id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
afs-71665	Niinivaara, Fritz P.; Sihvola, Ritva-Liisa; Laine, Jorma J.	Rainbow trout (Salmo irideus) produced in Finland I. Bacterial spoilage and amino acid composition of fresh rainbow trout during refrigerated storage	1966	11	.pdf	application/pdf	3267	180	66	Organoleptic evaluation was made with raw fish and after it had been cooked in fysiological NaCl-solution for 10 minutes at 90° C. The evaluation panel consisted of four tasters who gave scores as follows: Appearance (scores from 0 to 4) Structure ( » »0 to 4) Color ( » »0 to 4) Odor ( » »0 to 2) Flavor ( » »0 to 6) maximum score 20 Besides these scoring numbers, faults were also noted verbally. The development of micro-organ- isms during the storage of fresh fish is accompanied by decomposition of the muscle carbohydrates, proteins, and lipids; and because of variations in composition of the muscle of different species and the complex nature of the bacterial populations in- volved, no consistent degradative pattern can be expected (8).	cache/afs-71665.pdf	txt/afs-71665.txt