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

Tapani Hattula, Martti Kiesvaara, M Moran

Research output: Contribution to journalArticleScientificpeer-review

27 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 languageEnglish
Pages (from-to)1212 - 1215
Number of pages4
JournalJournal of Food Science
Volume58
Issue number6
DOIs
Publication statusPublished - 1993
MoE publication typeA1 Journal article-refereed

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Salmonidae
Chills
Coregonus
freshness
inosine monophosphate
degradation
Inosine Monophosphate
Adenosine Triphosphate

Cite this

Hattula, Tapani ; Kiesvaara, Martti ; Moran, M. / Freshness evaluation in European whitefish (Coregonus wartmanni) during chill storage. In: Journal of Food Science. 1993 ; Vol. 58, No. 6. pp. 1212 - 1215.
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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",
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Freshness evaluation in European whitefish (Coregonus wartmanni) during chill storage. / Hattula, Tapani; Kiesvaara, Martti; Moran, M.

In: Journal of Food Science, Vol. 58, No. 6, 1993, p. 1212 - 1215.

Research output: Contribution to journalArticleScientificpeer-review

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T1 - Freshness evaluation in European whitefish (Coregonus wartmanni) during chill storage

AU - Hattula, Tapani

AU - Kiesvaara, Martti

AU - Moran, M

N1 - Project code: ELI3501

PY - 1993

Y1 - 1993

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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

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JO - Journal of Food Science

JF - Journal of Food Science

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