Quality changes and storage life of common carp (Cyprinus carpio) at various storage temperatures

Abstract

A B S T R A C TThe shelf life and jieshness changes in pond-grown common carp (Cyprinus carpio L ) during storage at 0-2"C, 5d"C and room temperature (26-29°C)

The use of thyme and laurel essential oil treatments to extend the shelf life of bluefish (Pomatomus saltatrix) during storage in ice

“…The initial TBA value of fresh carp fillets was low (0.14 mg MDA/kg) and consistent with published data (Gelman et al 1990 (Fasseas et al 2007). Thyme essential oil was the most effective to reduce the formation of fat oxidation, followed by laurel oil.…”

Microbiological Quality of Catfish (Clarias Gariepinus) and Tilapia (Tilapia Mossambica) Obtained from Wet Markets and Ponds in Malaysia

“…Keller [15] revealed that bacteria might increase due to the temperature and time of storage. Other study reported that spoilage was evident after 13 h at room temperature (26-29°C) in fresh common carp (Cyprinus carpio L) [16].…”

“…The coliform level might promoted the deterioration in tilapia and increase the density of coliform. Gelman et al [16] reported that spoilage was evident after 13 h at room temperature (26-29°C) in fresh common carp (Cyprinus carpio L).…”

A History of the Development of Sensory Methods for the Evaluation of Freshness of Fish

“…Lupín et al (1980) used an attribute scheme similar to that of Soudan et al (1957) in a study of the spoilage of Patagonian hake, but it is not explicit in the paper that they took the mean of the separate scores as an overall freshness score (though it can be inferred). Gelman et al (1990) also used a scheme similar to that of Soudan et al (1957) including using the mean values of the separate attribute scores as an overall measure of freshness. Workers at the Tasmanian Laboratory Commonwealth Scientific and Industrial Research Organisation (CSIRO) developed an attributes scoring system with summation of the scores to give an index that was the forerunner of the Quality Index Method (QIM) system to be discussed in the next section (Rahman and Olley, 1984;Bremner et al, 1987).…”