Sensory, Microbiological and Chemical Assessment of Cod (Gadus morhua) Fillets during Chilled Storage as Influenced by Bleeding Methods
The effects of seawater and slurry ice bleeding methods on the sensory, microbiological and chemical quality changes of cod fillets during chilled storage were examined in this study. The results from sensory evaluation showed that slurry ice bleeding method prolonged the shelf life of cod fillets up to 13-14 days compared to 10-11 days for fish bled in seawater. Slurry ice bleeding method also led to a slower microbial growth and biochemical developments, resulting lower total plate count (TPC), H2S-producing bacteria count, total volatile basic nitrogen (TVB-N), trimethylamine (TMA), free fatty acid (FFA) content and higher phospholipid content (PL) compared to those of samples bled in seawater. The results of principle component analysis revealed that TPC, H2S-producing bacteria, TVB-N, TMA and FFA were in significant correlation. They were also in negative correlation with sensory evaluation (Torry score), PL and water holding capacity (WHC).
<p>[1] A. S. Duun, and T. Rustad, “Quality changes during superchilled storage
of cod (Gadus morhua) fillets,” Food Chemistry, vol. 105, pp. 1067-
1075, 2007.
[2] R. Simpson, S. Almonacid, C. Acevedo, and C. Cortes, “Mathematical
model to predict effect of temperature abuse in MAP systems applied to
Pacific Hake (Merluccius australis),” Journal of Food Engineering, vol.
26, pp. 413-434, 2003.
[3] O. O. Cyprian, K. Sveinsdottir, H. Magnusson, and E. Martinsdottir,
“Application of quality index method (QIM) scheme and effects of
short-time temperature abuse in shelf life of fresh water arctic char
(Salvelinus alpinus),” Journal of Aquatic Food Product Technology, vol.
17, pp. 303-321, 2008.
[4] O. O. Cyprian, H. L. Lauzon, R. Johannsson, K. Sveinsdottir, S. Arason,
and E. Martinsdottir, “Shelf life of air and modified atmospherepackaged
fresh tilapia (Oreochromis niloticus) fillets stored under
chilled and superchilled conditions,” Food Science & Nutrition, vol. 1,
pp. 130-140, 2013.
[5] H. L. Lauzon, H. Magnusson, K. Sveinsdottir, M. Gudjonsdottir, and E.
Martinsdottir, “The effect of brining, modified atmosphere and
superchilling on the shelf life of cod (Gadus morhua) loins,” Journal of
Food Science, vol. 74, pp. M258-M267, 2009.
[6] T. Wang, K. Sveinsdottir, H. Magnusson, and E. Martinsdottir,
“Combined application of modified atmosphere packaging and
superchilled storage to extend shelf life of fresh cod (Gadus morhua)
loins,” Journal of Food Science, vol. 73, pp. S11-S19, 2008.
[7] J. H. Sohn, H. Ushio, N. Ishida, M. Yamashita, M. Terayama, and T.
Ohshima, “Effect of bleeding treatment and perfusion of yellowtail on
lipid oxidation in post-mortem muscle,” Food Chemistry, vol. 104, pp.
962-970, 2007.
[8] W. Flechtenmacher, “Bleeding of cod on board factory trawlers,” Archiv
Fur Fischereiwissenschaft, vol. 26, pp. 53-56, 1975.
[9] M. P. Richards, and H. O. Hultin, “Contribution of blood and blood
components to lipid oxidation in fish muscle,” Journal of Agricultural
and Food Chemistry, vol. 50, pp. 555-564, 2002.
[10] A. Duran, U. Erdemli, M. Karakaya, and M. Tyilmaz, “Effects of
slaughter methods on physical, biochemical and microbiological quality
of rainbow trout Oncorhynchus mykiss and mirror carp Cyprinus carpio
fillets in pre-, in- or post-rigor periods,” Fisheries Science, vol. 74, pp.
1146-1156, 2008.
[11] S. Mochizuki, Y. Norita, and K. Maeno, “Effects of bleeding on postmortem
changes in the muscle of horse mackerel,” Nippon Suisan
Gakkaishi, vol. 68, pp. 276-279, 1998.
[12] J. Everse, and N. Hsia, “The toxicities of native and modified
haemoglobins,” Free Radical Biology & Medicine, vol. 22, pp. 1075-
1099, 1997.
