Effects of storage in slurry ice on the microbial, chemical and sensory quality and on the shelf life of farmed turbot (Psetta maxima)

Food Chemistry

Volumn 95, Issue 2, 2006, Pages 270-278

  Rodríguez, Óscar ^a   Barros Velázquez, Jorge ^a   Piñeiro, Carmen ^b   Gallardo, José M ^b   Aubourg, Santiago P ^b  

^a UNIVERSITY OF SANTIAGO DE COMPOSTELA   (Spain)

^b INSTITUTO DE INVESTIGACIONES MARINAS   (Spain)

Author keywords

Aquaculture; Chilling; Quality; Shelf life; Slurry ice; Turbot

Indexed keywords

TRIMETHYLAMINE;

ANIMAL TISSUE; ARTICLE; BACTERIUM DETECTION; CONTROLLED STUDY; CRYOPRESERVATION; FOOD ANALYSIS; FOOD PRESERVATION; FOOD QUALITY; LIPID PEROXIDATION; LOW TEMPERATURE; MICROBIAL DEGRADATION; MOLECULAR WEIGHT; NONHUMAN; PROTEIN ANALYSIS; PROTEIN DEGRADATION; PROTEIN STABILITY; SENSORY ANALYSIS; SHELF LIFE; STORAGE; TURBOT;

SCOPHTHALMUS MAXIMUS;

EID: 25144435314     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.11.054     Document Type: Article

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