Shelf life of several marine fish species of Bangladesh during ice storage

Summary Organoleptic, biochemical and bacteriological aspects of five tropical marine fish such as silver jewfish, Bombay duck, big‐eye tuna, Chinese pomfret and ribbon fish stored in ice were studied. Organoleptically all fish were found acceptable for 10–13 days before becoming inedible. Proximate...

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Veröffentlicht in:	International journal of food science & technology 2009-08, Vol.44 (8), p.1485-1494
Hauptverfasser:	Reza, Md. Shaheed, Bapary, Mohammad A. J., Ahasan, Chowdhury T., Islam, Md. Nazrul, Kamal, Md
Format:	Artikel
Sprache:	eng
Schlagworte:	ATPase activity Biological and medical sciences Food industries Fundamental and applied biological sciences. Psychology ice storage Marine myofibril organoleptic proximate composition shelf life solubility Thunnus
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