ShareDeterioration of European hake (Merluccius merluccius) during frozen storage.
Author(s) : PEREZ VILLARREAL B., HOWGATE P.
Type of article: Article
Summary
Whole fish and fillets are stored at -18, -24 and -30 deg C for 0 to 39 weeks. During storage, changes in organoleptic, TBA and peroxide index properties are studied as well as fatty acid composition, and dimethylamine and formaldehyde contents. At -30 the variations are negligible. Fillets deteriorate faster than whole fish.
Details
- Original title: Deterioration of European hake (Merluccius merluccius) during frozen storage.
- Record ID : 1992-2872
- Languages: English
- Source: J. Sci. Food Agric. - vol. 55 - n. 3
- Publication date: 1991
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