Sensory and Chemical Evaluation of Sunshine Bass(Morone chrysops×M. saxatilis)Fillets During Frozen Storage
Author:
Publisher
Informa UK Limited
Subject
Aquatic Science,Ecology
Link
http://www.tandfonline.com/doi/pdf/10.1080/10256018808623883
Reference29 articles.
1. CHALLENGES OF EVALUATING SENSORY ATTRIBUTES IN THE PRESENCE OF OFF-FLAVORS (GEOSMIN AND 2-METHYLISOBORNEOL)
2. Sensory Characteristics of Selected Species of Freshwater Fish in Retail Distribution
3. Ability of chemical measurements to differentiate oxidative stabilities of frozen minced muscle tissue from farm-raised striped bass and hybrid striped bass
4. Suppression of lipid oxidation in phosphatidylcholine liposomes and ground pork by spray-dried porcine plasma
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2. Listeria monocytogenes is inhibited on fillets of cold‐smoked sunshine bass, Morone chrysops × Morone saxatilis , with an edible corn zein‐based coating incorporated with lemongrass essential oil or nisin;Journal of the World Aquaculture Society;2018-11-04
3. Edible Corn‐zein‐based Coating Incorporated with Nisin or Lemongrass Essential Oil Inhibits Listeria monocytogenes on Cultured Hybrid Striped Bass, Morone chrysops × Morone saxatilis , Fillets During Refrigerated and Frozen Storage;Journal of the World Aquaculture Society;2018-04-16
4. Fish performance, fillet characteristics, and health assessment index of rainbow trout (Oncorhynchus mykiss) fed diets containing adequate and high concentrations of lipid and vitamin E;Aquaculture;2003-04
5. Sampling channel catfish ponds for pre-harvest off-flavor detection;Aquacultural Engineering;2002-08
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