Sensory and chemical characteristics of selected Gulf of Mexico coastal herring species

Gulf of Mexico coastal herrings may become an important alternative fisheries resource for U.S. commercial fisherman. Effects of on board handling on sensory characteristics of chub mackerel (Scomber japonicus) and rough scad (Trachurus lathami) were investigated. Proximate and fatty acid compositio...

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Bibliographic Details
Published in:Journal of food science 1997-05, Vol.62 (3), p.626-631
Main Authors: Jahncke, M.L. (National Marine Fisheries Service, Pascagoula, MS.), Gooch, J.A
Format: Article
Language:English
Subjects:
ALMACENAMIENTO CONGELADO
ANALISIS ORGANOLEPTICO
ANALYSE ORGANOLEPTIQUE
ARENQUE
Ariomma bondi
Biological and medical sciences
Chemical reactions
Decapterus punctatus
Decapturus punctatus
Etrumeus teres
fatty acids
Fish
Fish and seafood industries
Fishing industry
Food industries
FROZEN STORAGE
Fundamental and applied biological sciences. Psychology
GOLFE DU MEXIQUE
GOLFO DE MEXICO
GULF OF MEXICO
HARENG
herring
HERRINGS
mackerel
Marine
ON-BOARD HANDLING
ORGANOLEPTIC ANALYSIS
Scomber japonicus
sensory quality
STOCKAGE CONGELE
Storage
Trachurus lathami
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Summary:Gulf of Mexico coastal herrings may become an important alternative fisheries resource for U.S. commercial fisherman. Effects of on board handling on sensory characteristics of chub mackerel (Scomber japonicus) and rough scad (Trachurus lathami) were investigated. Proximate and fatty acid composition of chub mackerel, rough scad, round scad (Decapturus punctatus), round herring (Etrumeus teres), and silver rag (Ariomma bondi) were determined to provide nutritional and product formulation data. Chub mackerel and rough scad had similar sensory characteristics found in other commercial species, which, with proper on board handling, could be maintained during frozen storage. Proximate and fatty acid compositions of the fish varied by species, season, and year
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.1997.tb04447.x