Evaluation of Lipid Damage, Microbial Spoilage and Sensory Acceptance of Chilled Pouting (Trisopterus luscus), an Underutilized Lean Fish Species
Julio Maroto,
Marcos Trigo,
José M. Miranda
et al.
Abstract:The present study focused on the use of pouting (Trisopterus luscus), an underutilized gadoid fish species, as a fresh product of potential commercial interest. Accordingly, non-degutted pouting specimens (145–195 g and 15–22 cm) were stored under chilling conditions (0 °C) for microbial, chemical and sensory analyses to evaluate their commercial quality and shelf life. A progressive quality loss (p < 0.05) was detected for this lean species (5.58 g lipids·kg−1 muscle) as the storage time increased, as dete… Show more
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