CONTENTS 



Page 



Introduction 1 



Materials and methods 2 



Preparation of samples 2 



Yelloweye snapper (Lutjanus vivanus) 2 



Chemicals 2 



Method of chemical application 2 



Packaging 3 



Storage 3 



Organoleptic evaluation of fillets 3 



Chemical methods 3 



Total ribose determination 3 



Free ribose determination 3 



Results 3 



Discussion 4 



Literature cited 5 



TABLES 



Page 



1. Organoleptic scores for cooked snapper fillets stored at — 10° F . . . . 3 



2. Appearance scores for cooked snapper fillets stored at — 10° F 3 



3. Free and total ribose content of snapper flesh stored at — 10° F . . . . 3 



in 



