Chemical and Sensory Assessment of Nonspawning Capelin (Mallotus villosus) Subjected to Long Term Frozen Storage

Authors

  • J. R. BOTTA,

    1. Authors Botta, Lauder, Downey and Saint are affiliated with the Inspection Division, Fisheries and Oceans Canada, P.O. Box 5667, St. John's, Newfoundland, Canada A1C 5X1.
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  • J. T. LAUDER,

    1. Authors Botta, Lauder, Downey and Saint are affiliated with the Inspection Division, Fisheries and Oceans Canada, P.O. Box 5667, St. John's, Newfoundland, Canada A1C 5X1.
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  • A. P. DOWNEY,

    1. Authors Botta, Lauder, Downey and Saint are affiliated with the Inspection Division, Fisheries and Oceans Canada, P.O. Box 5667, St. John's, Newfoundland, Canada A1C 5X1.
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  • W. SAINT

    1. Authors Botta, Lauder, Downey and Saint are affiliated with the Inspection Division, Fisheries and Oceans Canada, P.O. Box 5667, St. John's, Newfoundland, Canada A1C 5X1.
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  • The authors sincerely thank P. Brewer, 5. Gulliver, and N. Shouse for their Technical assistance.

  • The assistance of the Captain, crew and scientific staff of the M.V. Gadus Atlantica in procuring the samples and of Ms. J. Longmuir, Dept. of Fisheries and Oceans, Ottawa, Ont. in analyzing the data was gratefully appreciated.

  • Appreciation is extended to F. Brocklehurst, M. Daniels. G. Mugford, D. Noble, J. Noseworthy, and G. Stamp for serving as members of the trained sensory evaluation panel.

ABSTRACT

Nonspawning capelin (Mallotus villosus) were processed immediately after being caught, after 5 days of iced storage or after being frozen at sea and later thawed. Fish from all variables were stored at −23°C for up to 21 months. Both pre-processing treatment and frozen storage time significantly (P ≤ 0.05) affected all sensory variables except appearance. Regardless of treatment, the sensory quality was very stable during early and intermediate stages of frozen storage; capelin processed at sea was superior to that of the other two treatments. Appearance, dimethylamine, timethylamine, moisture and thiobarbituric acid values were dependent upon an interaction between pre-processing treatment and frozen storage time. Hypoxanthine concentration had the greatest potential as an index of sensory quality.

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