Freshness assessment of ray fish stored in ice by biochemical, chemical and physical methods

Food Chemistry

Volumn 125, Issue 1, 2011, Pages 49-54

  Ocano Higuera V M ^a   Maeda Martinez A N ^b   Marquez Rios E ^a   Canizales Rodriguez D F ^a   Castillo Yanez F J ^a   Ruiz Bustos E ^a   Graciano Verdugo, A Z ^a   Plascencia Jatomea, M ^a  

^a UNIVERSIDAD DE SONORA   (Mexico)

^b CENTRO DE INVESTIGACIONES BIOLÓGICAS DEL NOROESTE   (Mexico)

Author keywords

Freshness; K value; Postmortem changes; Quality; Ray fish muscle

Indexed keywords

FRESHNESS; K-VALUES; POSTMORTEM CHANGES; QUALITY; RAY FISH MUSCLE;

FISH; MUSCLE; TEXTURES; THERMOANALYSIS; WATER CONTENT;

ICE;

ADENOSINE TRIPHOSPHATE; ICE; INOSINE PHOSPHATE; TRIMETHYLAMINE; WATER;

ARTICLE; CHEMICAL ANALYSIS; FISH; FISH MEAT; FOOD STORAGE; NONHUMAN; PH; STORAGE TEMPERATURE;

TULIP BREAKING VIRUS;

EID: 77957859695     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.08.034     Document Type: Article

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