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CHEMICAL COMPOSITION AND QUALITY OF FROZEN ROLLER-PEELED KRILL MEAT.

Author(s) : BYKOWSKI P., KOLODZIEJSKI W.

Summary

MEAT FROM KRILL OBTAINED BY THE ROLLER METHOD IS GLASSY, LIGHT-PINK IN COLOUR AND HAS A NICE SMELL AND SWEET, SHELLFISH-LIKE TASTE. ITS BASIC CHEMICAL COMPOSITION IS GIVEN. THE MEAT CONTAINS SHELL REMNANTS (ABOUT 0.1%) WITH A FLUORIDE CONCENTRATION OF 8-13 PPM, WHICH DOES NOT CONSTITUTE A HAZARD TO HUMAN HEALTH. THE MEAT WAS DEFROSTED BY A TREATMENT IN THE TEMPERATURE RANGE OF 313-353 K (40-80 DEG C). IT HAS BEEN FOUND THAT THE MEAT HAVING THE BEST SENSORY PROPERTIES IS OBTAINED BY HEATING AT A TEMPERATURE OF 313-323 K (40-50 DEG C). THE YIELD IS ABOUT 50% WITH RESPECT TO THE WEIGHT OF FROZEN MEAT. FOR SHELF LIFE THE MEAT RINSED IN FRESH WATER AFTER THE PRODUCTION PROCESS MAINTAINS A GOOD QUALITY FOR 12 MONTHS, WHEN STORED AT 248 K (-25 DEG C). THE GENERAL QUALITY OF MEAT THAT HAS NOT BEEN RINSED DROPS BELOW THE ACCEPTABILITY LEVEL ALREADY AFTER 3 MONTHS BECAUSE OF THE INCREASING BITTER TASTE.

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Details

  • Original title: CHEMICAL COMPOSITION AND QUALITY OF FROZEN ROLLER-PEELED KRILL MEAT.
  • Record ID : 1987-1055
  • Languages: English
  • Source: Storage lives of chilled and frozen fish and fish products.
  • Publication date: 1985
  • Document available for consultation in the library of the IIR headquarters only.

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