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Chemical, bacteriological and organoleptic variables were measured during the spoilage of fish stored in ice up to 19 days. Among the six relationships obtained, significant correlation was found between trimethylamine value and cooked fish score. The fishes were stored in edible condition for 11-16 days in ice and showed a trimethylamine value of 10 or more using microdiffusion method.

Spoilage in iced "pescada-foguete" (Macrodon ancylodon) from south Brazilian fishing grounds