Effect of gutting on microbiological, chemical, and sensory properties of aquacultured sea bass (Dicentrarchus labrax) stored in ice

By Vassilios D. Papadopoulos, I. Chouliara, A. Badeka, I. Savvaidis, M. Kontominas. 2003

197 citations recorded by the source corpus.

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

Effects of Vacuum Packaging and Wrapping with Chitosan-Based Edible Film on the Extension of the Shelf Life of Sea Bass (Dicentrarchus labrax) Fillets in Cold Storage (4 °C) (2012, background): “Various authors have reported different acceptable limits for the TVBN value of sea bass stored in ice, including 25 mg N/100 g (Kyrana and Lougovois 2002), 26 mg N/100 g (Papadopoulos et al. 2003), 27 mg N/100 g (Taliadourou et al.”
Biochemical, sensory and microbiological attributes of wild turbot (Scophthalmus maximus), from the Black Sea, during chilled storage (2006, background): “Similar results were obtained for farmed turbot in ice (Rodrı́guez et al. (2006)), for farmed sea bass in ice (Papadopoulos et al., 2003) and farmed trout (Rodrı́guez et al., 1999).”
Influence of modified atmosphere packaging on the chilled shelf life of gutted farmed bass (Dicentrarchus labrax) (2006, background): “Also, few information is reported in the literature about gutted and washed sea bass (Özogul, Gökbulut, Özyurt, & Özogul, 2005; Papadopoulos et al., 2003).”