Acta Ichthyologica et Piscatoria 26(1): 71-82, doi: 10.3750/AIP1996.26.1.08
Changes in quality of bream (Abramis brama L.) during storage in ice
expand article infoA. Kołakowska, B. Czerniejewska-Surma, E. Daczkowska-Kozon
Open Access
Bream from the spring catch was subjected to sensory, microbiological and chemical analysis after various time of cold storage in ice. Results of analyses proved bream′s quality to decrease at a slow rate during the first week of storage and at a high rate in the second one. Yet quality changes noted for fish tissue were about 3 times slower than for the whole fish. On the basis of the obtained results the shelf life of spring bream under cold storage in ice was 10 ±1 days, at a maximum.