[13] C. Faustman, Q. Sun, R. Mancini, and S. P. Suman, “Myoglobin and
lipid oxidation interactions: Mechanistic bases and control,” Meat
Science, vol. 86, pp. 86-94, 2010.
[14] R. Scherer, P. R. Augusti, C. Steffens, V. C. Bochi, L. H. Hecktheuer, R.
Lazzari, J. Radunz-Neto, S. C. G. Pomblum, and T. Emanuelli, “Effect
of slaughter method on post-mortem changes of grass carp
(Ctenopharyngodon idella) stored in ice,” Journal of Food Science, vol.
70, pp. C348-C353, 2005.
[15] C. Urbieta, and R. Gines, “Optimisation of slaughtering method in
gilthead seabream (Sparus aurata). Industrial application in fish farms,”
Cahiers Options Mediterraneennes, vol. 51, pp. 71-77, 2000.
[16] H. Stone, and J. L. Sidel, “Descriptive analysis,” in Sensory Evaluation
Practices, H. Stone, and J. L. Sidel, Eds. Amsterdam: Elsevier, 2004,
pp. 201-244.
[17] J. M. Shewan, R. G. Macintosh, C. G. Tucker, and A. S. C. Ehrenberg,
“The development of a numerical scoring system for the sensory
assessment of the spoilage of wet white fish stored in ice,” Journal of the
Science of Food and Agriculture, vol. 4, pp. 283-298, 1953.
[18] ISO 8586, Sensory analysis general guidance for the selection, training
and monitoring of assessors. Part 1: selected assessors. Geneva: The
International Organization for Standardization, 1993.
[19] B. Margeirsson, H. Magnusson, K. Sveinsdottir, K. L. Valtysdottir, E.
Reynisson, and S. Arason, The effect of different precooling media
during processing and cooling techniques during packaging of cod
(Gadus morhua) fillets. Report No. 15/10, ISSN 1670-7192 by the
Matis-Icelandic Food and Biotech R&D, Reykjavik, Iceland, 2010.
[20] L. Gram, G. Trolle, and H. H. Huss, “Detection of specific spoilage
bacteria from fish stored at low (0 °C) and high (20 °C) temperatures,”
International Journal of Food Microbiology, vol. 4, pp. 65-72, 1987.
[21] ISO 6496, Animal feeding stuffs - Determination of moisture and other
volatile matter content. Geneva: The International Organization for
Standardization, 1999.
[22] O. Eide, T. Borresen, and T. Strom, “Minced fish production from
capelin (Mallotus villosus). A new method for gutting, skinning and
removal of fat from small fatty fish species,” Journal of Food Science,
vol. 47, pp. 347-354, 1982.
[23] P. Malle, and M. Poumeyrol, “A new chemical criterion for the quality
control of fish: Trimetylamine/Total volatile basic nitrogen (%),”
Journal of Food Protection, vol. 52, pp. 419-423, 1989.
[24] E. G. Bligh, and W. J. Dyer, “A rapid method of total extraction and
purification,” Canadian Journal of Biochemistry and Physiology, vol.
37, pp. 911-917, 1959.
[25] R. Lowry, and I. Tinsley, “Rapid colorimetric determination of free fatty
acids,” Journal of the American Oil Chemists’ Society, vol. 53, pp. 470-
472, 1976.
[26] M. Bernardez, L. Pastoriza, G. Sampedro, J. J. R. Herrera, and M. L.
Cabo, “Modified method for the analysis of free fatty acids in fish,”
Journal of Agricultural and Food Chemistry, vol. 53, pp. 1903-1906,
2005.
[27] J. C. M. Stewart, “Colorimetric determination of phospholipids with
ammonium ferrothiocyanate,” Analytical Biochemistry, vol. 104, pp. 10-
14, 1980.
[28] K. Sveinsdottir, G. Hyldig, E. Martinsdottir, B. Jorgensen, and K.
Kristbergsson, “Application of Quality Index Methods (QIM) scheme in
shelf life study of farmed Atlantic salmon (Salmo salar),” Journal of
Food Science, vol. 6, pp. 1570-1579, 2002.
[29] D. V. Green, “Sensory evaluation of fish freshness and eating qualities,”
in Handbook of seafood quality, safety and health application, C.
