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DEHYDRO-FREEZING OF FISH: OSMOTIC PRESSURE DEHYDRATION AT LOW TEMPERATURE AND THE DEHYDRO-FREEZING OF FISH.

[In Japanese. / En japonais.]

Author(s) : KOZIMA T. T.

Type of article: Article

Summary

A DEHYDRATION SHEET HAS BEEN DEVELOPED AND IT CONSISTS OF A MIXTURE OF A SUGAR DEHYDROLYSATE AND AN ABSORBENT POLYMER COVERED WITH A SEMI-PERMEABLE MEMBRANE. WHEN IN CONTACT WITH A PERISHABLE FOODSTUFF THE SHEET CAN REMOVE MOISTURE IN THE LIQUID STATE. THE DEHYDRATION RATE IN FISH VARIES WITH SPECIES, THEIR SHAPE AND THE AMBIENT TEMPERATURE. FISH WERE DEHYDRATED WITH THE SHEET AT 273 TO 278 K (0 TO 5 DEG C) AND THEN FROZEN STORED. THE PRODUCTS RETAINED HIGH QUALITY AND FRESHNESS AFTER THAWING. ATPASE ACTIVITY OF MUSCLE WAS MAINTAINED AT A HIGH LEVEL IN COD AND ALASKA POLLOCK AND SALMON RETAINED SATISFACTORY FLESH COLOUR.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1988-2365
  • Languages: Japanese
  • Source: Trans. JAR - vol. 4 - n. 3
  • Publication date: 1987
  • Document available for consultation in the library of the IIR headquarters only.

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