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Conservation de hachis de sardine en entreposage à l'état congelé à -20°C: hachis obtenus à partir de sardine entière, et de sardine étêtée et éviscérée.

Author(s) : TEJADA M., MORAL A., BORDERIAS A. J.

Type of article: Article, IJR article

Summary

This paper presents a comparative study of minces prepared from headed and gutted sardines and minces prepared from whole sardines, with a view to avoiding unnecessary product handling and improving yields. Certain additives (cryoprotectants and antioxidants) were blended into some of the mince lots in an attempt to extend their storage life, and in one of the lots the mince was washed prior to mixing. The minces were prepared by extrusion and the lots were fashioned into 4 cm thick 700 g blocks, frozen in a horizontal plate freezer until a core temperature of -20°C was attained, vacuum packed and stored at -20°C for 12 months.

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Pages: 294-304

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Details

  • Original title: Conservation de hachis de sardine en entreposage à l'état congelé à -20°C: hachis obtenus à partir de sardine entière, et de sardine étêtée et éviscérée.
  • Record ID : 30001479
  • Languages: French
  • Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 8 - n. 5
  • Publication date: 1985/09

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