Alasalvar, F. Shahidi, K. Miyashita, and U. Wanasundara, Eds. Oxford:
Blackwell Publishing Ltd, 2011, pp. 29-38.
[30] E. Martinsdottir, K. Sveinsdottir, J. Luten, R. Schelvis-Smith, and G.
Hyldig, Sensory Evaluation of Fish Freshness. Reference Manual for the
Fish Sector. QIM-Eurofish, The Netherlands, 2001.
[31] H. Magnusson, and E. Martinsdottir, “Storage quality of fresh and
frozen-thawed fish in ice,” Journal of Food Science, vol. 60, pp. 273-
278, 1995.
[32] P. Dalgaard, “Qualitative and quantitative characterization of spoilage
bacteria from packed fish,” International Journal of Food Microbiology,
vol. 26, pp. 319-33, 1995.
[33] H. H. Huss, P. Dalgaard, and L. Gram, “Microbiology of fish and fish
products,” in Seafood from producer to consumer; integrated approach
to quality, J. B. Luten, T. Borresen, and J. Oehlenschlager, Eds.
Amsterdam: Elsevier, 1997, pp. 413-430.
[34] P. Dalgaard, L. Gram, and H. H. Huss, “Spoilage and shelf-life of cod
fillets packed in vacuum or modified atmospheres,” International Journal
of Food Microbiology, vol. 19, pp. 283-294, 1993.
[35] L. Gram, and H. H. Huss, “Microbiological spoilage of fish and fish
products,” International Journal of Food Microbiology, vol. 33, pp. 121-
137, 1996.
[36] A. Olafsdottir, B. Margeirsson, K. Sveinsdottir, S. Arason, E.
Reynisson, and E. Martinsdottir, Effect of superchilled processing of
whole whitefish-pre-rigor. Report No. 22/12, ISSN 1670-7192 by the
Matis-Icelandic Food and Biotech R&D, Reykjavik, Iceland, 2012.
[37] R. Ofstad, B. Egelandsdal, S. Kidman, R. Myklebust, R. L. Olsen, and
A. M. Hermansson, “Liquid loss as effected by post mortem
ultrastructural changes in fish muscle: Cod (Gadus morhua L.) and
salmon (Salmo salar),” Journal of the Science of Food and Agriculture,
vol. 71, pp. 301-312, 1996.
[38] G. B. Olsson, R. Ofstad, J. B. Lødemel, and R. L. Olsen, “Changes in
water-holding capacity of halibut muscle during cold storage,” LWTFood
Science and Technology, vol. 36, pp. 771-778, 2003.
[39] S. Wada, and Y. Ogawa, “High pressure effects on fish lipid
degradation: Myoglobin change and water holding capacity,” in High
pressure bioscience and biotechnology, R. Hayashi and C. Balny, Eds.
Amsterdam: Elsevier, 1996, pp. 351-356.
[40] J. J. Connell, Control of fish quality (4rd Ed.). Oxford: John Wiley &
Sons, 1995, pp. 122-150.
[41] H. H. Huss, Quality and quality changes in fresh fish, FAO Fisheries
Technical Paper. No. 348. Rome, 1995.
[42] M. Sivertsvik, “Active packaging in practice: fish,” in Novel food
packaging techniques, R. Ahvenainen, Ed. Cambridge: Woodhead
Publishing Limited, 2003, pp. 384-396.
[43] G. Jin, J. Zhang, X. Yu, Y. Zhang, Y. Lei, and J. Wang, “Lipolysis and
lipid oxidation in bacon during curing and drying-ripening,” Food
Chemistry, vol. 123, pp. 465-471, 2010.
[44] M. V. Nguyen, K. A. Thorarinsdottir, G. Thorkelsson, A.
Gudmundsdottir, and S. Arason, “Influences of potassium ferrocyanide
on lipid oxidation of salted cod (Gadus morhua) during processing,
storage and rehydration,” Food Chemistry, vol. 131, pp. 1322-1331,
2012.
[45] M. J. Haas, “Lipolytic Microorganism,” in Compendium of methods for
the Microbiological Examination of Foods, F. P. Downes, and K. Ito,
Eds. Washington: American Public Health Association, 2001, pp. 175-
180.</p>
<p>[1] A. S. Duun, and T. Rustad, “Quality changes during superchilled storage
of cod (Gadus morhua) fillets,” Food Chemistry, vol. 105, pp. 1067-
1075, 2007.
