP
T1 - Effect of cooking on consumers perception of Mackerel (Scomber scombrus) of poor quality
AU - Alasalvar, Cesarettin
AU - Quantick, Peter C.
AU - Grigor, John M.
PY - 1999
Y1 - 1999
N2 - Wrapped and unwrapped raw mackerel samples, stored chilled (Chilled mackerel) and frozen then chilled (FC mackerel), were monitored for histamine content and assessed by sensory means over 3 days of storage. A score of about 20 coincided with the level at which fish were considered unacceptable by members of the panel. All samples showed good quality up to day 3 except unwrapped FC mackerel which showed fair quality. Cooked mackerel samples were also assessed during the same period for flavor, odor, texture and overall opinion about the effect of cooking on overall aroma quality. All samples showed normal flavor characteristics of good quality fish during storage. Although highly significant differences (P<0.01) were observed in wrapped and unwrapped FC and chilled mackerel samples over 3 days of storage, no significant differences (P>0.05) were observed between the trials when the cooked mackerel samples were used. This indicated that cooking would appear to have masked any undesirable changes observed in fish, provided these changes were not extreme. Further investigation showed that cooking resulted in increases in the quantity of aldehydes detected. This might be crucial for overall aroma quality by masking some of the undesirable aroma changes in fish
AB - Wrapped and unwrapped raw mackerel samples, stored chilled (Chilled mackerel) and frozen then chilled (FC mackerel), were monitored for histamine content and assessed by sensory means over 3 days of storage. A score of about 20 coincided with the level at which fish were considered unacceptable by members of the panel. All samples showed good quality up to day 3 except unwrapped FC mackerel which showed fair quality. Cooked mackerel samples were also assessed during the same period for flavor, odor, texture and overall opinion about the effect of cooking on overall aroma quality. All samples showed normal flavor characteristics of good quality fish during storage. Although highly significant differences (P<0.01) were observed in wrapped and unwrapped FC and chilled mackerel samples over 3 days of storage, no significant differences (P>0.05) were observed between the trials when the cooked mackerel samples were used. This indicated that cooking would appear to have masked any undesirable changes observed in fish, provided these changes were not extreme. Further investigation showed that cooking resulted in increases in the quantity of aldehydes detected. This might be crucial for overall aroma quality by masking some of the undesirable aroma changes in fish
U2 - 10.1007/978-1-4615-4731-0_14
DO - 10.1007/978-1-4615-4731-0_14
M3 - Chapter
SN - 9780306461163
SN - 9781461371441
SP - 211
EP - 218
BT - Quality attributes of muscle foods
A2 - Xiong, Youling L.
A2 - Ho, Chi-Tang
A2 - Shahidi, Fereidoon
PB - Kluwer/Plenum Publishers
CY - New York
ER -