Chemical and sensory evaluation of maricultured gilt-head sea bream (sparus auratus) stored in ice

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