Ensuring quality in primary production of meat
نویسندگان
چکیده
Sommario Nei campioni di ostriche (Ostrea edulis) sono qualificate le caratteristiche sensoriche dopo l’immagazzinamento sulle temperature di 4°C, 7°C i 15°C durante diversi periodi del tempo (uno, tre, cinque, sette, nove e undici giorni). Gli indicatori di qualità di bivalvi (aspetto di crosta, colore del contenuto liquido, della sua parte mangiabile, consistenza e odore) sono stati valutati da 0 a 3 punti. I cambi delle caratteristiche sensoriche sui campioni immagazzinati sulle temperature di 4°C e 7°C sono apparsi il settimo giorno, e sulla temperatura di 15°C i cambiamenti sono stati notati il quinto giorno d’immagazzinamento. Parole chiave: ostriche, raffreddamento, caratteristiche sensoriche Einfluss der Kühlung auf sensorische Eigenschaften von Austern (Ostrea edulis)
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