Comparison of selected methods of assessing freshness quality and remaining storage life of iced gilthead sea bream (Sparus aurata)

dc.contributor.author	Λουγκοβόης, Βλαδίμηρος Π.	el
dc.contributor.author	Κυρανάς, Ευστράτιος Ρ.	el
dc.contributor.author	Κυρανά, Βασιλική Ρ.	el
dc.date.accessioned	2015-05-28T08:24:41Z
dc.date.available	2015-05-28T08:24:41Z
dc.date.issued	2015-05-28
dc.identifier.uri	http://hdl.handle.net/11400/11318
dc.rights	Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 3.0 Ηνωμένες Πολιτείες	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.source	http://www.sciencedirect.com/science/article/pii/S096399690200220X#	el
dc.subject	Gilthead sea bream
dc.subject	Τσιπούρα
dc.subject	K1 value
dc.subject	Quality index
dc.subject	Δείκτης ποιότητας
dc.subject	Sulphide-producing bacteria
dc.subject	Υδρόθειο που παράγουν τα βακτήρια
dc.subject	Torrymeter
dc.title	Comparison of selected methods of assessing freshness quality and remaining storage life of iced gilthead sea bream (Sparus aurata)	en
heal.type	journalArticle
heal.classification	Food technology
heal.classification	Ichthyology
heal.classification	Τεχνολογία τροφίμων
heal.classification	Ιχθυολογία
heal.classificationURI	http://skos.um.es/unescothes/C01577
heal.classificationURI	http://id.loc.gov/authorities/subjects/sh85064050
heal.classificationURI	N/A-Τεχνολογία τροφίμων
heal.classificationURI	N/A-Ιχθυολογία
heal.identifier.secondary	ISSN: 09639969
heal.identifier.secondary	DOI: 10.1016/S0963-9969(02)00220-X
heal.language	en
heal.access	campus
heal.recordProvider	Τεχνολογικό Εκπαιδευτικό Ίδρυμα Αθήνας. Σχολή Τεχνολογίας Τροφίμων & Διατροφής. Τμήμα Τεχνολογίας Τροφίμων	el
heal.publicationDate	2003
heal.bibliographicCitation	Lougovois, V. P., Kyranas, E. R. and Kyrana, V. R. (2003). Comparison of selected methods of assessing freshness quality and remaining storage life of iced gilthead sea bream (Sparus aurata). "Food Research International", 36(6), 2003. pp 551-560. Available from: http://www.sciencedirect.com/science/article/pii/S096399690200220X#. [Accessed 11/11/2002]	en
heal.abstract	Quality changes of whole, iced gilthead sea bream were monitored by sensory evaluation, k1 value, GR Torrymeter, and bacterial counts. The methods were tested for their suitability to determine freshness quality and remaining storage life in ice. Depending on the measured parameter, post-mortem age of the iced fish could be predicted with an accuracy of ±1.5-3.6 days. Although assessment of cooked fish flavour is the underlying basis for establishing the state of the fish, the quality index method can be more effective for routine freshness evaluations. The k1 value provides a useful means of monitoring early storage change, resulting primarily from autolytic reactions. Counts of sulphide-producing bacteria can be used to determine the time to rejection, while total counts at 20°C are only poor measures of freshness quality. The GR Torrymeter offers a unique practical tool for assessing freshness quality and remaining storage life of iced gilthead sea bream.	en
heal.publisher	Elsevier Science Ltd	en
heal.journalName	Food Research International	en
heal.journalType	peer-reviewed
heal.fullTextAvailability	true