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Comparaison entre la fraîcheur du bar (Dicentrarchus labrax) sauvage et d'élevage.

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

Auteurs : ALASALVAR C., TAYLOR K. D. A., ÖKSÜZ A., et al.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Comparison of freshness quality of cultured and wild sea bass (Dicentrarchus labrax).
  • Identifiant de la fiche : 2003-2898
  • Langues : Anglais
  • Source : Ital. J. Food Sci. - vol. 67 - n. 9
  • Date d'édition : 11/2002
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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