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Cold storage of Piaui fish, Plagioscion squamosissimus (Heckel, 1840): changes in chemical composition and other freshness criteria.

[In Portuguese. / En portugais.]

Author(s) : SANCHEZ L., GOMES M. I., SASE L. E.

Type of article: Article

Summary

Fish landed at Barra Bonita (Brazil) is eviscerated, placed in ice and stored at 1.2 deg C for 0 to 28 days. The changes in water content, lipids, proteins, nitrogenous fractions and pH of the fillets are investigated. PH is the best criterion for freshness of fish.

Details

  • Original title: [In Portuguese. / En portugais.]
  • Record ID : 1992-2860
  • Languages: Portuguese
  • Source: Aliment. Nutr. - vol. 2
  • Publication date: 1990

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