Freshness assessment of ray fish stored in ice by biochemical, chemical and physical methods

Author:

Ocaño-Higuera V.M.,Maeda-Martínez A.N.,Marquez-Ríos E.,Canizales-Rodríguez D.F.,Castillo-Yáñez F.J.,Ruíz-Bustos E.,Graciano-Verdugo A.Z.,Plascencia-Jatomea M.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference42 articles.

1. Evaluation of fish-meal free diets for rainbow trout Oncorhynchus mykiss;Adelizi;Aquaculture Nutrition,1998

2. Comparative quality assessment of cultured and wild sea bream (Sparus aurata) stored in ice;Alasalvar;Journal of Agricultural and Food Chemistry,2002

3. Texture properties of farmed rainbow trout (Oncorhynchus mykiss): effects of diet, muscle fat content and time of storage in ice;Andersen;Journal of the Science and Food Agriculture,1997

4. Anuario Estadístico de Pesca (2006). Comisión Nacional de Acuicultura y Pesca. Secretaría de Agricultura, Ganadería, Desarrollo Rural, Pesca y Alimentación. México.

5. The effect of slaughter method on the quality of rainbow trout (Salmo gairdneri) during storage on ice;Azam;International Journal of Food Science and Technology,1989

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