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Original Articles

Sensory, Chemical, and Microbiological Attributes of Sea Bream (Sparus Aurata): Effect of Washing and Ice Storage

Pages 421-434 | Received 11 Dec 2005, Accepted 09 Jun 2006, Published online: 10 Aug 2007

Keep up to date with the latest research on this topic with citation updates for this article.

Read on this site (4)

Rogério Mendes. (2019) Technological processing of fresh gilthead seabream (Sparus aurata): A review of quality changes. Food Reviews International 35:1, pages 20-53.
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Paraskevoula T. Agrafioti & Eugenios Katsanidis. (2012) Effects of Additives on the Selected Quality Attributes and Cooking Yield of Squid: Modelling and Optimization. International Journal of Food Properties 15:3, pages 579-589.
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Salim Sharifian, Eshagh Zakipour, Mohammad Seddiq Mortazavi & Ali Arshadi. (2011) Quality Assessment of Tiger Tooth Croaker (Otolithes ruber) During Ice Storage. International Journal of Food Properties 14:2, pages 309-318.
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Articles from other publishers (20)

C Litaay, RDA Opier, SM Horhoruw, J Hehuwat, H Arfah & MJ Rugebregt. (2023) Post-Catch Handling Affects the Quality of Skipjack Tuna (Katsuwonus pelamis). IOP Conference Series: Earth and Environmental Science 1224:1, pages 012014.
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Lavernchy Jovanska, Chun-Hui Chiu, Yi-Cheun Yeh, Wen-Dee Chiang, Chang-Chi Hsieh & Reuben Wang. (2022) Development of a PCL-PEO double network colorimetric pH sensor using electrospun fibers containing Hibiscus rosa sinensis extract and silver nanoparticles for food monitoring. Food Chemistry 368, pages 130813.
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Alaa El-Din A. Bekhit, Benjamin W.B. Holman, Stephen G. Giteru & David L. Hopkins. (2021) Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review. Trends in Food Science & Technology 109, pages 280-302.
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Konstantinos Koutsoumanis, Ana Allende, Avelino Alvarez‐Ordóñez, Declan Bolton, Marianne Chemaly, Robert Davies, Alessandra De Cesare, Lieve Herman, Friederike Hilbert, Roland Lindqvist, Maarten Nauta, Luisa Peixe, Giuseppe Ru, Marion Simmons, Panagiotis Skandamis, Elisabetta Suffredini, Sigurjón Arason, Karen Bekaert, Míriam R García, Marios Georgiadis, Winy Messens, Olaf Mosbach‐Schulz & Sara Bover‐Cid. (2020) The use of the so‐called ‘tubs’ for transporting and storing fresh fishery products. EFSA Journal 18:4.
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José M. Miranda, Marcos Trigo, Jorge Barros-Velázquez & Santiago P. Aubourg. (2018) Quality Enhancement of Chilled Lean Fish by Previous Active Dipping in Bifurcaria bifurcata Alga Extract. Food and Bioprocess Technology 11:9, pages 1662-1673.
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José M. Miranda, Mónica Carrera, Jorge Barros-Velázquez & Santiago P. Aubourg. (2018) Impact of previous active dipping in Fucus spiralis extract on the quality enhancement of chilled lean fish. Food Control 90, pages 407-414.
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Levent İzci & Olcay Şimşek. (2017) Determination of quality properties of meagre ( Argyrosomus regius ) fillets coated with chitosan‐based edible films . Journal of Food Safety 38:1.
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Adèle Silbande, Sandra Adenet, Christine Chopin, Josiane Cornet, Juliette Smith-Ravin, Katia Rochefort & Françoise Leroi. (2018) Effect of vacuum and modified atmosphere packaging on the microbiological, chemical and sensory properties of tropical red drum ( Sciaenops ocellatus ) fillets stored at 4 °C. International Journal of Food Microbiology 266, pages 31-41.
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Levent İZCİ, Furkan EKİCİ & Ali GÜNLÜ. (2017) Coating with chitosan film of sea bream (Sparus aurata) fillets: determining shelf life in refrigerator conditions. Food Science and Technology 38:1, pages 54-59.
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Ása Jacobsen, Hóraldur Joensen & Jonhard Eysturskarð. (2017) Gaping and loss of fillet firmness in farmed salmon ( Salmo salar L.) closely correlated with post-slaughter cleaning of the abdominal cavity . Aquaculture Research 48:1, pages 321-331.
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Ioannis S. Boziaris & Foteini F. Parlapani. 2017. The Microbiological Quality of Food. The Microbiological Quality of Food 61 98 .
Conrado Carrascosa, Rafael Millán, Pedro Saavedra, José Raduán Jaber, António Raposo, Esteban Pérez, Tania Montenegro & Esther Sanjuán. (2013) Microbiological evolution of gilthead sea bream (Sparus aurata) in Canary Islands during ice storage. Journal of Food Science and Technology 52:3, pages 1586-1593.
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Salim Sharifian, Ebrahim Alizadeh, Mohammad Seddiq Mortazavi & Mohsen Shahriari Moghadam. (2011) Effects of refrigerated storage on the microstructure and quality of Grouper (Epinephelus coioides) fillets. Journal of Food Science and Technology 51:5, pages 929-935.
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Ş. Yasemin Tosun & Özkan Özden. (2014) Survey of Inhibition of Listeria Monocytogenes in Hot-Smoked Rainbow Trout Fillets for Food Safety . Journal of Food Processing and Preservation 38:1, pages 338-346.
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Conrado Carrascosa, Rafael Millán, Pedro Saavedra, José R. Jaber, Tania Montenegro, António Raposo, Esteban Pérez & Esther Sanjuán. (2014) Predictive models for bacterial growth in sea bass ( Dicentrarchus labrax ) stored in ice . International Journal of Food Science & Technology 49:2, pages 354-363.
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Ioannis S. Boziaris. 2014. Seafood Processing. Seafood Processing 1 8 .
Rodolfo MascheroniA Borderías. 2012. Operations in Food Refrigeration. Operations in Food Refrigeration 173 186 .
Nuray Erkan, Gonca Üretener, Hami Alpas, Arif Selçuk, Özkan Özden & Sencer Buzrul. (2011) The effect of different high pressure conditions on the quality and shelf life of cold smoked fish. Innovative Food Science & Emerging Technologies 12:2, pages 104-110.
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Antonio J. Borderías & Isabel Sánchez-Alonso. (2011) First Processing Steps and the Quality of Wild and Farmed Fish. Journal of Food Science 76:1, pages R1-R5.
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Santiago P. Aubourg, Victoria Álvarez & Javier Pena. (2010) Lipid hydrolysis and oxidation in farmed gilthead seabream (<i>Sparus aurata</i>) slaughtered and chilled under different icing conditions. Grasas y Aceites 61:2, pages 183-190.
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