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AN ATTEMPT TO OPTIMIZE TECHNOLOGICAL AND REFRIGERATION REQUIREMENTS IN THE PRODUCTION OF FROZEN DUCKS.

Author(s) : ZIECIK M., SUROWKA K.

Summary

TESTS WERE CARRIED OUT ON FATTENED PEKING DUCKS, EITHER UNSKINNED OR SKINNED AND PROTECTED WITH TWO TYPES OF WRAPPINGS. THEY WERE FROZEN TO 238 K (-35 DEG C) AND STORED 1.3 TO8 MONTHS UNDER INDUSTRIAL CONDITIONS AT ABOUT 253 K (-20 DEG C). AFTER 8 MONTHS, VERY SIGNIFICANT OXIDATIVE CHANGES WERE OBSERVED, MAINLY IN LEAF FAT. COMPARED TO UNSKINNED DUCK CARCASSES, SKINNED DUCKS UNDERGO SEVERE PHYSICAL AND CHEMICAL CHANGES. CRYOVAC PACKED CARCASSES GIVE BETTER PHYSICAL AND CHEMICAL PROPERTIES AND LESS FAT RANCIDITY.

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Pages: 447-452

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Details

  • Original title: AN ATTEMPT TO OPTIMIZE TECHNOLOGICAL AND REFRIGERATION REQUIREMENTS IN THE PRODUCTION OF FROZEN DUCKS.
  • Record ID : 1985-2009
  • Languages: English
  • Source: [Refrigeration serving humanity]. Proceedings of the XVIth international Congress of Refrigeration.
  • Publication date: 1983/08/07
  • Document available for consultation in the library of the IIR headquarters only.

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