Acta Ichthyologica et Piscatoria 25(2): 111-120, doi: 10.3750/AIP1995.25.2.09
Effect of cold storage time of roach (Rutilus rutilus L.) on microbiological, chemical and sensoric indices of fish quality
expand article infoE. Daczkowska-Kozon, B. Czerniejewska-Surma, A. Kołakowska, R. Maśluch-Sujkowska
Open Access
Changes in roach quality under cold storage in ice were judged with various microbiological, chemical, and sensory indices. A visible drop of fish quality was noted between 3rd and 6th day of cold storage at 2°C. Among the indices applied the total count of H2S producers and volatile ammonium bases content were assumed to be best correlated with the sensory assessment and, as such, most useful for the quality assessment of the roach under cold.