Quality changes and shelf life of pearl spot, mullet and tilapia during storage at ambient temperatures and in ice

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dc.contributor.authorVarma, P.R.G.
dc.contributor.authorMathen, C.
dc.contributor.authorThomas, F.
dc.date.accessioned2014-02-22T05:30:31Z
dc.date.available2014-02-22T05:30:31Z
dc.date.issued1983
dc.description.abstractDate on changes occurring in the quality and shelf-life of Pearl spot (Etroplus suratensis), Mullet (Liza corsula) and Tilapia (Tilapia mossambica) during storage at ambient temperature (28-30 degree C) and in the ice (0 degree C) are presented. The shelf life of Tilapia was 10 hr and 11 days at ambient temperature and in ice respectively, of Pearl spot 10 hr and 12 days and of Mullet 8 hr and 6 days. The corresponding changes in total bacterial count, total volatile nitrogen and Intelectron Fish Tester VI readings are also given.en_US
dc.identifier.citationJournal of Food Science and Technology 1983: 20, 219-222en_US
dc.identifier.urihttp://hdl.handle.net/123456789/1576
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.subjectPearl spoten_US
dc.subjectmulleten_US
dc.subjecttilapiaen_US
dc.subjectambient temperatureen_US
dc.titleQuality changes and shelf life of pearl spot, mullet and tilapia during storage at ambient temperatures and in iceen_US
dc.typeArticleen_US
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