THE INFLUENCE OF SLOW THAWING ON EVOLUTION OF SOME BIOCHEMICAL COMPOUNDS IN FROZEN FISHES
The aim of this work was to study the evolution of pH, amino nitrogen and nitrogen from aminoacids in four fish species, during 48 hours of slow thawing, in order to assess the fish spoilage speed in these keeping conditions. The biological material was represented by frozen fishes (carp, catfish, m...
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| Format: | Article |
| Language: | English |
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Stefan cel Mare University of Suceava
2017-06-01
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| Series: | Food and Environment Safety |
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| Online Access: | http://www.fia.usv.ro/fiajournal/index.php/FENS/article/view/495/481 |