ShareChemical changes and sensory evaluation of channel catfish as affected by diet, packaging method and frozen storage.
Author(s) : HUANG Y. W., LILLARD D. A., KOEHLER P. E., EITENMILLER R. R.
Type of article: Article
Summary
Effects of the protein percentage (24 to 40%) in the diet on the ability to store fish for 0, 30 and 90 days. Effect of the packaging type (polyvinylidene chloride film, vacuum package) on the quality of fish stored at -28 deg C for 90 days.
Details
- Original title: Chemical changes and sensory evaluation of channel catfish as affected by diet, packaging method and frozen storage.
- Record ID : 1993-3408
- Languages: English
- Source: J. Food Qual. - vol. 15 - n. 2
- Publication date: 1992
Links
See other articles in this issue (2)
See the source
Indexing
-
Themes:
Food quality and safety. Microbiology;
Packaging;
Fish and fish product - Keywords: Vacuum; Organoleptic property; Protein; Catfish; Fish; Packaging; Freezing
-
THE EFFECT OF WASHING ON THE QUALITY OF MINCED ...
- Author(s) : JOSEPH J., PERIGREEN P. A.
- Date : 1986
- Languages : English
- Source: Fish. Technol. - vol. 23 - n. 1
View record
-
PACKAGING FILMS FOR FATTY FISH PRESERVATION BY ...
- Author(s) : KHANDAKER H. R., HOLE M., JUKES C.
- Date : 1985
- Languages : English
- Source: Storage lives of chilled and frozen fish and fish products.
- Formats : PDF
View record
-
EFFECT OF ICED AND FROZEN STORAGE ON THE QUALIT...
- Author(s) : SOMBOONYARITHI V.
- Date : 1990
- Languages : English
- Source: ASEAN Food J. - vol. 5 - n. 4
View record
-
FROZEN STORAGE CHARACTERISTICS OF COWNOSE RAY (...
- Author(s) : LICCIARDELLO J. J., RAVESI E. M.
- Date : 1988
- Languages : English
- Source: J. Food Qual. - vol. 11 - n. 1
View record
-
EFFECT OF HANDLING AND PACKAGING ON THE QUALITY...
- Author(s) : JOSEPHSON D. B., LINDSAY R. C., STUIBER D. A.
- Date : 1985
- Languages : English
View record