Qualitätsvergleich zwischen maschinen- und handgeschälten Nordseegarnelen
After the evaluation of 48 samples consisting of hand andmachine-peeled sand shrimps it can be stated that there was no significant difference in quality between both. The quality of the sand shrimps was evaluated by sensorially performed paired comparison as well as by estimating the microbial load and the volatile amines (MMA, DMA, TMA). Additionally, the colour characteristics were measured instrumentally. To characterise the influence of the technological regime measurements of pH and of the salt content were performed. The quality of sand shrimp is further influenced by technological steps as freezing, cooking procedure and preservatives used. From the hygienic point of view the machine-peeling was without any objections. The microbial load was small and below the limit set by EC. Measurement of volatile amines was not suited to make visible difference created be the various peeling methods.
| Main Authors: | , |
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| Format: | article biblioteca |
| Language: | German |
| Published: |
1999
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| Subjects: | Fisheries, fish quality, method comparison, sensoric test, chemical properties, sand shrimp, Crangon crangon, |
| Online Access: | http://hdl.handle.net/1834/21038 |
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