@article {10.3844/ajassp.2005.985.988,
article_type = {journal},
title = {Consumer's Acceptability Estimation of Cold Preserved Malaysian Freshwater Patin},
author = {Mokhtar, A. S. and Abbas, K. A. and Sapuan, S. M. and Ahmad, M. M.H.},
volume = {2},
year = {2005},
month = {May},
pages = {985-988},
doi = {10.3844/ajassp.2005.985.988},
url = {https://thescipub.com/abstract/ajassp.2005.985.988},
abstract = {The study presents an attempt to correlate the consumer acceptability of Malaysian Patin fish with the storage time and temperature. A batch of typical fresh fishes was cut into regular slices (samples), which were wrapped and distributed evenly to four cold stores by 0, 3, 5 and 10°C storage temperature for a period of 28 days. During the course of storage, each three days, samples were taken from the stores to be tested chemically and sincerely by trained panelists. A correlation was developed between the consumer accepted and the storage time and temperatures via the acidity (pH) test. The correlation was plotted graphically to form a simple tool to the fish market retailers by which the quality and the shelf life of the displayed fish could be estimated.},
journal = {American Journal of Applied Sciences},
publisher = {Science Publications}
}