Effects of Washing Freshwater Fish on Keeping Quality
1971 ◽
Vol 28
(5)
◽
pp. 783-785
◽
Keyword(s):
Slime from several freshwater fish species was a good bacteriological medium and supported growth of 109–1010 organisms per gram. Fish stored at 3 C became inedible after several days even though the flesh contained few bacteria. Diffusion of metabolic products resulting from bacterial growth on the slime produced strong odors and flavors in the flesh. Under commercial conditions, washed lake whiteflsh (Coregonus clupeaformis) had lower bacterial numbers and coliform counts and higher organoleptic ratings than unwashed samples.
1973 ◽
Vol 30
(5)
◽
pp. 685-688
◽
2013 ◽
Vol 26
(2 (special Issue))
◽
pp. 182-197
2013 ◽
Vol 142
(6)
◽
pp. 1602-1614
◽
Keyword(s):
2021 ◽
Vol 25
(6)
◽
pp. 243-257
Keyword(s):
Keyword(s):
Keyword(s):