메뉴 건너뛰기




Volumn 222, Issue 1-2, 2006, Pages 130-138

Effects of using slurry ice on the microbiological, chemical and sensory assessments of aquacultured sea bass (Dicentrarchus labrax) stored at 4 °c

Author keywords

Chilled storage; Quality control; Sea bass; Shelf life; Slurry ice

Indexed keywords

DICENTRARCHUS LABRAX; SERRANIDAE; SPARIDAE;

EID: 28644443912     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-005-0117-8     Document Type: Article
Times cited : (24)

References (25)
  • 1
    • 3142670921 scopus 로고    scopus 로고
    • Enhanced shelf-life of chilled European hake (Merluccius merluccius) stored in slurry ice as determined by sensory and assessment of microbiological activity
    • Rodriguez O, Losada V, Auborg SP, Barros-Velazquez J (2004) Enhanced shelf-life of chilled European hake (Merluccius merluccius) stored in slurry ice as determined by sensory and assessment of microbiological activity. Food Res Int 37:749-757
    • (2004) Food Res Int , vol.37 , pp. 749-757
    • Rodriguez, O.1    Losada, V.2    Auborg, S.P.3    Barros-Velazquez, J.4
  • 2
  • 3
    • 0012820797 scopus 로고    scopus 로고
    • Onboard processing of deepwater pink shrimp (Parapenaeus longirostris) with liquid ice: Effect on quality
    • Huidobro A, Lopez-Caballero M, Mendes R (2002) Onboard processing of deepwater pink shrimp (Parapenaeus longirostris) with liquid ice: Effect on quality. Eur Food Res Technol 213(4/5):267-272
    • (2002) Eur Food Res Technol , vol.213 , Issue.4-5 , pp. 267-272
    • Huidobro, A.1    Lopez-Caballero, M.2    Mendes, R.3
  • 4
    • 84892776204 scopus 로고    scopus 로고
    • Slaughtering of gilt-head seabream (Sparus aurata) in liquid ice: Influence on fish quality
    • Huidobro A, Mendes R, Nunes ML (2001) Slaughtering of gilt-head seabream (Sparus aurata) in liquid ice: Influence on fish quality. Eur Food Res Technol 213(4/5):267-272
    • (2001) Eur Food Res Technol , vol.213 , Issue.4-5 , pp. 267-272
    • Huidobro, A.1    Mendes, R.2    Nunes, M.L.3
  • 6
    • 84987319357 scopus 로고
    • Quality changes of pondraised hybrid striped sea bass during chillpack and refrigerated storage
    • Body LC, Green DP, LePors LA (1992) Quality changes of pondraised hybrid striped sea bass during chillpack and refrigerated storage. J Food Sci 59-62
    • (1992) J Food Sci , pp. 59-62
    • Body, L.C.1    Green, D.P.2    Lepors, L.A.3
  • 7
    • 21444448203 scopus 로고    scopus 로고
    • Comparison of the official EC method for the determination of total volatile bases in fish with routine methods
    • Vyncke W (1996) Comparison of the official EC method for the determination of total volatile bases in fish with routine methods. Archiv für Lebensmittelhygiene, 47:110-112
    • (1996) Archiv für Lebensmittelhygiene , vol.47 , pp. 110-112
    • Vyncke, W.1
  • 10
    • 0035238919 scopus 로고    scopus 로고
    • Freshness assessment of cultured sea bream (Sparus aurata) by chemical, physical and sensory methods
    • Alasalvar C, Taylor KDA, Oksuz A, Garhtwaite T, Alexis MN, Grigorakis K (2001) Freshness assessment of cultured sea bream (Sparus aurata) by chemical, physical and sensory methods. Food Chem. 72:33-40
    • (2001) Food Chem. , vol.72 , pp. 33-40
    • Alasalvar, C.1    Taylor, K.D.A.2    Oksuz, A.3    Garhtwaite, T.4    Alexis, M.N.5    Grigorakis, K.6
  • 11
    • 0002239074 scopus 로고
    • Occurrence and significance of trimethylamine oxide cand its derivatives in fish and shellfish
    • Martin RE, Flick GJ, Hebard CE, Ward DR (eds) Avi: Westport, CO
    • Hebard CE, Flick GJ, Martin RE (1982) Occurrence and significance of trimethylamine oxide cand its derivatives in fish and shellfish. In: Martin RE, Flick GJ, Hebard CE, Ward DR (eds) Chemistry and Biochemistry of Marine Food Products. Avi: Westport, CO, pp 149-304
    • (1982) Chemistry and Biochemistry of Marine Food Products , pp. 149-304
    • Hebard, C.E.1    Flick, G.J.2    Martin, R.E.3
  • 12
    • 0031200776 scopus 로고    scopus 로고
