Quality deterioration in frozen Nile perch (Lates niloticus) stored at −13 and −27°C

Antioxidant Effects of Grape Pomace on the Quality of Silver Carp(Hypophthalmichthys molitrix)Fillets During Refrigerated Storage

“…The TBA value (as malonaldehyde) was determined calorimetrically. [22] A mixture of 200 mg sample and 1 mL of 1-Butanol for dissolving was added to a 25 mL volumetric flask. Five milliliters of the mixture was pipetted into a dry stoppered test tube, and 5 mL of TBA reagent (prepared by dissolving 200 mg of 2-TBA in 100 mL 1-Butanol, filtered, stored at 4 • C for not more than seven days) was added.…”

An investigation on characteristics of rainbow trout coated using chitosan assisted with thyme essential oil

“…All the treatments were evaluated each 3-day. The samples for sensory evaluation were prepared by steaming for 60 min at 98 • C. The sensory evaluation was rated on a five-point Hedonic scale to evaluate the taste (1, very poor; 2, poor; 3, not bad or not good; 4, good; 5, excellent) of the samples [17].…”

Effect of pre-freezing icing duration on quality changes in frozen Nile perch (Lates niloticus)

“…DMA and FA accumulation has been shown to correlate with protein aggregation, loss of protein functionality and negative textural changes in fish (Chang & Regenstein, 1997). Gram, Wedell-Neergaard, and Huss (1990) reported presence of TMAO in Nile perch while Namulema, Muyonga, and Kaaya (1999) reported rapid textural changes in frozen stored Nile perch. Depending on the fish species, aging on ice may increase (Haard, 1992) or decrease (Ragnarsson & Regenstein, 1989) the rate of textural deterioration during frozen storage.…”