THE EFFECT OF DIFFERENT COOLING TECHNIQUES ON THE ...

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SemwangaSohn, J.H., Ushio, H., Ishida, N., Yamashita, M., Terayama, M., Ohshima, M. (2007). Effectof bleeding treatment and perfusion of yellow tail on lipid oxidation in post mortem muscle.Journal of Food Chemistry 104 (3): 962-970.Stanbridge, L.H., Board, R.G. (1994). A modification of the pseudomonas selective medium,CFC that allows differentiation between meat pseudomonads and Enterobacteriacae. Lettersin Applied Microbiology 18: 327-328.Stone, H., Sidel J.L. (2004). Descriptive analysis. In Sensory Evaluation Practices, 3rd Ed.(H. Stone and J.L. Sidel, eds.), pp. 201–244, Elsevier, Amsterdam, the Netherlands.Van Spreekens, K.J.A. (1974). The suitability of a modification of Long and Hammer’smedium for the enumeration of more fastidious bacteria from fresh fishery products. AntonieLeuwenhoek 25: 213-219.Wang, T., Jonsdottir, R., Kristinsson, G.H., Thorkelsson, G., Jacobsen, C., Hamaguchi, Y.P.,Olafsdottir, G. (2010). Inhibition of haemoglobin –mediated lipid oxidation in washed codmuscle and cod protein isolates by Fucus vesiculosus extract and fractions. Food Chemistry123: 321-330.UNU-Fisheries Training Programme34
SemwangaAPPENDIX 1 – Torry scheme and QDA attributesTable A – Torry freshness schemeScore Odour FlavourInitially weak odour of boiled Boiled cod liver,10 cod liver, fresh oil, starchy watery, metallic.Shellfish, seaweed,Oily, boiled cod liver,9 boiled meat, oil, cod liver sweet, meaty characteristic.Loss of odour,Sweet/ characteristic flavours8 neutral odour but reduced in intensity.Woodshavings, woodsap,7 vanillinCondensed milk,6 boiled potatoNeutralInsipidMilk jug odours,Slight sourness, trace of5 boiled clothes- like "off"-flavours, rancidLactic acid, sour milkSlight bitterness, sour,4 TMA "off"-flavours, TMA, rancidLower fatty acids (eg acetic or Strong bitter, rubber,3 butyric acid) composed grass, slight sulphide, rancidsoapy, turnipy, tallowyUNU-Fisheries Training Programme35
Page 1 and 2: P.O. Box 1390, Skulagata 4120 Reykj
Page 3 and 4: SemwangaLIST OF FIGURESFigure 1: Te
Page 5 and 6: Semwangaactive spoiler Photobacteri
Page 7 and 8: Semwanga2STATE OF ART2.1 Fish spoil
Page 9 and 10: Semwangacompounds and abundance of
Page 11 and 12: Semwanga2.4 In-process coolingCombi
Page 14 and 15: Semwangaboric acid solution, then t
Page 17 and 18: Semwanga4.2 Shelf life of redfish f
Page 19 and 20: Semwanga5% of the sensory variation
Page 21 and 22: Log cfu /gLog cfu/gLog cfu/gLog cfu
Page 23 and 24: pH (units)NaCl %Semwanga4.5 pH and
Page 25 and 26: Semwanga5DISCUSSIONThe study descri
Page 27 and 28: Semwangaof microbial origin. Indeed
Page 29 and 30: SemwangaACKNOWLEDGEMENTSI extend my
Page 31 and 32: SemwangaEtienne M. (2005). SEAFOODp
Page 33: SemwangaMausse, E. C.J., 2000. Shel
Page 37 and 38: SemwangaAPPENDIX 2 - Mean data with
Page 39 and 40: SemwangaDay 10 Day 13Sensory attrib

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