Deterioration due to delayed icing and its impacts on the nutritional quality of Malabar travally (Carangoides malabaricus)

International Journal of Food Science and Technology

Volumn 48, Issue 3, 2013, Pages 519-526

  Jeyasanta, K I ^a   Prakash, Sinduja ^a   Carol, G R ^a   Patterson, Jamila ^a  

^a Suganthi Devadason Marine Research Institute   (India)

Author keywords

Carangoides malabaricus; Delayed icing; Nutritional quality; Shelf life; Spoilage indicators

Indexed keywords

BASIC NITROGEN; CARANGOIDES MALABARICUS; DELAYED ICING; FREE FATTY ACID; LIPID CONTENT; MICROBIAL METHOD; NUTRITIONAL QUALITIES; PEROXIDE VALUE; PH VALUE; SENSORY QUALITIES; SHELF LIFE; STORAGE PERIODS; THIOBARBITURIC ACID; TOTAL BACTERIAL COUNT; TRIMETHYLAMINE;

DETERIORATION; FISH; VOLATILE FATTY ACIDS;

SPOILAGE;

BACTERIA (MICROORGANISMS); CARANGOIDES MALABARICUS; PISCES;

EID: 84873058771     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2012.03213.x     Document Type: Article

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