Biochemical changes and quality loss during chilled storage of farmed turbot (Psetta maxima)

By S. Aubourg, C. Piñeiro, J. M. Gallardo, J. Barros-Velázquez. 2005

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On the possible effects of harvesting season and chilled storage on the fatty acid profile of the fillet of farmed gilthead sea bream (Sparus aurata) (2007, background): “Aubourg et al. (2005), after preserving pieces of muscle of farmed turbot (Psetta maxima) at 4 C for up to 29 days, detected a higher content in FFA from day 9, which peaked on day 26.”
Biochemical, sensory and microbiological attributes of wild turbot (Scophthalmus maximus), from the Black Sea, during chilled storage (2006, background): “Similar results were found with farmed turbot, sardine, herring and European eel stored in ice (Aubourg et al., 2005; Özogul et al., 2004; Özogul et al., 2005).”