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

Tapani Hattula; Martti Kiesvaara; M. Moran

doi:10.1111/j.1365-2621.1993.tb06150.x

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

Tapani Hattula, Martti Kiesvaara, M. Moran

VTT Technical Research Centre of Finland

Research output: Contribution to journal › Article › Scientific › peer-review

30 Citations (Scopus)

Abstract

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 language	English
Pages (from-to)	1212-1215
Journal	Journal of Food Science
Volume	58
Issue number	6
DOIs	https://doi.org/10.1111/j.1365-2621.1993.tb06150.x
Publication status	Published - 1993
MoE publication type	A1 Journal article-refereed

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title = "Freshness evaluation in European whitefish (Coregonus wartmanni) during chill storage",

abstract = "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. ",

author = "Tapani Hattula and Martti Kiesvaara and M. Moran",

note = "Project code: ELI3501",

year = "1993",

doi = "10.1111/j.1365-2621.1993.tb06150.x",

language = "English",

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AU - Hattula, Tapani

AU - Kiesvaara, Martti

AU - Moran, M.

N1 - Project code: ELI3501

PY - 1993

Y1 - 1993

N2 - 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.

AB - 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.

U2 - 10.1111/j.1365-2621.1993.tb06150.x

DO - 10.1111/j.1365-2621.1993.tb06150.x

M3 - Article

SN - 0022-1147

VL - 58

SP - 1212

EP - 1215

JO - Journal of Food Science

JF - Journal of Food Science

IS - 6

ER -

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

Abstract

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