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

• Author(s): Aníbal, J. ; Lagartinho, J. ; Esteves, E.
• Date: 2012
• Persistent ID: http://hdl.handle.net/10400.1/3380
• Origin: Sapientia - Universidade do Algarve
• Document Type: Conference Object
• Language: English

Description

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.