Surti, T., Taylor, K. D. A. and Ma'ruf, W. F. (2002) The effect of delayed icing on the quality and shelf life of red snapper (Lutjanus argentimuculatus). Tropical Science, 42 (3). pp. 93-98. ISSN 0041-3291
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| Item Type: | Article |
|---|---|
| Item Status: | Live Archive |
Abstract
Red snapper were caught by long line and kept in ice for up to 8 h and then either retained in ice or kept for 2-12 h at tropical ambient (30 ± 1°C) before icing. The 2 h delay reduced the shelf life from 16 to 10 days and every further hour reduced the shelf life by about one more day. Total volatile bases were a very good chemical indicator of the quality of red snapper, while trimethylamine and hypoxanthine were reasonably good indicators of quality.
| Keywords: | Fish analysis |
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| Subjects: | D Veterinary Sciences, Agriculture and related subjects > D610 Food Science |
| Divisions: | College of Science > National Centre for Food Manufacturing |
| ID Code: | 9519 |
| Deposited On: | 08 Jul 2013 13:37 |
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