Εμφάνιση απλής εγγραφής

dc.contributor.author Κυρανά, Βασιλική Ρ. el
dc.contributor.author Λουγκοβόης, Βλαδίμηρος Π. el
dc.date.accessioned 2015-05-28T09:16:47Z
dc.date.available 2015-05-28T09:16:47Z
dc.date.issued 2015-05-28
dc.identifier.uri http://hdl.handle.net/11400/11319
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://onlinelibrary.wiley.com/doi/10.1046/j.1365-2621.2002.00572.x/abstract el
dc.subject Fish
dc.subject Composition
dc.subject Σύνθεση
dc.subject Ψάρι
dc.subject Freshness indicators
dc.subject Δείκτες φρεσκάδας
dc.subject Quality assessment
dc.subject Ποιοτική αξιολόγηση
dc.title Sensory, chemical and microbiological assessment of farm-raised European sea bass (Dicentrarchus labrax) stored in melting ice 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.keywordURI http://zbw.eu/stw/descriptor/14158-2
heal.identifier.secondary ISSN: 09505423
heal.identifier.secondary DOI: 10.1046/j.1365-2621.2002.00572.x
heal.language en
heal.access campus
heal.recordProvider Τεχνολογικό Εκπαιδευτικό Ίδρυμα Αθήνας. Σχολή Τεχνολογίας Τροφίμων & Διατροφής. Τμήμα Τεχνολογίας Τροφίμων el
heal.publicationDate 2002-03
heal.bibliographicCitation Kyrana, V. R. and Lougovois, V. P. (2002). Sensory, chemical and microbiological assessment of farm-raised European sea bass (Dicentrarchus labrax) stored in melting ice. "International Journal of Food Science and Technology", 37(3), March 2002. pp 319-328. Available from: http://onlinelibrary.wiley.com/doi/10.1046/j.1365-2621.2002.00572.x/abstract. [Accessed 27/03/2002] en
heal.abstract Farm raised European sea bass (Dicentrarchus labrax) were stored in melting ice for a period up to 22 days from the time of harvest, and sensory, chemical, and microbiological assessments were made at intervals. The storage life of the ungutted fish, determined by sensory evaluation of the cooked flesh, was 19 days. Of the chemical tests, only k1 value provided a useful means of monitoring early storage change. Trimethylamine, total volatile bases and pH showed practically no change during the first half of the edible storage life of the fish. Changes in free fatty acid (FFA) content and thiobarbituric acid (TBA) value could not be used to determine loss of acceptability or end of storage life. Sulphide producing bacteria constituted a very low proportion of the total aerobic flora, suggesting that the common sulphide producer Shewanella putrefaciens was not a major spoiler of sea bass in this trial. en
heal.journalName International Journal of Food Science and Technology en
heal.journalType peer-reviewed
heal.fullTextAvailability true


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Εμφάνιση απλής εγγραφής

Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 3.0 Ηνωμένες Πολιτείες Εκτός από όπου ορίζεται κάτι διαφορετικό, αυτή η άδεια περιγράφεται ως Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 3.0 Ηνωμένες Πολιτείες