Sensory, Microbiological and Chemical Changes in Vacuum‐Packaged Blue Spotted Emperor (Lethrinus sp), Saddletail Snapper (Lutjanus malabaricus), Crimson Snapper (Lutjanus erythropterus), Barramundi (Lates calcarifer) and Atlantic Salmon (Salmo salar) Fillets Stored at 4°C

Quality assessment of finfish fillets during storage is important to be able to predict the shelf life of the fresh product during distribution. Microbial, chemical (pH, TMA, and TVB‐N), and sensory (Quality index assessment QIA, Torry scheme) changes in vacuum‐packaged blue‐spotted emperor (Lethrin...

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Detalles Bibliográficos
Autores principales: Fuentes‐Amaya, Luisa Fernanda, Munyard, Steve, Fernandez‐Piquer, Judith, Howieson, Janet
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2015
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4867767/
https://www.ncbi.nlm.nih.gov/pubmed/27247777
http://dx.doi.org/10.1002/fsn3.309

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4867767/
https://www.ncbi.nlm.nih.gov/pubmed/27247777
http://dx.doi.org/10.1002/fsn3.309

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