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ESTIMATION OF DECOMPOSITION OF FISH MUSCLE

ESTIMATION OF DECOMPOSITION OF FISH MUSCLE The problem of developing a satisfactory method for detecting the early stages of decomposition of flesh foods has received attention from chemists, and bacteriologists f o r many years. It appears, however, that there is no test which can replace reliably the simple organoleptic reactions of taste a n d smell. The development of spoilage is a complex phenomenon, and the reactions which produce a recognizable condition of spoilage i n all probability differ with the species, the tissue, and the conditions. If a tissue were sterile and remained so, the processes of autolysis alone would produce changes which in time would constitute spoilage from a commercial standpoint because of the physical softening and alteration i n taste. The presence of microorganisms introduces another set of variables which depends on the varieties present and the conditions of the environment. A n objective test which could be used as a reliable criterion of the condition of a tissue must paralIel the decomposition prodnccd by autolysis alone and also by infective agents. It should measure autolytic changes and also the rapid increase of the proditeta of bacterial metabolism. One of the most delicate and characteristic tests uscd for measuring the http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Food Science Wiley

ESTIMATION OF DECOMPOSITION OF FISH MUSCLE

Journal of Food Science , Volume 5 (5) – Sep 1, 1940

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References (8)

Publisher
Wiley
Copyright
Copyright © 1940 Wiley Subscription Services, Inc., A Wiley Company
ISSN
0022-1147
eISSN
1750-3841
DOI
10.1111/j.1365-2621.1940.tb17208.x
Publisher site
See Article on Publisher Site

Abstract

The problem of developing a satisfactory method for detecting the early stages of decomposition of flesh foods has received attention from chemists, and bacteriologists f o r many years. It appears, however, that there is no test which can replace reliably the simple organoleptic reactions of taste a n d smell. The development of spoilage is a complex phenomenon, and the reactions which produce a recognizable condition of spoilage i n all probability differ with the species, the tissue, and the conditions. If a tissue were sterile and remained so, the processes of autolysis alone would produce changes which in time would constitute spoilage from a commercial standpoint because of the physical softening and alteration i n taste. The presence of microorganisms introduces another set of variables which depends on the varieties present and the conditions of the environment. A n objective test which could be used as a reliable criterion of the condition of a tissue must paralIel the decomposition prodnccd by autolysis alone and also by infective agents. It should measure autolytic changes and also the rapid increase of the proditeta of bacterial metabolism. One of the most delicate and characteristic tests uscd for measuring the

Journal

Journal of Food ScienceWiley

Published: Sep 1, 1940

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