ShareCONSUMER ACCEPTABILITY OF COD AND WHITING AFTER CHILLED STORAGE AND FREEZING AND THAWING.
Author(s) : BENNETT R., HAMILTON M.
Type of article: Article
Summary
THE EFFECT OF FREEZING AND THAWING, AND OF STORAGE AT 273 K (0 DEG C) ON THE ACCEPTABILITY OF COD AND WHITING WAS INVESTIGATED. SAMPLES WHICH HAD BEEN FROZEN AND THAWED WERE NO LESS ACCEPTABLE THAN FRESH SAMPLES AND THE STORAGE OF FRESH FISH AT 273 K PRODUCED A LINEAR DECLINE IN OVERALL ACCEPTABILITY OF BOTH SPECIES. A METHOD OF PRESENTING THE DATA TO ALLOW DECISIONS TO BE TAKEN ON THE SHELF LIFE OF CHILLED PRODUCTS IS DISCUSSED.
Details
- Original title: CONSUMER ACCEPTABILITY OF COD AND WHITING AFTER CHILLED STORAGE AND FREEZING AND THAWING.
- Record ID : 1987-0195
- Languages: English
- Source: J. Food Technol. - vol. 21 - n. 3
- Publication date: 1986/06
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Indexing
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Themes:
Food quality and safety. Microbiology;
Fish and fish product - Keywords: Thawing; Chilling; Organoleptic property; Fish; Cod; Whiting; Freezing
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FROZEN STORAGE STABILITY OF MODIFIED POLLOCK (T...
- Author(s) : BABBITT J. K., REPPOND K. D., HARDY A.
- Date : 1987
- Languages : English
View record
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CRYOSCOPIC TEMPERATURE AS AN INDEX OF THE QUALI...
- Author(s) : STODOLNIK L., PASIK L.
- Date : 1987/04
- Languages : Polish
- Source: Przemysl Spozywczy - vol. 41 - n. 4-5
View record
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Thawing, refreezing and frozen storage effects ...
- Author(s) : HURLING R., MCARTHUR H.
- Date : 1996/11
- Languages : English
- Source: Ital. J. Food Sci. - vol. 61 - n. 6
View record
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Temperature-tolerant fish protein gels using ko...
- Author(s) : PARK J. W.
- Date : 1996
- Languages : English
- Source: J. Muscle Foods - vol. 7 - n. 2
View record
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FISH GELS FROM UNWASHED MINCES OF COD (GADUS MO...
- Author(s) : HASTING R. J., KEAY J. N., TAVENDALE M. H.
- Date : 1990/09/18
- Languages : English
- Source: Chilling and Freezing of New Fish Products.
- Formats : PDF
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