Chilling

Study the Chemical, Physical Changes and Microbial Growth as Quality Measurement of Fish

Mohammed Saud Al-Jasser & Fahad Mohammed Al-Jasass · Annual Research & Review in Biology · 2014

This study examined the effects of chilling, freezing, packaging, temperature and storage time on the physical, chemical changes and microbiological growth in barred Spanish mackerel (Scomberomorous commerson). At time 0 the free fatty acid, trimethylamine, and thiobarbituric aci...