ShareCRYOPROTECTIVE AGENTS IN HAKE MINCE BLOCKS AT LOW STORAGE TEMPERATURE.
Author(s) : WESSELS J. P. H., SIMMONDS C. K., AVERY K. W. J.
Type of article: Article
Summary
RESULTS OF RESEARCH INTO MEANS FOR PREVENTING OR DELAYING CHANGES IN FLAVOUR AND TEXTURE IN MINCED HAKE DURING FROZEN STORAGE ARE REPORTED. THE MINCE, WITHOUT ADDITIVES, STORED AT -40 DEG C WAS STILL IN GOOD CONDITION AFTER 44 WEEKS. THE VALUE OF CERTAIN ADDITIVES TO DELAY THE DETERIORATION THAT OCCURS AT HIGHER TEMPERATURES: -20 AND -7 DEG C, HAS BEEN CONFIRMED. C.R.F.
Details
- Original title: CRYOPROTECTIVE AGENTS IN HAKE MINCE BLOCKS AT LOW STORAGE TEMPERATURE.
- Record ID : 1985-0197
- Languages: English
- Source: Fish. Ind. Res. Inst., Annu. Rep. - vol. 36
- Publication date: 1982
- Document available for consultation in the library of the IIR headquarters only.
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