SharePhysical, chemical and sensory analysis of sardine (Sardina pilchardus) stored in ice.
Author(s) : NUNES M. L., BATISTA I., MORAO DE CAMPOS R.
Type of article: Article
Summary
Effect of storage time in ice on the changes in organoleptic qualities, pH, Torrymeter measurements and total volatile nitrogen, trimethylamine, trimethylamine oxide and hypoxanthine content in sardines. Search for correlations between the results of this analysis. Characterization of certain indicators of fish freshness.
Details
- Original title: Physical, chemical and sensory analysis of sardine (Sardina pilchardus) stored in ice.
- Record ID : 1993-3394
- Languages: English
- Source: J. Sci. Food Agric. - vol. 59 - n. 1
- Publication date: 1992
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Indexing
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Themes:
Food quality and safety. Microbiology;
Fish and fish product - Keywords: Ice; Chemical composition; Chilling; Organoleptic property; Sardine; Fish; Ph
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- Date : 1991
- Languages : Spanish
- Source: Acta Alimentaria - vol. 28 - n. 219
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- Date : 1984
- Languages : English
- Source: Fish. Technol. - vol. 21 - n. 1
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- Author(s) : SENESI E.
- Date : 1983
- Languages : Italian
- Source: Industria italiana del Freddo - vol. 37 - n. 2
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- Author(s) : WAGNER H.
- Date : 1980
- Languages : German
- Source: Lebensmittelindustrie - vol. 27 - n. 10
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- Author(s) : RYDER J. M., FLETCHER G. C., STEC M. G., SEELYE R. J.
- Date : 1993/04
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 28 - n. 2
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