Effect of pre-icing duration on quality deterioration of iced Nile perch (Lates niloticus)

Food Chemistry

Volumn 85, Issue 1, 2004, Pages 13-17

  Karungi, C ^a   Byaruhanga, Y B ^a   Muyonga, J H ^a  

^a MAKERERE UNIVERSITY   (Uganda)

Author keywords

Fish deterioration; Fish preservation; Icing; Nile perch

Indexed keywords

FATTY ACID; NITROGEN;

ARTICLE; BIODEGRADATION; CONTROLLED STUDY; FISH; FOOD ANALYSIS; FOOD FREEZING; FOOD PRESERVATION; FOOD SPOILAGE; LATES NILOTICUS; LIPOLYSIS; MICROBIAL GROWTH; NONHUMAN;

LATES NILOTICUS;

EID: 0242456060     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(03)00291-7     Document Type: Article

References (11)

1. Ababouch L.H., Souibri L., Rhaliby K., Ouahdi O., Battal M., Busta F.F. Quality changes in sardines (Sardina pilchardus) stored in ice and at ambient temperature. Food Microbiology. 13:1996;123-132.
2. Benjakul S., Visessanguan W., Tueksuban J. Changes in physico-chemical properties and gel-forming ability of lizardfish (Saurida tumbil) during post-mortem storage in ice. Food Chemistry. 80:2003;535-544.
3. Connell J.J. Control of fish quality. 1975;Fishing News (Books), Surrey.
4. Gram, L.,Oundo, J. O., & Bon, J. (1989). Shelf life of Nile perch (Lates niloticus) dependent on storage temperature and initial bacterial load. In: Proceedings of FAO expert consultation paper on fish technology in Africa held in Abidjan Cote d'voire, 25-28 April 1988.FAO Rome, Italy. Pp 24-36.
5. Gram L., Wedell-Neergaard C., Huss H.H. The bacteriology of fresh and spoiling Nile perch. International Journal of Food Microbiology. 10:1990;303-316.
6. Harrigan W.F., McCance C. Laboratory methods in food and dairy microbiology. 1976;Academic Press, London.
7. Kirk R.S., Sawyer R. Pearson's composition and analysis of foods. 9th ed: 1991; Longman Scientific and Technical, London.
8. Lindsay, R. C. (1991). Flavour of fish. Paper presented at 8th World Congress of Food Science & Technology, 29th September-4th October, Toronto, Canada.
9. Marrakchi E., Bennour A.M., Bouchriti N., Hamama A., Tagafait H. Sensory, chemical and microbial assessments of Moroccan sardines (Saedina pilchardus) stored in ice. Journal of Food Protection. 53:1990;600-605.
10. Olafsdottir G., Martinsdottir E., Oehlenschlager J., Dalgaarg P., Undeland I., Mackie I.M., Henehan G., Nielsen J., Nilsen H. Method to evaluate fish freshness in research and industry. Trends in Food Technology. 8:1997;258-265.
11. Ssali, W. M. (1989). Chemical composition data for Nile perch (Lates niloticus) and its application to the utiliosation of the spicies. In: Proceedings of FAO expert consultation paper on fish technology in Africa held in Abidjan Cote d'voire, 25-28 April 1988.FAO Rome, Italy. Pp 17-23.