Chemical, microbiological and sensory changes in thawed frozen fillets of sardine (Sardina pilchardus) during marination

This publication has 14 references indexed in Scilit:

• Typical Microorganisms in Cold Marinated Anchovies (Engraulis anchoita) Filled with Corn Oil and Spices
  Journal of Aquatic Food Product Technology, 2003
• Physical and Chemical Changes in Anchovy(Engraulis anchoita)Flesh During Marination
  Journal of Aquatic Food Product Technology, 2002
• Cooked and brined shrimps packed in a modified 
atmosphere have a shelf-life of >7 months at 0 °C, but spoil in 4–6 days at 25 °C
  International Journal of Food Science and Technology, 2000
• Microbial Shelf Life Determination of Vacuum-Packaged Fresh Beef Treated with Polylactic Acid, Lactic Acid, and Nisin Solutions
  Journal of Food Protection, 1999
• Influence of formaldehyde in the formation of fluorescence related to fish deterioration
  Zeitschrift Für Lebensmitteluntersuchung Und -Forschung A, 1998
• Microbiology of the Marination Process used in Anchovy (Engraulis anchoita) Production
  LWT, 1994
• Sensory, Chemical, and Microbiological Assessments of Moroccan Sardines (Sardina pilchardus) Stored in Ice
  Journal of Food Protection, 1990
• Determination of volatile basic nitrogen in fish: A third collaborative study by the West European Fish Technologists' Association (WEFTA)
  European Food Research and Technology, 1989
• DEVELOPMENT OF A CHEMICAL TEST FOR SHRIMP QUALITY
  Journal of Food Science, 1975
• A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATION
  Canadian Journal of Biochemistry and Physiology, 1959