[2] R. Simpson, S. Almonacid, C. Acevedo, and C. Cortes, “Mathematical
model to predict effect of temperature abuse in MAP systems applied to
Pacific Hake (Merluccius australis),” Journal of Food Engineering, vol.
26, pp. 413-434, 2003.
[3] O. O. Cyprian, K. Sveinsdottir, H. Magnusson, and E. Martinsdottir,
“Application of quality index method (QIM) scheme and effects of
short-time temperature abuse in shelf life of fresh water arctic char
(Salvelinus alpinus),” Journal of Aquatic Food Product Technology, vol.
17, pp. 303-321, 2008.
[4] O. O. Cyprian, H. L. Lauzon, R. Johannsson, K. Sveinsdottir, S. Arason,
and E. Martinsdottir, “Shelf life of air and modified atmospherepackaged
fresh tilapia (Oreochromis niloticus) fillets stored under
chilled and superchilled conditions,” Food Science & Nutrition, vol. 1,
pp. 130-140, 2013.
[5] H. L. Lauzon, H. Magnusson, K. Sveinsdottir, M. Gudjonsdottir, and E.
Martinsdottir, “The effect of brining, modified atmosphere and
superchilling on the shelf life of cod (Gadus morhua) loins,” Journal of
Food Science, vol. 74, pp. M258-M267, 2009.
[6] T. Wang, K. Sveinsdottir, H. Magnusson, and E. Martinsdottir,
“Combined application of modified atmosphere packaging and
superchilled storage to extend shelf life of fresh cod (Gadus morhua)
loins,” Journal of Food Science, vol. 73, pp. S11-S19, 2008.
[7] J. H. Sohn, H. Ushio, N. Ishida, M. Yamashita, M. Terayama, and T.
Ohshima, “Effect of bleeding treatment and perfusion of yellowtail on
lipid oxidation in post-mortem muscle,” Food Chemistry, vol. 104, pp.
962-970, 2007.
[8] W. Flechtenmacher, “Bleeding of cod on board factory trawlers,” Archiv
Fur Fischereiwissenschaft, vol. 26, pp. 53-56, 1975.
[9] M. P. Richards, and H. O. Hultin, “Contribution of blood and blood
components to lipid oxidation in fish muscle,” Journal of Agricultural
and Food Chemistry, vol. 50, pp. 555-564, 2002.
[10] A. Duran, U. Erdemli, M. Karakaya, and M. Tyilmaz, “Effects of
slaughter methods on physical, biochemical and microbiological quality
of rainbow trout Oncorhynchus mykiss and mirror carp Cyprinus carpio
fillets in pre-, in- or post-rigor periods,” Fisheries Science, vol. 74, pp.
1146-1156, 2008.
[11] S. Mochizuki, Y. Norita, and K. Maeno, “Effects of bleeding on postmortem
changes in the muscle of horse mackerel,” Nippon Suisan
Gakkaishi, vol. 68, pp. 276-279, 1998.
[12] J. Everse, and N. Hsia, “The toxicities of native and modified
haemoglobins,” Free Radical Biology & Medicine, vol. 22, pp. 1075-
1099, 1997.
[13] C. Faustman, Q. Sun, R. Mancini, and S. P. Suman, “Myoglobin and
lipid oxidation interactions: Mechanistic bases and control,” Meat
Science, vol. 86, pp. 86-94, 2010.
[14] R. Scherer, P. R. Augusti, C. Steffens, V. C. Bochi, L. H. Hecktheuer, R.
Lazzari, J. Radunz-Neto, S. C. G. Pomblum, and T. Emanuelli, “Effect
of slaughter method on post-mortem changes of grass carp
(Ctenopharyngodon idella) stored in ice,” Journal of Food Science, vol.
70, pp. C348-C353, 2005.
[15] C. Urbieta, and R. Gines, “Optimisation of slaughtering method in
gilthead seabream (Sparus aurata). Industrial application in fish farms,”
Cahiers Options Mediterraneennes, vol. 51, pp. 71-77, 2000.
[16] H. Stone, and J. L. Sidel, “Descriptive analysis,” in Sensory Evaluation
Practices, H. Stone, and J. L. Sidel, Eds. Amsterdam: Elsevier, 2004,
pp. 201-244.
