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Quality Assessment of Farmed Rainbow Trout (Oncorhynchus mykiss) during Chilled Storage

✍ Scribed by M. Rezaei; S.F. Hosseini

Book ID
111405566
Publisher
Institute of Food Technologists
Year
2008
Tongue
English
Weight
125 KB
Volume
73
Category
Article
ISSN
0022-1147

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The sensory characteristics and biochemical freshness-indicator contents of rainbow trout (Oncorhynchus mykiss) stored for up to 12 days (a) in ice without previous gutting (group A), (b) in ice after gutting (group B) and (c) under refrigeration (4Β±5 Β°C) after gutting and vacuum-packing (group C) w