Abstract
AbstractChemical and sensory variables were measured at intervals during the spoilage of different catches of fish stored up to 22 days in ice. The relation between the chemical and sensory variables was examined and found to differ from catch to catch. It is shown that the volatile base content of fish muscle is a less precise index of eating quality than was expected, although it has considerable value.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