[17] J. M. Shewan, R. G. Macintosh, C. G. Tucker, and A. S. C. Ehrenberg,
“The development of a numerical scoring system for the sensory
assessment of the spoilage of wet white fish stored in ice,” Journal of the
Science of Food and Agriculture, vol. 4, pp. 283-298, 1953.
[18] ISO 8586, Sensory analysis general guidance for the selection, training
and monitoring of assessors. Part 1: selected assessors. Geneva: The
International Organization for Standardization, 1993.
[19] B. Margeirsson, H. Magnusson, K. Sveinsdottir, K. L. Valtysdottir, E.
Reynisson, and S. Arason, The effect of different precooling media
during processing and cooling techniques during packaging of cod
(Gadus morhua) fillets. Report No. 15/10, ISSN 1670-7192 by the
Matis-Icelandic Food and Biotech R&D, Reykjavik, Iceland, 2010.
[20] L. Gram, G. Trolle, and H. H. Huss, “Detection of specific spoilage
bacteria from fish stored at low (0 °C) and high (20 °C) temperatures,”
International Journal of Food Microbiology, vol. 4, pp. 65-72, 1987.
[21] ISO 6496, Animal feeding stuffs - Determination of moisture and other
volatile matter content. Geneva: The International Organization for
Standardization, 1999.
[22] O. Eide, T. Borresen, and T. Strom, “Minced fish production from
capelin (Mallotus villosus). A new method for gutting, skinning and
removal of fat from small fatty fish species,” Journal of Food Science,
vol. 47, pp. 347-354, 1982.
[23] P. Malle, and M. Poumeyrol, “A new chemical criterion for the quality
control of fish: Trimetylamine/Total volatile basic nitrogen (%),”
Journal of Food Protection, vol. 52, pp. 419-423, 1989.
[24] E. G. Bligh, and W. J. Dyer, “A rapid method of total extraction and
purification,” Canadian Journal of Biochemistry and Physiology, vol.
37, pp. 911-917, 1959.
[25] R. Lowry, and I. Tinsley, “Rapid colorimetric determination of free fatty
acids,” Journal of the American Oil Chemists’ Society, vol. 53, pp. 470-
472, 1976.
[26] M. Bernardez, L. Pastoriza, G. Sampedro, J. J. R. Herrera, and M. L.
Cabo, “Modified method for the analysis of free fatty acids in fish,”
Journal of Agricultural and Food Chemistry, vol. 53, pp. 1903-1906,
2005.
[27] J. C. M. Stewart, “Colorimetric determination of phospholipids with
ammonium ferrothiocyanate,” Analytical Biochemistry, vol. 104, pp. 10-
14, 1980.
[28] K. Sveinsdottir, G. Hyldig, E. Martinsdottir, B. Jorgensen, and K.
Kristbergsson, “Application of Quality Index Methods (QIM) scheme in
shelf life study of farmed Atlantic salmon (Salmo salar),” Journal of
Food Science, vol. 6, pp. 1570-1579, 2002.
[29] D. V. Green, “Sensory evaluation of fish freshness and eating qualities,”
in Handbook of seafood quality, safety and health application, C.
Alasalvar, F. Shahidi, K. Miyashita, and U. Wanasundara, Eds. Oxford:
Blackwell Publishing Ltd, 2011, pp. 29-38.
[30] E. Martinsdottir, K. Sveinsdottir, J. Luten, R. Schelvis-Smith, and G.
Hyldig, Sensory Evaluation of Fish Freshness. Reference Manual for the
Fish Sector. QIM-Eurofish, The Netherlands, 2001.
[31] H. Magnusson, and E. Martinsdottir, “Storage quality of fresh and
frozen-thawed fish in ice,” Journal of Food Science, vol. 60, pp. 273-
278, 1995.
[32] P. Dalgaard, “Qualitative and quantitative characterization of spoilage
bacteria from packed fish,” International Journal of Food Microbiology,
vol. 26, pp. 319-33, 1995.
[33] H. H. Huss, P. Dalgaard, and L. Gram, “Microbiology of fish and fish
products,” in Seafood from producer to consumer; integrated approach
to quality, J. B. Luten, T. Borresen, and J. Oehlenschlager, Eds.
Amsterdam: Elsevier, 1997, pp. 413-430.
[34] P. Dalgaard, L. Gram, and H. H. Huss, “Spoilage and shelf-life of cod
fillets packed in vacuum or modified atmospheres,” International Journal
of Food Microbiology, vol. 19, pp. 283-294, 1993.
