Microbiological, chemical and sensory assessment of iced whole and filleted aquacultured rainbow trout

By S. Chytiri, I. Chouliara, I. Savvaidis, M. Kontominas. 2004

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Quality evaluation of tray-packed tilapia fillets stored at 0°C based on sensory, microbiological, biochemical and physical attributes (2010, methodology): “Previous studies indicated that TVBN value fluctuated in both whole ungutted and filleted rainbow trout during chilled storage and it was proposed as a poor indicator of fish freshness (Chytiri et al., 2004).”