Effect of salting and smoking-method on the keeping quality of chub mackerel (Scomber japonicus): Biochemical and sensory attributes

Food Chemistry

Volumn 93, Issue 3, 2005, Pages 511-520

  Goulas, Antonios E ^a   Kontominas, Michael G ^a  

^a UNIVERSITY OF IOANNINA   (Greece)

Author keywords

Biochemical analysis; Hot smoked chub mackerel; Salting; Sensory assessment; Shelf life; Vacuum packaging

Indexed keywords

NITROGEN; THIOBARBITURIC ACID; TRIMETHYLAMINE; VOLATILE AGENT;

ARTICLE; CHEMICAL ANALYSIS; FISH; FOOD ANALYSIS; FOOD PRESERVATION; FOOD QUALITY; FOOD STORAGE; QUALITY CONTROL; SEA FOOD;

RASTRELLIGER; SCOMBER JAPONICUS;

EID: 19544363435     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.09.040     Document Type: Article

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