    • Quality assessment of seven Mediterranean fish during storage on ice
    • Simeonidou S, Govaris A, Vareltzis K (1998) Quality assessment of seven Mediterranean fish during storage on ice. Food Res Int 30(7):479-484
    • (1998) Food Res Int , vol.30 , Issue.7 , pp. 479-484
    • Simeonidou, S.1    Govaris, A.2    Vareltzis, K.3
  • 13
    • 0002496141 scopus 로고
    • Fresh fish quality and quality changes
    • FAO, Rome
    • Huss HH (1988) Fresh fish quality and quality changes. FAO Fisheries Series, No. 29, FAO, Rome
    • (1988) FAO Fisheries Series , vol.29
    • Huss, H.H.1
  • 15
    • 0037719755 scopus 로고    scopus 로고
    • Effect of gutting on microbiological, chemical, and sensory properties of aquacultured sea bass (Dicentrarchus labrax) stored in ice
    • Papadopoulos V, Chouliara I, Badeka A, Savvaidis IN, Kontominas MG (2003) Effect of gutting on microbiological, chemical, and sensory properties of aquacultured sea bass (Dicentrarchus labrax) stored in ice. Food Microbiol 20:411-420
    • (2003) Food Microbiol , vol.20 , pp. 411-420
    • Papadopoulos, V.1    Chouliara, I.2    Badeka, A.3    Savvaidis, I.N.4    Kontominas, M.G.5
  • 17
    • 9644296524 scopus 로고    scopus 로고
    • Effect of chilled storage in flow ice on the microbiological quality and shelf life of farmed turbot (Psetta maxima) isolation and identification of major proteolytic bacteria
    • 33rd WEFTA and 48th AFTC Meetings, Reykjavik, Iceland
    • Rodriguez O, Barros-Velazquez J, Ojea A, Pineiro C, Gallardo JM, Aubourg S (2003) Effect of chilled storage in flow ice on the microbiological quality and shelf life of farmed turbot (Psetta maxima) isolation and identification of major proteolytic bacteria. In: Proceedings of the First Joint Trans-Atlantic Fisheries Technology Conference, TAFT 2003, 33rd WEFTA and 48th AFTC Meetings, Reykjavik, Iceland, pp 73-74
    • (2003) Proceedings of the First Joint Trans-Atlantic Fisheries Technology Conference, TAFT 2003 , pp. 73-74
    • Rodriguez, O.1    Barros-Velazquez, J.2    Ojea, A.3    Pineiro, C.4    Gallardo, J.M.5    Aubourg, S.6
  • 20
    • 0029150646 scopus 로고
    • Qualitative and quantitative characterization of spoilage bacteria from packed fish
    • Dalgaard P (1995) Qualitative and quantitative characterization of spoilage bacteria from packed fish. Int J Food Microbiol 26:319-333
    • (1995) Int J Food Microbiol , vol.26 , pp. 319-333
    • Dalgaard, P.1
  • 21
    • 28644451138 scopus 로고    scopus 로고
    • Brochothrix thermosphacta, a dominant organism in during the ice storage of fish and shrimp
    • Drosinos EH, Nychas G-JE (1996) Brochothrix thermosphacta, a dominant organism in during the ice storage of fish and shrimp. Food Microbiol 19:617-625
    • (1996) Food Microbiol , vol.19 , pp. 617-625
    • Drosinos, E.H.1    Nychas, G.-J.E.2
  • 22
    • 0030297237 scopus 로고    scopus 로고
    • Microbiological spoilage of fish and fish products
    • Gram L, Huss H (1996) Microbiological spoilage of fish and fish products. Int J Food Microbiol 33:589-595
    • (1996) Int J Food Microbiol , vol.33 , pp. 589-595
    • Gram, L.1    Huss, H.2
  • 23
    • 0034715170 scopus 로고    scopus 로고
    • Application of a systematic procedure to develop a microbial model for rapid fish shelf life predictions
    • Koutsoumanis K, Nychas G-JE (2000) Application of a systematic procedure to develop a microbial model for rapid fish shelf life predictions. Int J Food Microbiol 60:171-184
    • (2000) Int J Food Microbiol , vol.60 , pp. 171-184
    • Koutsoumanis, K.1    Nychas, G.-J.E.2
  • 24
    • 0031319619 scopus 로고    scopus 로고
    • Assessment of shelf-life of maricultured gilthead sea bream (Sparus aurata) stored in ice
    • Kyrana VR, Lougovois VP, Valsamis DS (1997) Assessment of shelf-life of maricultured gilthead sea bream (Sparus aurata) stored in ice. Int J Food Sci Technol32:339-347
    • (1997) Int J Food Sci Technol , vol.32 , pp. 339-347
    • Kyrana, V.R.1    Lougovois, V.P.2    Valsamis, D.S.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.