{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,1,20]],"date-time":"2026-01-20T00:27:04Z","timestamp":1768868824799,"version":"3.49.0"},"reference-count":23,"publisher":"Wiley","issue":"8","license":[{"start":{"date-parts":[[2014,7,21]],"date-time":"2014-07-21T00:00:00Z","timestamp":1405900800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2014,8]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>\n                    A total of 18 farmed turbot (\n                    <jats:italic>Scophthalmus maximus<\/jats:italic>\n                    ) were slaughtered over 4 successive weeks in November 2012 and stored in polystyrene boxes with ice until analyzed. The fish were stored between 1 and 22 d and presented to a taste panel and further analyzed for quality index method (QIM), microbiological analysis by real\u2010time quantitative PCR (qPCR), taste, pH, color by computer imaging, protein denaturation with differential scanner calorimeter (DSC), texture hardness, and shear force. Results show small, but significant changes in physical and visual attributes such as texture and color. No gaping was observed. Only small changes in texture were observed explained by lack of myosin denaturation. The fillets became more white and yellow during storage, whereas the major changes occurred during the 1st week. A panel evaluating QIM and taste could not distinguish major differences in appearance and taste and over 15 d storage period, but were able to quantify the age by smell. Analysis of microorganisms on the epidermis displayed growth of\n                    <jats:italic>Carnobacterium maltaromaticum<\/jats:italic>\n                    , potentially inhibiting growth of other spoilage bacteria. Fish stored for 22 d were rejected by the taste panel caused by a stale smell and taste, but not bitter or rancid. It is concluded that turbot has a shelf life of at least 16 d.\n                  <\/jats:p>","DOI":"10.1111\/1750-3841.12541","type":"journal-article","created":{"date-parts":[[2014,10,3]],"date-time":"2014-10-03T05:56:06Z","timestamp":1412315766000},"source":"Crossref","is-referenced-by-count":5,"title":["The Shelf Life of Farmed Turbot (\n                    <i>Scophthalmus maximus<\/i>\n                    )"],"prefix":"10.1111","volume":"79","author":[{"given":"Bjorn","family":"Roth","sequence":"first","affiliation":[{"name":"Nofima Dept. of Processing Technology  P.O. Box 8034 N\u20104068 Stavanger Norway"}]},{"given":"Lene","family":"Kramer","sequence":"additional","affiliation":[{"name":"Nofima Dept. of Processing Technology  P.O. Box 8034 N\u20104068 Stavanger Norway"},{"name":"Inst. of Biochemistry Univ. of Stavanger  Stavanger Norway"}]},{"given":"Aase Vorre","family":"Skuland","sequence":"additional","affiliation":[{"name":"Nofima Dept. of Processing Technology  P.O. Box 8034 N\u20104068 Stavanger Norway"}]},{"given":"Trond","family":"L\u00f8vdal","sequence":"additional","affiliation":[{"name":"Nofima Dept. of Processing Technology  P.O. Box 8034 N\u20104068 Stavanger Norway"}]},{"given":"Sigurd","family":"\u00d8ines","sequence":"additional","affiliation":[{"name":"Nofima Dept. of Processing Technology  P.O. Box 8034 N\u20104068 Stavanger Norway"}]},{"given":"Atle","family":"Foss","sequence":"additional","affiliation":[{"name":"Akvaplan niva Bergen Thorm\u00f8hlensgate 53 D  N\u20105006 Bergen Norway"}]},{"given":"Albert Kjartansson","family":"Imsland","sequence":"additional","affiliation":[{"name":"Akvaplan niva  Iceland Office, Akralind 4 201 Kopavogur Iceland"},{"name":"Dept. of Biology Univ. of Bergen High Technology Centre  5020 Bergen Norway"}]}],"member":"311","published-online":{"date-parts":[[2014,7,21]]},"reference":[{"key":"e_1_2_6_2_1","first-page":"200","article-title":"Biochemical, physicochemical and functional characterization of turbot (Scophthalmus maximus). Study of the changes occurring during the 4 degrees C storage","volume":"61","author":"Abugoch L","year":"2011","journal-title":"Arch Latinoam Nutr"},{"key":"e_1_2_6_3_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.2006.01391.x"},{"key":"e_1_2_6_4_1","doi-asserted-by":"publisher","DOI":"10.1074\/jbc.272.18.12008"},{"key":"e_1_2_6_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/0168-1605(96)01134-8"},{"key":"e_1_2_6_6_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00203-006-0147-z"},{"key":"e_1_2_6_7_1","unstructured":"HussHH.1995.Quality and quality in fresh fish. FAO Fisheries Technical Paper no 348. FAO Rome Italy 195 pp.http:\/\/www.fao.org\/docrep\/v7180e\/v7180e00.htm. Accessed 2014 July 2."},{"key":"e_1_2_6_8_1","unstructured":"ISO 8586.2012.Sensory analysis. General guidance for selection training and monitoring of selected assessors and expert sensory assessors. Gen\u00e8ve: ISO"},{"key":"e_1_2_6_9_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2109.2008.02049.x"},{"key":"e_1_2_6_10_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf053017f"},{"key":"e_1_2_6_11_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fm.2010.05.016"},{"key":"e_1_2_6_12_1","doi-asserted-by":"publisher","DOI":"10.1128\/AEM.00817-08"},{"key":"e_1_2_6_13_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.1253"},{"key":"e_1_2_6_14_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2008.04.010"},{"key":"e_1_2_6_15_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2005.08.053"},{"key":"e_1_2_6_16_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.2005.00989.x"},{"key":"e_1_2_6_17_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0044-8486(00)00493-2"},{"key":"e_1_2_6_18_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2672.2004.02409.x"},{"key":"e_1_2_6_19_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2004.11.054"},{"key":"e_1_2_6_20_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.aquaculture.2007.09.012"},{"key":"e_1_2_6_21_1","doi-asserted-by":"publisher","DOI":"10.1007\/s10499-009-9257-3"},{"key":"e_1_2_6_22_1","doi-asserted-by":"publisher","DOI":"10.1046\/j.1365-2109.2002.00707.x"},{"key":"e_1_2_6_23_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11947-012-0900-z"},{"key":"e_1_2_6_24_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.1999.tb09869.x"}],"container-title":["Journal of Food Science"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.wiley.com\/onlinelibrary\/tdm\/v1\/articles\/10.1111%2F1750-3841.12541","content-type":"unspecified","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/pdf\/10.1111\/1750-3841.12541","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,11,3]],"date-time":"2025-11-03T19:07:36Z","timestamp":1762196856000},"score":1,"resource":{"primary":{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/10.1111\/1750-3841.12541"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2014,7,21]]},"references-count":23,"journal-issue":{"issue":"8","published-print":{"date-parts":[[2014,8]]}},"alternative-id":["10.1111\/1750-3841.12541"],"URL":"https:\/\/doi.org\/10.1111\/1750-3841.12541","archive":["Portico"],"relation":{},"ISSN":["0022-1147","1750-3841"],"issn-type":[{"value":"0022-1147","type":"print"},{"value":"1750-3841","type":"electronic"}],"subject":[],"published":{"date-parts":[[2014,7,21]]}}}