Sensory , microbiological and chemical assessment of the freshness of red mullet ( Mullus barbatus ) and goldband goatfish ( Upeneus moluccensis ) during storage in ice

@inproceedings{zyurt2009SensoryM,
  title={Sensory , microbiological and chemical assessment of the freshness of red mullet ( Mullus barbatus ) and goldband goatfish ( Upeneus moluccensis ) during storage in ice},
  author={G{\"u}ls{\"u}n {\"O}zyurt and Esmeray Kuley and Serhat {\"O}zk{\"u}t{\"u}k and Fatih {\"O}zogul},
  year={2009}
}
The shelf life of red mullet and goldband goatfish during ice storage were studied in terms of sensory, microbiological and chemical changes. The sensory acceptability limit was 8 days for goldband goatfish (Upeneus moluccensis) and 11 days for red mullet (Mullus barbatus) stored in ice. The TVC level was correlated with sensory assessment. The TVC exceeded 7 log cfu g 1 after 8 days for goldband goatfish, and 11 days for red mullet. At the end of storage period, pH, TVB-N, TBA, FFA and PV for… CONTINUE READING
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