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STORAGE CHARACTERISTICS OF SARDINE (SARDINA PILCHARDUS, WALBAUM) HELD IN ICE AND CHILLED SEAWATER.
Author(s) : BARHOUMI M.
Summary
SARDINES WERE IMMEDIATELY COOLED ON BOARD WITH REFRIGERATED SEAWATER OR ICE. THE QUALITY WAS ASSESSED BY ORGANOLEPTIC EVALUATION (RAW AND COOKED FISH), TITRATION OF TOTAL VOLATILE BASES, TRIMETHYLAMINE, PEROXIDE VALUE, PH AND TOTAL MICROORGANISM COUNTS. THE RESULTS SHOW THAT REFRIGERATED SEAWATER CAN BE ADVANTAGEOUSLY USED IN ORDER TO STORE SARDINES FOR 5 TO 6 DAYS. FISH IN ICE IS ACCEPTABLE FOR 3 TO 4 DAYS.
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Pages: 1981-4
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Details
- Original title: STORAGE CHARACTERISTICS OF SARDINE (SARDINA PILCHARDUS, WALBAUM) HELD IN ICE AND CHILLED SEAWATER.
- Record ID : 1983-0562
- Languages: English
- Source: Advances in the refrigerated treatment of fish.
- Publication date: 1981
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Food quality and safety. Microbiology;
Fish and fish product - Keywords: Oxidation; Ice; Microbiology; Trimethylamine; Chilling; Organoleptic property; Sardine; Seafood; Fish; Ph; Chilled water; Sea water
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- Date : 1981
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- Source: Advances in the refrigerated treatment of fish.
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- Date : 1990/09/18
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- Author(s) : RIVERO J. E.
- Date : 1981
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- Source: Advances in the refrigerated treatment of fish.
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HANDLING, QUALITY AND YIELD OF FRESH HAKE.
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- Date : 1981
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- Source: Advances in the refrigerated treatment of fish.
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