Add to ORKGThe study developed a sensory scheme based on the Quality Index (QI) and estimated the shelf-life for whole tambaqui, Colossoma macropomum (Cuvier, 1818), stored in ice, assessing and determining the most appropriate chemical, physical, bacteriological and quality sensory parameters and their changes during storage time. Ninety six fish were evaluated at 1, 3, 5, 8, 10, 12, 15, 17, 19 and 22 days of ice-storage..
We investigated the effect of Alpinia zerumbet essential oil on the quality and shelf life of tambaq...
Customers prefer tilapia (Oreochromis niloticus), one of the most popular freshwater fish species fa...
Despite its commercial value, the shelf-life of the Atlantic mackerel (Scomber scombrus) during refr...
Este estudo apresenta a avaliação da qualidade de tambaqui (Colossoma macropomum) conservado em gelo...
Freshness is the main concern of seafood quality, and the principal method to evaluate seafood fresh...
O objetivo desse estudo foi determinar a vida útil da tilápia do Nilo (Oreochromis niloticus) inteir...
O tambaqui (Colossoma macropomum), peixe de ocorrência natural da bacia amazônica, destaca-se pelo s...
The raw material used in developing this research were fish of the species, Pargo (Lutjanus purpureu...
The objective of this study was to develop the Quality Index Method (QIM) for skinned fillets from f...
Tambaqui is the main fish species farmed in the Amazon. It is produced on industrial scale, slaughte...
The freshness of Goldlined seabream Rhabdosargus sarba stored at 0ºC for 12 days was assessed using ...
The purpose of this work was to assess the quality of pacu (Piaractus mesopotamicus) and tambaqui (C...
AbstractThe aim of this work was to develop a quality index method (QIM) scheme for whole ice-boxed ...
The access to a wider variety of farmed fish species is an increasing consumer demand. Solea sp. are...
The quality of fish is affected by various factors such as, source species, freshness, and storage c...
We investigated the effect of Alpinia zerumbet essential oil on the quality and shelf life of tambaq...
Customers prefer tilapia (Oreochromis niloticus), one of the most popular freshwater fish species fa...
Despite its commercial value, the shelf-life of the Atlantic mackerel (Scomber scombrus) during refr...
Este estudo apresenta a avaliação da qualidade de tambaqui (Colossoma macropomum) conservado em gelo...
Freshness is the main concern of seafood quality, and the principal method to evaluate seafood fresh...
O objetivo desse estudo foi determinar a vida útil da tilápia do Nilo (Oreochromis niloticus) inteir...
O tambaqui (Colossoma macropomum), peixe de ocorrência natural da bacia amazônica, destaca-se pelo s...
The raw material used in developing this research were fish of the species, Pargo (Lutjanus purpureu...
The objective of this study was to develop the Quality Index Method (QIM) for skinned fillets from f...
Tambaqui is the main fish species farmed in the Amazon. It is produced on industrial scale, slaughte...
The freshness of Goldlined seabream Rhabdosargus sarba stored at 0ºC for 12 days was assessed using ...
The purpose of this work was to assess the quality of pacu (Piaractus mesopotamicus) and tambaqui (C...
AbstractThe aim of this work was to develop a quality index method (QIM) scheme for whole ice-boxed ...
The access to a wider variety of farmed fish species is an increasing consumer demand. Solea sp. are...
The quality of fish is affected by various factors such as, source species, freshness, and storage c...
We investigated the effect of Alpinia zerumbet essential oil on the quality and shelf life of tambaq...
Customers prefer tilapia (Oreochromis niloticus), one of the most popular freshwater fish species fa...
Despite its commercial value, the shelf-life of the Atlantic mackerel (Scomber scombrus) during refr...