ShareCOOLING RATES OF FISH IN CHILLED SEA WATER.
Author(s) : HARVEY R. A., PRZYBYLAK P. F.
Type of article: Article
Summary
IN THE INTEREST OF CANNED FISH QUALITY AND MAXIMUM UTILISATION OF A LIMITED RESOURCE, THE PELAGIC FISHING INDUSTRY HAS EMBARKED ON THE USE OF CHILLED SEA WATER FOR THE RAPID COOLING OF FISH AFTER CATCHING. THE AUTHORS HAVE COMMENCED TESTS TO DETERMINE INITIALLY THE MAXIMUM PRACTICABLE RATE OF COOLING. THE AIM IS TO IMPROVE FISH PRESERVATION AND POSSIBLY INHIBIT ENZYMIC SPOILAGE DUE TO CHLOROMYXUM INFESTATION.
Details
- Original title: COOLING RATES OF FISH IN CHILLED SEA WATER.
- Record ID : 1986-0693
- Languages: English
- Source: Fish. Ind. Res. Inst., Annu. Rep. - vol. 38
- Publication date: 1984
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Fish and fish product - Keywords: Cooling rate; Canning; Chilling; Fish; Hygiene; Chilled water; Sea water
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HOLDING TEMPERATURES AND GLAZES FOR WHOLE MACKE...
- Author(s) : AVERY K. W. J.
- Date : 1983
- Languages : English
- Source: Fish. Ind. Res. Inst., Annu. Rep. - vol. 37
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EFFECT OF SOME ANTISEPTICS ON THE MICROFLORA OF...
- Author(s) : EREMENKO V. V.
- Date : 1985
- Languages : Russian
- Source: Rybn. Hoz. - n. 12
View record
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Western aquatic food technology.
- Author(s) : Infofish, HANSEN P.
- Date : 2002
- Languages : English
View record
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HANDLING, QUALITY AND YIELD OF FRESH HAKE.
- Author(s) : AVDALOV N., RIPOLL A.
- Date : 1981
- Languages : English
- Source: Advances in the refrigerated treatment of fish.
- Formats : PDF
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STUDIES ON THE USE OF PARABEN ICE FOR PRESERVAT...
- Author(s) : SHETTY T. S., SETTY T. M. R., RAVISHANKER C. N.
- Date : 1990/09/18
- Languages : English
- Formats : PDF
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