Spoilage of Tropical Fish and Product Development: Proceedings of a Symposium Held in Conjunction with the Sixth Session of the Indo-Pacific Fishery Commission Working Party on Fish Technology and Marketing : Royal Melbourne Institute of Technology, Melbourne Australia, 23-26 October 1984
Food & Agriculture Org., 1985 - 474 pages
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acceptable acid Alteromonas ambient temperature analysis appearance assessment average bacterial bacterial count Batch boxes brine brown carried changes characteristics chemical chilled colour compared composition containers cooked count delay determined developed dried drying effect evaluation fermented Figure fillets fish Fisheries flavour flesh Food fresh frozen Group growth gutted handling higher histamine important increase indicated initial isolated levels limit loss mackerel marine meat method mince moisture months muscle mussels nitrogen observed obtained odour oil sardine packed period Philippines plate prepared present Press processing protein Pseudomonas range raw material rejection reported respectively salt samples sausages scores sensory shelf showed shown significant silage slightly species spoilage storage stored Table taste Technology texture threadfin bream tilapia trevally trial tropical fish Type unwashed values washed weight whole