Add to ORKGQuality changes of squid (Loligo vulgaris) during the storage at different temperatures were determined. The squid packed on straphore plates wrapping by strech film were stored at +20 degrees C and +4 degrees C. During the storage sensory, pH, moisture, weight loss, Total Volatil Basic Nitrogen ( TVB-N), Trimethylamine Nitrogen ( TMA-N) analyses were done. The shelf life of squid stored at different temperatures was found to be 1 day at +20 degrees C and 4 days +4 degrees C
The objective of this study was to determine sensorial, microbiological and physicochemical quality ...
The leaching of soluble compounds reduces the efficiency of chemical indices for freshness when fish...
Abstract Lobster is a marine species of great importance in many countries and the biochemical and m...
The chemical composition of European squid (Loligo vulgaris) mantles and tentacles and the lipid oxi...
The after catch quality decrease of squid, Loligo plei, was evaluated, comparing two storage treatme...
Cilj ovog rada je bio ispitati promjene koje se događaju na mišićnom tkivu lignji skladištenih u hla...
The effect of modified atmosphere packaging (MAP) with and without a moisture adsorbent, on the qual...
The iced and frozen storage characteristics of squid (Loligo sp.) are discussed. Squid can be kept i...
Cephalopods are utilized as an important food item in various countries because of its delicacy as r...
The chemical composition of European squid (Loligo vulgaris) mantles and tentacles and the lipid oxi...
Irradiation is considered as an efficient method for the reduction of microorganisms in food. It has...
Not AvailableCareful handling of fish and shellfish onboard at the vessel is of prime importance in ...
10 pages, 3 tables, 2 figures.-- Open AccessBy-products (viscera, tails, skin, etc.) resulting from ...
The present study aims at promoting the use of squid in Scandinavia, a currently unexploited, and po...
Whole ungutted pota and octopus were stored in bulk in stainless steel refrigerated containers under...
The objective of this study was to determine sensorial, microbiological and physicochemical quality ...
The leaching of soluble compounds reduces the efficiency of chemical indices for freshness when fish...
Abstract Lobster is a marine species of great importance in many countries and the biochemical and m...
The chemical composition of European squid (Loligo vulgaris) mantles and tentacles and the lipid oxi...
The after catch quality decrease of squid, Loligo plei, was evaluated, comparing two storage treatme...
Cilj ovog rada je bio ispitati promjene koje se događaju na mišićnom tkivu lignji skladištenih u hla...
The effect of modified atmosphere packaging (MAP) with and without a moisture adsorbent, on the qual...
The iced and frozen storage characteristics of squid (Loligo sp.) are discussed. Squid can be kept i...
Cephalopods are utilized as an important food item in various countries because of its delicacy as r...
The chemical composition of European squid (Loligo vulgaris) mantles and tentacles and the lipid oxi...
Irradiation is considered as an efficient method for the reduction of microorganisms in food. It has...
Not AvailableCareful handling of fish and shellfish onboard at the vessel is of prime importance in ...
10 pages, 3 tables, 2 figures.-- Open AccessBy-products (viscera, tails, skin, etc.) resulting from ...
The present study aims at promoting the use of squid in Scandinavia, a currently unexploited, and po...
Whole ungutted pota and octopus were stored in bulk in stainless steel refrigerated containers under...
The objective of this study was to determine sensorial, microbiological and physicochemical quality ...
The leaching of soluble compounds reduces the efficiency of chemical indices for freshness when fish...
Abstract Lobster is a marine species of great importance in many countries and the biochemical and m...