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The study investigates the effectiveness of slurry ice as a cooling medium for harvesting and transporting European sea bass, comparing it to traditional flake ice. Results indicate that using slurry ice improves flesh quality and extends shelf life by 2-6 days, with better control over microbial growth and proteolytic enzyme activity. The findings suggest that slurry ice is a promising alternative for fish preservation, enhancing quality stability during storage.

Author

Cherry Nguyen

Language

EN