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CHANGES IN TEXTURE AND FLAVOUR OF RED HAKE STICKS AS AFFECTED BY FROZEN STORAGE FORM.

Author(s) : BUCK E. M.

Type of article: Article

Summary

RED HAKE (UROPHYCIS CHUSS) WAS PROCESSED INTO FROZEN BLOCKS FROM WHICH STICKS WERE MADE AT VARIOUS TIMES SO THAT THE SAMPLES TESTED HAD BEEN STORED AT 255 K (-18 DEG C) EITHER AS STICKS OR BLOCKS OR A COMBINATION OVER A 9-MONTH PERIOD. SENSORY PANELISTS FOUND HIGHLY SIGNIFICANT DIFFERENCES AMONG STORAGE PERIODS (3, 6, 9 MONTHS) FOR BOTH FLAVOUR AND TEXTURE. STORAGE FORM HAD LITTLE APPARENT EFFECT ON CHANGES IN FLAVOUR AND TEXTURE. COOKING METHOD HAD A SIGNIFICANT EFFECT: WARNER-BRATZLER SHEAR MEASUREMENTS WERE SHOWN.

Details

  • Original title: CHANGES IN TEXTURE AND FLAVOUR OF RED HAKE STICKS AS AFFECTED BY FROZEN STORAGE FORM.
  • Record ID : 1987-1039
  • Languages: English
  • Publication date: 1986
  • Source: Source: J. Food Sci.
    vol. 51; n. 4; 1986.07-08; 1063-1064; 2 tabl.; 4 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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