Is total volatile basic nitrogen (TVB-N) a reliable spoilage indicator for the ...

• Autor(es): Aníbal, J. ; Lagartinho, J. ; Esteves, E.
• Data: 2012
• Identificador Persistente: http://hdl.handle.net/10400.1/3380
• Origem: Sapientia - Universidade do Algarve
• Tipo de Documento: Documento de conferência
• Idioma: Inglês

Descrição

Seafood is highly perishable due to post-mortem microbìal activity and/or spoilagespecìfic chemical reactions and thus has limited shelf-liFe. Moreover, the assessment of freshness is one of the most important issues in seafood quality.