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Storage quality of fresh and frozen-thawed fish in ice.

Author(s) : MAGNUSSON H., MARTINSDOTTIR E.

Type of article: Article

Summary

The objective was to determine whether traditional quality indexes of fresh (unfrozen) fish like sensory analysis, bacterial counts and trimethylamine content could be applied to thawed whole cod, cod fillets and ocean perch fillets kept in ice. After some trials, it was found that trimethylamine as a spoilage indicator was of no value when evaluating spoilage of thawed whole cod, cod fillets and ocean perch fillets kept in ice.

Details

Original title: Storage quality of fresh and frozen-thawed fish in ice.
Record ID : 1996-1064
Languages: English
Source: Ital. J. Food Sci. - vol. 60 - n. 2
Publication date: 1995/03
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food quality and safety. Microbiology;
Fish and fish product
Keywords: Thawing; Ice; Microbiology; Trimethylamine; Chilling; Quality; Fish; Freezing-thawing; Freezing