[35] L. Gram, and H. H. Huss, “Microbiological spoilage of fish and fish
products,” International Journal of Food Microbiology, vol. 33, pp. 121-
137, 1996.
[36] A. Olafsdottir, B. Margeirsson, K. Sveinsdottir, S. Arason, E.
Reynisson, and E. Martinsdottir, Effect of superchilled processing of
whole whitefish-pre-rigor. Report No. 22/12, ISSN 1670-7192 by the
Matis-Icelandic Food and Biotech R&D, Reykjavik, Iceland, 2012.
[37] R. Ofstad, B. Egelandsdal, S. Kidman, R. Myklebust, R. L. Olsen, and
A. M. Hermansson, “Liquid loss as effected by post mortem
ultrastructural changes in fish muscle: Cod (Gadus morhua L.) and
salmon (Salmo salar),” Journal of the Science of Food and Agriculture,
vol. 71, pp. 301-312, 1996.
[38] G. B. Olsson, R. Ofstad, J. B. Lødemel, and R. L. Olsen, “Changes in
water-holding capacity of halibut muscle during cold storage,” LWTFood
Science and Technology, vol. 36, pp. 771-778, 2003.
[39] S. Wada, and Y. Ogawa, “High pressure effects on fish lipid
degradation: Myoglobin change and water holding capacity,” in High
pressure bioscience and biotechnology, R. Hayashi and C. Balny, Eds.
Amsterdam: Elsevier, 1996, pp. 351-356.
[40] J. J. Connell, Control of fish quality (4rd Ed.). Oxford: John Wiley &
Sons, 1995, pp. 122-150.
[41] H. H. Huss, Quality and quality changes in fresh fish, FAO Fisheries
Technical Paper. No. 348. Rome, 1995.
[42] M. Sivertsvik, “Active packaging in practice: fish,” in Novel food
packaging techniques, R. Ahvenainen, Ed. Cambridge: Woodhead
Publishing Limited, 2003, pp. 384-396.
[43] G. Jin, J. Zhang, X. Yu, Y. Zhang, Y. Lei, and J. Wang, “Lipolysis and
lipid oxidation in bacon during curing and drying-ripening,” Food
Chemistry, vol. 123, pp. 465-471, 2010.
[44] M. V. Nguyen, K. A. Thorarinsdottir, G. Thorkelsson, A.
Gudmundsdottir, and S. Arason, “Influences of potassium ferrocyanide
on lipid oxidation of salted cod (Gadus morhua) during processing,
storage and rehydration,” Food Chemistry, vol. 131, pp. 1322-1331,
2012.
[45] M. J. Haas, “Lipolytic Microorganism,” in Compendium of methods for
the Microbiological Examination of Foods, F. P. Downes, and K. Ito,
Eds. Washington: American Public Health Association, 2001, pp. 175-
180.</p>
@article{"International Journal of Biological, Life and Agricultural Sciences:60591", author = "Minh Van Nguyen and Magnea Gudrun Karlsdottir and Adalheidur Olafsdottir and Arnljotur Bjarki Bergsson and Sigurjon Arason", title = "Sensory, Microbiological and Chemical Assessment of Cod (Gadus morhua) Fillets during Chilled Storage as Influenced by Bleeding Methods", abstract = "The effects of seawater and slurry ice bleeding methods on the sensory, microbiological and chemical quality changes of cod fillets during chilled storage were examined in this study. The results from sensory evaluation showed that slurry ice bleeding method prolonged the shelf life of cod fillets up to 13-14 days compared to 10-11 days for fish bled in seawater. Slurry ice bleeding method also led to a slower microbial growth and biochemical developments, resulting lower total plate count (TPC), H2S-producing bacteria count, total volatile basic nitrogen (TVB-N), trimethylamine (TMA), free fatty acid (FFA) content and higher phospholipid content (PL) compared to those of samples bled in seawater. The results of principle component analysis revealed that TPC, H2S-producing bacteria, TVB-N, TMA and FFA were in significant correlation. They were also in negative correlation with sensory evaluation (Torry score), PL and water holding capacity (WHC).
", keywords = "Bleeding method, chilled storage, microbial growth,
sensory evaluation.", volume = "7", number = "7", pages = "669-8", }
