The use of biochemical, sensorial and chromaticity attributes as indicators of postmortem changes in commercial-size, cultured red porgy Pagrus pagrus, stored on ice

The freshness of red porgy slaughtered in ice slurry and stored in melting ice was evaluated instrumentally, biochemically and sensorialy. Additionally, postmortem skin colour changes were monitored, in an attempt to demonstrate the use of chromaticity parameters as a reliable and convenient approach to quality assessment. Dielectric properties showed a statistically significant decrease (P