Efficiency of Dry Ice and Ice Combination on Improving the Quality and Shelflife of Seerfish (Scomberomorus commersonii) Steaks
Seerfish (Scomberomorus commersonii) steaks stored in a combination of dry ice and ice at a ratio of 1:0.2:0.5 (fish:dry ice:ice) and in dry ice at a ratio of 1:1 (fish:dry ice) were found to be in good quality and sensorialy suitable for consumption when they were stored for 24 h and 30 h,...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Asian Fisheries Society
2007-03-01
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| Series: | Asian Fisheries Science |
| Online Access: | https://www.asianfisheriessociety.org/publication/downloadfile.php?id=492&file=Y0dSbUx6QXlPVGcxTURBd01ERXpOVFU0Tnprd09EUXVjR1Jt |