Evolution of European sea bass (Dicentrarchus labrax) freshness during storage
The study aimed to assess freshness evolution in 90 European sea bass (Dicentrarchus labrax) analyzed 2h after catch (day 0) and after 1, 2, 4, 6, and 8 days of storage at 2°C. Sea bass weighted 308±37g with average carcass yield of 89.8% and fillet yield of 48.8% slaughter weight...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2010-01-01
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| Series: | Italian Journal of Animal Science |
| Subjects: | |
| Online Access: | http://www.aspajournal.it/index.php/ijas/article/view/875 |