Abstract
ABSTRACTThe deterioration of snapper (Chrysophrys aurutus) held at 0°C in the presence or absence of bacteria was studied using frozen fillets held at ‐30°C as a reference. Chilled snapper with or without bacteria lost the characteristics of fresh snapper by 9 days and developed unpleasant odors and flavors by 15 days storage. Over this period the sterile portions were never of a better quality than those undergoing normal microbial spoilage. Regression equations for predicting fish quality from the levels of nucleotide catabolites were considered.
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