Share

CHANGES IN THE CHEMICAL COMPOSITION OF AQUACULTURE SHELLFISH DURING STORAGE.

[In Russian. / En russe.]

Author(s) : VAHRUSEVA M. N., KERZNEVSKAJA M. M., SVATKO S. V.

Type of article: Article

Summary

THE CHEMICAL COMPOSITION OF SCALLOPS AND THE CHANGE IN THEIR CHEMICAL CHARACTERISTICS DURING STORAGE WERE STUDIED. WHEN SCALLOPS AND OYSTERS ARE TRANSPORTED AT A TEMPERATURE NOT HIGHER THAN 288 K (15 DEG C) THEY ARE MAINTAINED ALIVE DURING ONE DAY. WITH A DECREASE INTEMPERATURE TO 275-280 K (2-7 DEG C), THEY REMAIN ALIVE UP TO 48 HRS. THE DECREASE IN THE TEMPERATURE OF LIVING OYSTERS BETWEEN 273 AND 265 K (0 AND -8 DEG C) MAINTAINS THEIR FLAVOUR CHARACTERISTICS DURING 4 WEEKS. R.R.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 1988-1100
  • Languages: Russian
  • Source: Rybn. Hoz. - n. 1
  • Publication date: 1987
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (7)
See the source

Indexing