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Advances in food refrigeration with special reference to research and freezing of fish and shellfish practices over the past 50 years.

[In Japanese. / En japonais.]

Author(s) : TANAKA T.

Type of article: Article

Summary

Some of researches on marine products freezing has outlined as follows: 1) Thaw rigor phenomena and the related drip of Antarctic frozen whale meat. 2) Invention and industrial work on frozen surimi. 3) Spongy meat formation and its prevention in the frozen cod and crab. 4) Challenge to making kamaboko from frozen fish meat. 5) Retention of meat colour of frozen tuna. 6) Studies on cold chain system in Japan. 7) Orange discoloration of canned meat from frozen skipjack. 8) Improvement of quality in brine freezing skipjack.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 2001-2331
  • Languages: Japanese
  • Source: Refrigeration - vol. 75 - n. 878
  • Publication date: 2000/12
  • Document available for consultation in the library of the IIR headquarters only.

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