Sensory, chemical and microbiological assessment of farm-raised European sea bass (Dicentrarchus labrax) stored in melting ice

By Vasiliki R. Kyrana, V. Lougovois. 2002

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A Review on Correlations between Fish Freshness and pH during Cold Storage (2008, methodology): “Table 2: Changes in pH, trimethylamine oxide (TMAO) and volatile bases, free fatty acid (FFA) and thiobarbituric acid (TBA) value in European sea bass over the period of iced storage([4])”
Influence of modified atmosphere packaging on the chilled shelf life of gutted farmed bass (Dicentrarchus labrax) (2006, background): “Sea bass (Dicentrarchus labrax) is one of the main marine fish species aqua-cultured in the Mediterranean countries (Kyrana & Lougovois, 2002).”
Biochemical, sensory and microbiological attributes of wild turbot (Scophthalmus maximus), from the Black Sea, during chilled storage (2006, unknown): “As a result of these events, sensory quality of fish deteriorates (Chang, Chang, Shiau, & Pan, 1998; Kyrana & Lougovois, 2002; Özogul, Polat, & Özogul, 2004; Özogul, Özyurt, Özogul, Kuley, & Polat, 2005; Rodrı́guez, Besteiro, & Pascual, 1999; Surette, Gill, & LeBlanc, 1988; Yamanaka, Shiomi, &…”