Spoilage of farmed European sea bass (Dicentrarchus labrax) during iced storage

dc.contributor.author	Ιωσηφίδης, Χρήστος	el
dc.date.accessioned	2015-01-11T19:44:00Z
dc.date.issued	2015-01-11
dc.identifier.uri	http://hdl.handle.net/11400/3789
dc.rights	An error occurred on the license name.	*
dc.rights.uri	An error occurred getting the license - uri.	*
dc.subject	Food spoilage
dc.subject	farmed fish
dc.subject	Sea basses
dc.subject	Cold storage
dc.subject	Φθορά
dc.subject	καλλιέργεια ψαριών
dc.subject	πέρκα
dc.subject	κατάψυξη
dc.title	Spoilage of farmed European sea bass (Dicentrarchus labrax) during iced storage	en
heal.type	masterThesis
heal.classification	Food technology and engineering
heal.classification	Fish as food
heal.classification	Τεχνολογία τροφίμων
heal.classification	Ψάρια
heal.classificationURI	http://data.seab.gr/concepts/1206d77258fd66c88274d85384bf2041de953cef
heal.classificationURI	http://id.loc.gov/authorities/subjects/sh85048617
heal.classificationURI	N/A-Τεχνολογία τροφίμων
heal.classificationURI	N/A-Ψάρια
heal.keywordURI	http://id.loc.gov/authorities/subjects/sh85050332
heal.keywordURI	http://lod.nal.usda.gov/39530
heal.keywordURI	http://id.loc.gov/authorities/subjects/sh85119206
heal.keywordURI	http://id.loc.gov/authorities/subjects/sh85027926
heal.dateAvailable	10000-01-01
heal.language	en
heal.access	forever
heal.recordProvider	Τεχνολογικό Εκπαιδευτικό Ίδρυμα Αθήνας. Σχολή Τεχνολογίας Τροφίμων & Διατροφής. Τμήμα Τεχνολογίας Τροφίμων	el
heal.publicationDate	1996
heal.bibliographicCitation	Iossiphidis, C. (1996) Spoilage of farmed European sea bass (Dicentrarchus labrax) during iced storage. Master thesis. University of Lincilnshire & Humberside	el
heal.abstract	Quality and freshness of ungutted, marincultured European sea-bass, stored in ice, were evaluated by sensory and chemical methods. A specific sensory scheme based on E. U. and TORRY schemes was developed for the assessment of sea-bass freshness. None of the various chemical parameters examined in this study correlate well with results of the sensory assessment and therefore can not be used as accurate indice of fish freshness particularly during the initial stages of storage. Hy showed a minimal increase during the trial, whereas TBA value did not change conciderably throughout storage. The increase in FFA content was probably due to the diffusion of lipolytic enzymes from fish viscera and did not appear to correlate with quality deterioration. The possibility of using nucleotide catabolites and K-value as freshness indices should be investigated.	en
heal.advisorName	Ευμορφόπουλος, Ε.	el
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