Chemical, Sensory and Microbiological Changes of Spotted Grunter ( Pomadasys commersonnii ) Under Ice Storage

@article{Osibona2014ChemicalSA,
  title={Chemical, Sensory and Microbiological Changes of Spotted Grunter ( Pomadasys commersonnii ) Under Ice Storage},
  author={A. Osibona and M. Ezekiel},
  journal={African Journal of Food, Agriculture, Nutrition and Development},
  year={2014},
  volume={14},
  pages={2141-2160}
}
  • A. Osibona, M. Ezekiel
  • Published 2014
  • Medicine, Chemistry
  • African Journal of Food, Agriculture, Nutrition and Development
  • The effects of two types of ice on the quality of Pomadasys commersonnii with storage time were conducted. The overall sensory evaluation otherwise known as quality index (QI) ranged from 3 – 0, the scores of 3 was for very fresh fish while zero implied deterioration. The QI for fish stored in ice block ranged from 2.9 – 1.0, 2.0 – 0.0, 2.2 – 0.0, 3.0 – 0.0, 2.8 – 0.2 and 3.0 – 1.0 for skin, gill, belly, odour, eyes and colour, respectively and for fish samples stored in ice cube were 2.9-1.0… CONTINUE READING
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