Freshness assessments of Moroccan sardine (Sardina pilchardus): comparison of overall sensory changes to instrumentally determined volatiles.

Abstract

Freshness of ice-stored sardine was assessed by two sensory methods, the quality index method (QIM) and the European Union freshness grading system, and by instrumental means using the method of aroma extract dilution analysis. Screening of sardine potent volatiles was carried out at three freshness stages. In the very fresh state, the plant-like fresh… (More)

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