Fiss, Mary Lassen
June 2003
FoodService Director;6/15/2003, Vol. 16 Issue 6, p64
Trade Publication
Provides tips on keeping the freshness of fish.


Related Articles

  • Intelligent Fish Freshness Assessment. Hosseini, Hamid Gholam; Dehan Luo; Guanggui Xu; Hongxiu Liu; Benjamin, Deena // Journal of Sensors;2008, p1 

    Fish species identification and automated fish freshness assessment play important roles in fishery industry applications. This paper describes a method based on support vector machines (SVMs) to improve the performance of fish identification systems. The result is used for the assessment of...

  • From hooked to cooked.  // Consumer Reports;Feb2001, Vol. 66 Issue 2, p28 

    Discusses various stages in which seafood can be spoiled and offers advice on how to prepare fish. Problems which can occur on the boat, such as waiting too long before the fish is put in ice; How fish can get to warm while on display in stores; Advice to store fish in ice on the way home from...

  • Prolonging the shelf life of salmon: a scientific study. Schirmer, Bjørn Christian; Langsrud, Solveig // Food Engineering & Ingredients;Sep2009, Vol. 34 Issue 3, p14 

    The article discusses a study on how to prolong the shell life of fresh salmon and prevent spoilage which is the main cause for bacterial growth and metabolism. The novel approaches include the use of oxygen-free packaging such as vacuum packaging system which removes oxygen during packaging and...

  • Impact of -2°C Superchilling before Refrigerated Storage (4 and 8°C) on the Microbiological and Sensory Qualities of Cold-Smoked Salmon. MIDELET-BOURDIN, GRAZIELLA; BEAUFORT, ANNIE; Leroi, Françoise; CARDINAL, MIREILLE; RUDELLE, SYLVIE; LELEU, GUYLAINE; COPIN, STEPHANIE; MALLE, PIERRE // Journal of Food Protection;Nov2008, Vol. 71 Issue 11, p2198 

    Detection and enumeration of Listeria monocytogenes and total spoilage bacteria in 40 batches of cold-smoked salmon (one batch = 42 products from the same day of manufacture) straight from the factory were carried out. If L. monocytogenes was detected in at least one of the nine samples analyzed...

  • Influence of Salt, Smoke, and High Pressure on Growth of Listeria monocytogenes and Spoilage Microflora in Cold-Smoked Dolphinfish (Coryphaena hippurus). Montero, P.; Gómez-Estaca, J.; Gómez-Guillén, M. C. // Journal of Food Protection;Feb2007, Vol. 70 Issue 2, p399 

    The effects of different salting and smoking conditions on the growth of Listeria monocytogenes in cold-smoked dolphinfish (Coryphaena hippurus) fillets were evaluated. High concentrations of phenol (72.47 ppm) and salt (3.25%) in muscle inhibited L. monocytogenes growth in smoked fish stored at...

  • Fresh Factor. Cohen, Rachel A. // Boating;Apr2003, Vol. 76 Issue 4, p46 

    Presents guidelines on how to determine if the fish one is considering buying is fresh enough for consumption.

  • Evaluation of Fish Spoilage by Means of a Single Metal Oxide Sensor under Temperature Modulation. Perera, A.; Pardo, A.; Barrettino, D.; Hierlermann, A.; Marco, S. // AIP Conference Proceedings;May2009, Vol. 1137 Issue 1, p483 

    In this paper the feasibility of using metal oxide gas sensor technology for evaluating spoilage process for sea bream (Sparus Aurata) is explored. It is shown that a single sensor under temperature modulation is able to find a correlation with the fish spoilage process.

  • Correlation of type V collagen content with post-mortem softening of fish meat during chilled storage. SHIGEMURA, YASUTAKA; ANDO, MASASHI; TSUKAMASA, YASUYUKI; MAKINODAN, YASUO; KAWAI, TETSUO // Fisheries Science;Aug2003, Vol. 69 Issue 4, p842 

    In order to resolve the relationship between type V collagen and post-mortem softening of fish meat during chilled storage, the breaking strength and type V collagen content of meat were measured in seven fish species. The meats of seven fish species were classified into three groups according...

  • Determination of K-value using freshness testing paper and freshness prediction of the finfishes stored at some different temperatures by the kinetic parameters. Kaminishi, Yoshio; Nakaniwa, Kou-Ichiro; Kunimoto, Masahiko; Miki, Hidemasa // Fisheries Science;Feb2000, Vol. 66 Issue 1, p161 

    SUMMARY:A freshness index for fish muscle (K-value) was measured for six species of fish using freshness testing paper (FTP) and column chromatography. The correlation coefficient between these K-values determined by both methods was 0.917, although K-values of reddish muscle of big-eyed tuna,...


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics