Fish processing by-products. Olfactometric assessment of chemical deodorization. Uboczne produkty przetwórstwa ryb morskich. Ocena olfaktometryczna chemicznej metody dezodoryzacji
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2013-01-01
Authors
Opaliński, Sebastian
Korczyński, Mariusz
Koziel, Jacek
Bubel, Fabiola
Dobrzański, Zbigniew
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Koziel, Jacek
Professor Emeritus
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Food Science and Human NutritionCivil, Construction and Environmental EngineeringAgricultural and Biosystems EngineeringToxicology
Abstract
Salmon bones (waste) were deodorized by washing with aq. solns. of H2O2 (conc. 5%), citric acid (5%) and EtOH (85%) and tested for odor by gas-chromatog., mass spectrometric and olfactometric anal. of headspace gases. The odors were tested by 3 independent panelists. The highest odor mitigation efficiency was detd. for H2O2 and citric acid treatment of the bones.
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This article is published as Opalinski S., M. Korczynski, J.A. Koziel, F. Bubel, Z. Dobrzanski. Fish processing by-products. Olfactometric assessment of chemical deodorization. Uboczne produkty przetworstwa ryb morskich. Ocena olfaktometryczna chemicznej metody dezodoryzacji, Przemysl Chemiczny 92, no. 6 (2013): 1159-1162. Posted with permission.
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Tue Jan 01 00:00:00 UTC 2013