The aim was to monitor the course of chemical changes (total volatile basic nitrogen, trimethylamine, free fatty acids, peroxide value, malondialdehyde content) in fresh chilled and deep-frozen muscle tissue of 4 commercially important marine fish (Sparus aurata, Dicentrarchus labrax, Scomber scombrus, Salmo salar). The results of our own laboratory tests are included.
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Evaluation of freshness parameters in fish intended for speciality foods
Filename: maso-international-2011-1-page-63–67.pdf | Size: 446.5 KB | Downloads: 1775
Evaluation of freshness parameters in fish intended for speciality foods
Filename: maso-international-2011-1-page-63–67.pdf | Size: 446.5 KB | Downloads: 1775