Sensory, microbiological, physical and chemical properties of cuttlefish (Sepia officinalis) and broadtail shortfin squid (Illex coindetii) stored in ice

LWT

Volumn 41, Issue 9, 2008, Pages 1655-1664

  Vaz Pires, Paulo ^a,b   Seixas, Pedro ^a,b   Mota, Micaela ^a,b   Lapa Guimarães, Judite ^c   Pickova, Jana ^d   Lindo, Andreia ^e   Silva, Teresa ^e  

^a UNIVERSITY OF PORTO   (Portugal)

^b UNIVERSITY OF PORTO   (Portugal)

^c UNIVERSITY OF CAMPINAS   (Brazil)

^d SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

^e UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

Author keywords

Cephalopods; Cuttlefish; Microbial counts; QIM; RT Freshmeter; Sensory analysis; Shortfin squid

Indexed keywords

AMINO ACIDS; CHEMICAL ANALYSIS; DIGITAL STORAGE; FOOD STORAGE; METABOLISM; MOLLUSCS; QUALITY CONTROL; SENSORY ANALYSIS; SHELLFISH; SPOILAGE; UREA;

CEPHALOPOD; CUTTLEFISH; ILLEX COINDETII; MICROBIAL COUNT; MICROBIOLOGICAL ANALYSIS; PHYSICAL AND CHEMICAL PROPERTIES; QUALITY INDEX METHODS; RT-FRESHMETER; SEPIA OFFICINALIS; SHORTFIN SQUID;

FISH;

BACTERIA (MICROORGANISMS); CEPHALOPODA; ILLEX COINDETII; SEPIA OFFICINALIS; SEPIIDAE;

EID: 47649131094     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2007.10.003     Document Type: Article

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