Abstract
ABSTRACTSix New England marine species, yellowtail flounder (Limanda ferruginea), whiting (Merluccius bilinearis), scup (Stenotomus chrysops), butterfish (Peprilus triacanthus), mackerel (Scomber scombrus) and herring (Clupea harenqus), were stored on ice whole, dressed or skin‐on fillets and tested for freshness using the GR Torrymeter. Whole forms of flounder, whiting, scup and butterfish were examined for odor and general appearance. Torrymeter variability and linear relationships during the storage period were established. While the total pattern of Torrymeter decline followed a polynomial regression, quality curves had linear portions with significant correlation coefficients up to 7–8 days of storage. The rate of deterioration of fatty fish was faster than for flounder or scup. A significant linear correlation existed between sensory data and Torrymeter values.
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