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Detection of thawed sole (Solea solea) by a water immersion technique.

Author(s) : VYNCKE W.

Summary

When pieces of sole (Solea solea) are immersed in water for 30 minutes, they gain weight when they are fresh and lose weight when frozen-thawed. The weight changes were +1.7 and -3.5%, respectively. The method was found to be reliable for differentiating between fresh and thawed fish. Other influencing factors, such as biological condition and freshness, should be investigated further.

Details

  • Original title: Detection of thawed sole (Solea solea) by a water immersion technique.
  • Record ID : 1997-2255
  • Languages: English
  • Publication date: 1996/09/22
  • Source: Source: Pap. WEFTA annu. Conf., Gdynia
    2 fig.; 2 tabl.; 6 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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