Assessment of freshness and spoilage indices of shrimps und mussels


ERKAN N., Ozden O.

FLEISCHWIRTSCHAFT, vol.85, no.4, pp.125-128, 2005 (Peer-Reviewed Journal) identifier

  • Publication Type: Article / Article
  • Volume: 85 Issue: 4
  • Publication Date: 2005
  • Journal Name: FLEISCHWIRTSCHAFT
  • Journal Indexes: Science Citation Index Expanded
  • Page Numbers: pp.125-128

Abstract

This paper describes the determination of TVB-N-value, indol, biogenic amines and sensory skor in a representative number of frozen (20)/cold (5) storage shrimps und mussels (10) of the Turkish market. Over all 45 Products of shrimps und mussels were tested. Indole concentrations of 15 frozen shrimps, 5 frozen mussels were determined. Products contained > 100 mu g/kg indol. In 10 frozen and 5 cold storage of shrimpssamples TVB-N-value was > 35 mg/100g, but in 10 samples putrescin content > 60 mg/100.