Total volatile base nitrogen and its use to assess freshness in European sea bass stored in ice

Author:

Castro Pedro,Padrón Juan Carlos Penedo,Cansino Ma José Caballero,Velázquez Esther Sanjuán,Larriva Rafael Millán De

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference16 articles.

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

2. Biochemical, microbiological and sensory changes of sea bass (Latelabrax japonicus) under partial freezing storage;Bchang;Journal of Agricultural and Food Chemistry,1998

3. The effect of pH on the enzymatic reduction of trimethylamine oxide;Castell;Journal of the Fisheries Research Board of Canada,1949

4. Commission Decision 95/149/EC of 8 March 1995 fixing the total volatile basic nitrogen (TVB-N) limit values for certain categories of fishery products and specifying the analysis methods to be used. Official Journal, L 097, pp. 84–87.

5. Control of fish quality;Connell,1995

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