Effect of Time-Temperature Abuse on Microbiological and Physiochemical Properties of Barramundi (Lates Calcarifer, Bloch) Fillets

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Effect of Time-Temperature Abuse on Microbiological and Physiochemical Properties of Barramundi (Lates Calcarifer, Bloch) Fillets

The effect of time-temperature abuse on quality and shelf life of barramundi (Lates calcarifer) fillets using microbiological and physiochemical tools was investigated. Fillets were subjected to three different pre-blast freezing (PBF) temperatures viz. 5, 0 and -20C for 0 h, 1 h, 1, 2, 4, 8 and 16...

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Bibliographic Details
Main Authors:	Younus Zakhariya, Sona, Fotedar, Ravi, Prangnell, D.
Format:	Journal Article
Published:	Wiley-Blackwell Publishing, Inc. 2015
Online Access:	http://hdl.handle.net/20.500.11937/25581

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