Effects of Gutting and Ungutting on Microbiological, Chemical, and Sensory Properties of Aquacultured Sea Bream (Sparus aurata) and Sea Bass (Dicentrarchus labrax) Stored in Ice-Reference-Cited by-同舟云学术

Effects of Gutting and Ungutting on Microbiological, Chemical, and Sensory Properties of Aquacultured Sea Bream (Sparus aurata) and Sea Bass (Dicentrarchus labrax) Stored in Ice

Published:2006-10 Issue:7 Volume:46 Page:519-527
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Cakli S.,Kilinc B.,Cadun A.,Dincer T.,Tolasa S.

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/10408390500343209

Reference46 articles.

1. Quantitative changes in bacteria, amino acids and biogenic amines in sardine (Sardina pilchardus) stored at ambient temperature (25-28°C) and in ice

2. Freshness assessment of cultured sea bream (Sparus aurata) by chemical, physical and sensory methods

3. AOAC. 1984.Official Methods of Analysis,, 14th ed, 18.031–033. Washington, D.C.: Association of Official Analytical Chemists.

4. Quality Changes of Pond-raised Hybrid Striped Bass during Chillpack and Refrigerated Storage

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