Comparative quality assessment of cultured and wild sea bream (Sparus aurata) stored in ice

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 7, 2002, Pages 2039-2045

  Alasalvar, Cesarettin ^a   Taylor, K D Anthony ^a   Shahidi, Fereidoon ^b  

^a UNIVERSITY OF LINCOLN   (United Kingdom)

^b MEMORIAL UNIVERSITY OF NEWFOUNDLAND   (Canada)

Author keywords

Cultured and wild sea bream; Freshness indicators; K, Ki, G, P, H, and Fr values; Nucleotides; Sensory assessment; Texture

Indexed keywords

ADENOSINE TRIPHOSPHATE; ICE; INOSINE PHOSPHATE; LIPID; NUCLEOTIDE; PROTEIN;

ANIMAL; AQUACULTURE; ARTICLE; COMPARATIVE STUDY; CRYOPRESERVATION; FAT INTAKE; FISH; FLAVOR; FOOD HANDLING; FOOD PRESERVATION; FOOD STORAGE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MARICULTURE; METABOLISM; NONHUMAN; ODOR; PERCIFORMES; QUALITY CONTROL; SENSATION; TASTE; TIME;

ANIMALIA; ARCHOSARGUS RHOMBOIDALIS; HYPEROGLYPHE POROSA; PERCIFORMES; SPARUS; SPARUS AURATA;

ADENOSINE TRIPHOSPHATE; ANIMALS; DIETARY FATS; FOOD PRESERVATION; FOOD TECHNOLOGY; ICE; INOSINE MONOPHOSPHATE; LIPIDS; NUCLEOTIDES; ODORS; PERCIFORMES; PROTEINS; QUALITY CONTROL; SENSATION; TASTE; TIME FACTORS;

EID: 0037181333     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf010769a     Document Type: Article

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