Influence of raw material quality on quality of iced and frozen white fish products

被引：5

作者：

Giannini, D ^{[1
]}

Parin, MA ^{[1
]}

Gadaleta, L ^{[1
]}

Carrizo, G ^{[1
]}

Zugarramurdi, A ^{[1
]}

机构：

[1] Comis Invest Cient Prov Buenos Aires, Inst Nacl Tecnol Ind, RA-7600 Mar Del Plata, Argentina

来源：

JOURNAL OF FOOD QUALITY | 2001年 / 24卷 / 06期

关键词：

D O I：

10.1111/j.1745-4557.2001.tb00628.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effect of raw material quality on final product quality was assessed. Initial physical, biological, chemical and sensory quality characteristics (total volatile bases, raw organoleptic assessment, freshness flavor, pH, viscosity, solubility, enzymatic activity, Ca2+ sensitivity) were analyzed from actual experience in fish processing plants as well as from data obtained in the literature. These characteristics were studied together on a dimensionless scale, when white fish species, such as hake (Merluccius hubbsi) and cod (Gadus morhua), are processed to obtain iced and frozen products. A linear correlation between raw material and product quality was found. This correlation can be used by the industry in production planning and quality management. It is useful to settle the quality of the raw material to be purchased in order to achieve a certain product quality. Additionally, it can be used to test and check the overall process efficiency.

引用

页码：527 / 538

页数：12

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