Title of object

Chemical, Sensory Andmicrobiological, Changes of Naturel and Cultured Rainbow Trout (Oncorhynchus mykiss) During Ice Storage

Object description

In this study, chemical, sensory and microbiological changes of natural and cultured rainbow trout (Oncorhynchus mykiss Walbaum, 1792) during the iced storage period. There was not significant differences in sensory parameters of natural and cultured rainbow trout at the beginning of the storage, although differences between groups were in significant towards the end of the storage periods (P<0.05). the sensory results correlated well with microbiological results. The sensory and microbiological...

Language of object

Turkish

Author(s) / Publisher

Emre Yavuzer

Discipline(s)

Fish and Aquatic Products

Keywords

rainbow trout, biogenic amines, fish quality

Technical format

Text

Intended end-user role

Learner

Learning resource type

Thesis

Typical age range

U18

Copyright - Restrictions

This resource is licensed under the license(CC-BY-NC-ND) Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported

Cost with use

No

Source code available

No