Global ETD Search
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Showing 1 to 2 of 2 for “"Fish quality"”.
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An investigation into aspects of consumer preference for some fish species using sensory evaluation techniques.
The attitudes of consumers towards white fish are discussed, and the sensory features of flesh products and their quality are considered. A review of the investigation of fish quality by sensory evaluation and instrumental techniques is presented and the use and analysis of relevant methods of …
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Determination of decomposition rates in selected mid-Atlantic fish species stored under iced and super-chilling temperatures
Three different species of fish (sea trout, Spanish mackerel and catfish) were studied. Samples undergoing normal spoilage were compared with samples which had undergone a sanitizing treatment with alcohol. Differential temperature storage studies were conducted at 290 °F (-1.7 °C) and 32 °F (0 …