Share

Comparison of freshness quality of cultured and wild sea bass (Dicentrarchus labrax).

Author(s) : ALASALVAR C., TAYLOR K. D. A., ÖKSÜZ A., et al.

Type of article: Article

Summary

Freshness quality of cultured and wild sea bass stored in ice for up to 22 days was evaluated by monitoring sensory quality, levels of nucleotides, and nucleotide breakdown products. Sensory schemes for raw and cooked fish were modified according to the trained panellists' perceptions, during ice storage. Freshness K and related values, namely K, Ki, G, P, H, and Fr, were calculated. The limit for acceptability of cultured and wild sea bass stored in ice was approximately 16 to 18 days. The sensory score for both cultured and wild raw fish was correlated with some freshness indicators (K, Ki, G, P, and Fr) over the entire storage period.

Details

  • Original title: Comparison of freshness quality of cultured and wild sea bass (Dicentrarchus labrax).
  • Record ID : 2003-2898
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 67 - n. 9
  • Publication date: 2002/11
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (4)
See the source

Indexing