Freshness evaluation in European whitefish (Coregonus wartmanni) during chill storage

Tapani Hattula, Martti Kiesvaara, M. Moran

Research output: Contribution to journalArticleScientificpeer-review

30 Citations (Scopus)


The decomposition of ATP was followed to evaluate the freshness of whitefish (Coregonus wartmanni). Decomposition rate was lower in whitefish caught in August than those caught in other seasons. No seasonal differences were found in sensory quality. Whitefish were acceptable with a maximum K value of 80% and a minimum inosine monophosphate concentration of 1.0 micromoles/g.

Original languageEnglish
Pages (from-to)1212-1215
JournalJournal of Food Science
Issue number6
Publication statusPublished - 1993
MoE publication typeA1 Journal article-refereed


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