Now showing items 1-10 of 266
Changes in Sensory and Physical Parameters in Chill-Stored Farmed Coho Salmon (Oncorhynchus kisutch)
(Taylor & Francis, 2016)
This work focuses on changes in sensory and physical properties of coho salmon (Oncorhynchus kisutch) during chilled storage (24 days). A marked change (p < 0.05) in the results of sensory analysis was found in the flesh ...
Changes during chilled storage of whole tilapia and short-term frozen storage of tilapia fillets
This study evaluated the physicochemical changes in Nile tilapia (n = 82, 373.71 ± 61.91 g) refrigerated for up to 92 h and in the frozen fillets. The tilapias were captured with nets, slaughtered by ice and water shock ...
Effect of controlled atmosphere on postharvest quality of 'Douradao' peaches
(Soc Brasileira Ciencia Tecnologia AlimentosCampinasBrasil, 2011)
MODIFIED ATMOSPHERE PACKAGING EXTENDING THE STORAGE LIFE OF 'DOURADAO' PEACH
(Soc Brasileira FruticulturaJaboticabal SpBrasil, 2010)
Chemical changes during the chilled storage of chilean jack mackerel (Trachurus murphyi): effect of a plant-extract icing system
(Academic Press, 2009)
Chilean jack mackerel (Trachurus murphyi) is an underutilised medium-fat fish species, captured in large volumes but commercialised in the fish meal and surimi industries. This study provides a first approach including a ...
Sensory and physical changes in chilled farmed coho salmon (oncorhynchus kisutch): effect of previous optimized hydrostatic high-pressure conditions
The effect of a previous hydrostatic high-pressure (HHP) treatment on sensory and physical quality of chilled coho salmon (Oncorhynchus kisutch) was investigated. As a first stage, a 2(2) factorial design based on the ...
Lipid damage in farmed rainbow trout (Oncorhynchus mykiss) after slaughtering and chilled storage
(WILEY-V C H VERLAG GMBH, 2008-12)
The flow ice system including ozone (OFI condition) was tested for slaughtering and storage (up to 16 days) of farmed rainbow trout (Oncorhynchus mykiss). Lipid damage analyses were carried out and compared to sensory ...
Effect of hydrostatic high-pressure treatment on proteins, lipids and nucleotides in chilled farmed salmon (Oncorhynchus kisutch) muscle
The effect of a previous hydrostatic highpressure (HHP) treatment on hydrolysis, breakdown and aggregation events in chemical constituents of chilled farmed coho salmon (Oncorhynchus kisutch) was studied. Three different ...
Tomato cv. 'Micro-Tom' as a model system to study postharvest chilling tolerance
(Elsevier Science, 2015-03)
Storage at low temperature is a common practice to extend the market life of many vegetables. Among other horticultural crops, tomato fruit suffers chilling injury when it is storage under refrigerated conditions. Much ...