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dc.contributor.author Καράλης, Κωνσταντίνος el
dc.date.accessioned 2015-01-02T17:15:45Z
dc.date.available 2015-01-02T17:15:45Z
dc.date.issued 2015-01-02
dc.identifier.uri http://hdl.handle.net/11400/3302
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.subject chemical evaluation
dc.subject Sensory evaluation
dc.subject Mariculture
dc.subject Sparus aurata
dc.subject sea bream
dc.subject store in ice
dc.subject Χημική αξιολόγηση
dc.subject αισθητηριακή αξιολόγηση
dc.subject τσιπούρα
dc.subject αποθήκευση σε πάγο
dc.title Chemical and sensory evaluation of maricultured gilt-head sea bream (sparus auratus) stored in ice en
heal.type masterThesis
heal.classification Agriculture
heal.classification Mariculture
heal.classification Γεωργία
heal.classification Ιχθυοκαλλιέργεια
heal.classificationURI http://id.loc.gov/authorities/subjects/sh85081084
heal.classificationURI http://skos.um.es/unescothes/C00112
heal.classificationURI **N/A**-Γεωργία
heal.classificationURI **N/A**-Ιχθυοκαλλιέργεια
heal.keywordURI http://id.loc.gov/authorities/subjects/sh85082084
heal.keywordURI http://id.loc.gov/authorities/subjects/sh85081084
heal.keywordURI http://id.loc.gov/authorities/subjects/sh85126338
heal.language en
heal.access free
heal.recordProvider Τεχνολογικό Εκπαιδευτικό Ίδρυμα Αθήνας. Σχολή Τεχνολογίας Τροφίμων & Διατροφής. Τμήμα Τεχνολογίας Τροφίμων el
heal.publicationDate 1996-09
heal.bibliographicCitation Karalis, K. (1996). Chemical and sensory evaluation of maricultured gilt-head sea bream (sparus auratus) stored in ice. Master thesis. University of Lincolnshire & Humberside el
heal.abstract Quality and freshness of maricultured gilt-head stored in ice were assessed by sensory and chemical methods. A specific sensory scheme based on E.U. and Torry sensory schemes was developed. The various chemical parameters examined in this study can not be used as safe indices of fish freshness, particularly during the initial stages of storage, as none of them correlate well with the results of sensory assessment. Hy and TMA-N showed a minimal increase during the trial, whereas pH value and TVB-N increased considerably only over the later stages of storage. TBA value remained very low throughout storage period and finally, FFA presented significant changes over various stages of iced storage. en
heal.advisorName Λουγκοβόης, Βλαδίμηρος el
heal.committeeMemberName [χ.ό.] el
heal.academicPublisher Τεχνολογικό Εκπαιδευτικό Ίδρυμα Αθήνας. Σχολή Τεχνολογίας Τροφίμων & Διατροφής. Τμήμα Τεχνολογίας Τροφίμων el
heal.academicPublisherID teiath
heal.fullTextAvailability true


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Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 3.0 Ηνωμένες Πολιτείες Except where otherwise noted, this item's license is described as Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 3.0 Ηνωμένες Πολιτείες