Freshness assessment of grass carp (Ctenopharyngodon idellus) fillets during stroage at 4 °C by physicochemical, microbiological and sensorial evaluations
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DOI: 10.1111/jfs.12305
Abstract: The freshness of commercial grass carp fillets stored at 4°C was estimated by physicochemical, microbiological and sensorial methods. Total volatile basic nitrogen, trimethylamine, thiobarbituric acid, trichloroacetic acid (TCA)-soluble peptide, water loss, hypoxanthine, inosine and K… read more here.
Keywords: storage; grass; microbiological sensorial; grass carp ... See more keywords