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This is a Quantitative Study study (also classified as: Experimental Study).

Physicochemical, microbiological and sensory quality changes in Brama orcini fillets during 90 days of frozen storage at -25 °C

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B. orcini fillets maintained acceptable quality for 90 days of frozen storage.
pH rose significantly from 5.27 to 6.36, while TVB-N reached 25.97 mg N/100 g.
Evaluation involved assessing physicochemical, microbiological, and sensory quality at 10-day intervals.
Findings suggest freezing is an effective method to extend the shelf life of underutilized fish species.

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Evaluation of physicochemical and sensory quality in Brama orcini during frozen storage, indicating potential for shelf life extension.

A 2025 study studied this question.

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