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Assessment of shelf-life of maricultured gilthead sea bream (Sparus aurata) stored in ice.

Author(s) : KYRANA V. R., LOUGOVOIS V. P., VALSAMIS D. S.

Type of article: Article

Summary

Gilthead sea bream (Sparus aurata) were stored in melting ice (0 deg C) for a period of 24 days from the time of harvest with sensory assessments of the whole raw fish and of the cooked fish flesh conducted at regular intervals. Freshness and sensory score for flavour of the cooked fillets were studied. pH and lipid deterioration were also determined. With the possible exception of hypoxanthine, none of the chemicals investigated was particularly useful as an indicator of change.

Details

  • Original title: Assessment of shelf-life of maricultured gilthead sea bream (Sparus aurata) stored in ice.
  • Record ID : 1999-1022
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 32 - n. 4
  • Publication date: 1997/08
  • Document available for consultation in the library of the IIR headquarters only.

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