Effects of using slurry ice during transportation on the microbiological, chemical, and sensory assessments of aquacultured sea bass (dicentrarchus labrax) stored at 4°C

Critical Reviews in Food Science and Nutrition

Volumn 46, Issue 6, 2006, Pages 453-458

  Cakli, Sukran ^a   Kilinc, Berna ^a   Dincer, Tolga ^a   Tolasa, Sebnem ^a  

^a EGE UNIVERSITY   (Turkey)

Author keywords

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

Indexed keywords

ICE; NITROGEN; SEA WATER;

ANIMAL; AQUACULTURE; ARTICLE; BACTERIAL COUNT; BASS; COLOR; FOOD PRESERVATION; LABORATORY DIAGNOSIS; MEAT; METHODOLOGY; MICROBIOLOGY; PH; SENSATION; TEMPERATURE; TIME; VOLATILIZATION;

ANIMALS; AQUACULTURE; BASS; COLONY COUNT, MICROBIAL; COLOR; FOOD PRESERVATION; HYDROGEN-ION CONCENTRATION; ICE; MEAT; NITROGEN; SEAWATER; SENSATION; SPECIMEN HANDLING; TEMPERATURE; TIME FACTORS; VOLATILIZATION;

DICENTRARCHUS LABRAX; SERRANIDAE; SPARIDAE;

EID: 33746798893     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408390500295425     Document Type: Article

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