Comparison of freshness quality of cultured and wild sea bass (Dicentrarchus labrax)

Alasalvar, C., Taylor, K. D. A., Oksuz, A., Shahidi, F. and Alexis, M. (2002) Comparison of freshness quality of cultured and wild sea bass (Dicentrarchus labrax). Journal of Food Science, 67 (9). pp. 3220-3226. ISSN 0022-1147

Full content URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb09569...

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Item Type:Article
Item Status:Live Archive

Abstract

Freshness quality of cultured and wild sea bass stored in ice for up to 22 d was evaluated by monitoring sensory quality, levels of nucleotides, and nucleotide breakdown products. Sensory schemes for raw and cooked fish were modified according to the trained panelists' perceptions, during ice storage. Freshness K and related values, namely K, K i, G, P, H, and F r, were calculated. The limit for acceptability of cultured and wild sea bass stored in ice was approximately 16 to 18 d. The sensory score for both cultured and wild raw fish was correlated with some freshness indicators (K, K i, G, P, and F r) values over the entire storage period (r 2 values 0.98).

Keywords:Dicentrarchus, Dicentrarchus labrax, Serranidae
Subjects:D Veterinary Sciences, Agriculture and related subjects > D610 Food Science
Divisions:College of Science > National Centre for Food Manufacturing
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ID Code:9516
Deposited On:19 May 2013 20:15

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