Influence of twice-freezing on quality parameters of Pollack (Pollachius virens) fillets

almacenamiento analyse organoleptique analytical methods calidad cambios post mortem color colour couleur eigenschaft flaveur flavour formaldehyde freezing frozen fish merkmal modification postmortem odeur olor organoleptic analysis pescado congelado ph postmortem changes preservation quality sabor smell stockage storage technique analytique textura texture