Microbiological, chemical and sensory changes of whole and filleted Mediterranean aquacultured sea bass (Dicentrarchus labrax) stored in ice

By Dimitra Taliadourou, Vassilios D. Papadopoulos, Eleni Domvridou, I. Savvaidis, M. Kontominas. 2003

93 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Aquatic Science, Molecular Biology

View Paper: https://www.semanticscholar.org/paper/57db1b0e026220744178c3c9ac6ea7a45e89df85

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1. Ali Günlü
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Citations in the corpus

• 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. 2003) and 28 mg N/100 g (Cakli et al. 2007).”