ETHANOL ACCUMULATIONS IN MUSCLE TISSUE AS A CHEMICAL INDICATOR OF FISH SPOILAGE
- 1 June 1983
- journal article
- Published by Hindawi Limited in Journal of Food Biochemistry
- Vol. 7 (2), 87-92
- https://doi.org/10.1111/j.1745-4514.1983.tb00788.x
Abstract
Ethanol concentration was shown to accumulate in post mortem muscle tissue of marine fish as storage time increased. Concentration of the alcohol was determined using a rapid, enzymatic procedure. A study was conducted under commercially simulated storage conditions comparing the effectiveness of ethanol in monitoring fish spoilage to three more common quality tests. The ethanol method mas shown to be as effective as established organoleptic, chemical, and biological testing procedures when following fish flesh degradation.Keywords
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