Please use this identifier to cite or link to this item: http://hdl.handle.net/11400/3302
Title: Chemical and sensory evaluation of maricultured gilt-head sea bream (sparus auratus) stored in ice
Authors: Καράλης, Κωνσταντίνος
Committee Members: [χ.ό.]
Item type: Postgraduate thesis
Keywords: chemical evaluation;Sensory evaluation;Mariculture;Sparus aurata;sea bream;store in ice;Χημική αξιολόγηση;αισθητηριακή αξιολόγηση;τσιπούρα;αποθήκευση σε πάγο
Subjects: Agriculture
Mariculture
Γεωργία
Ιχθυοκαλλιέργεια
Issue Date: 2-Jan-2015
Date of availability: 2-Jan-2015
Publishing institution: Τεχνολογικό Εκπαιδευτικό Ίδρυμα Αθήνας. Σχολή Τεχνολογίας Τροφίμων & Διατροφής. Τμήμα Τεχνολογίας Τροφίμων
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.
Language: English
Citation: Karalis, K. (1996). Chemical and sensory evaluation of maricultured gilt-head sea bream (sparus auratus) stored in ice. Master thesis. University of Lincolnshire & Humberside
Access scheme: Publicly accessible
License: Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 3.0 Ηνωμένες Πολιτείες
URI: http://hdl.handle.net/11400/3302
Appears in Collections:Εκπαιδευτικό υλικό

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