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DEGRADATION OF FISH QUALITY DUE TO FREEZING AND ITS PREVENTION.

[In Japanese. / En japonais.]

Author(s) : FUKUDA Y.

Type of article: Article

Summary

THE EFFECT OF FREEZING ON DEGRADATION WAS STUDIED BY MEASURING THE INACTIVATION OF CALCIUM-ATPASE ACTIVITY. THE QUALITIES OF FROZEN SARDINE AND MACKEREL ARE GOVERNED BY BIOCHEMICAL CONDITIONS SUCH AS FRESHNESS, PH VALUE, THE FREEZING RATE, STORAGE TEMPERATURE AND DURATION AND TEMPERATURE FLUCTUATIONS. VIA AN ANALYSIS OF THE DEGRADATION RATE ON THE RELATIONSHIP BETWEEN THE STORAGE TEMPERATURE AND FISH QUALITY, IT HAS BEEN POSSIBLE TO PREDICT FISH QUALITY LOSS DUE TO FREEZING.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1988-1937
  • Languages: Japanese
  • Source: Refrigeration - vol. 62 - n. 722
  • Publication date: 1987
  • Document available for consultation in the library of the IIR headquarters only.

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