ShareDeteriorative changes in pink perch mince during frozen storage.
Author(s) : REDDY G. V. S., SRIKAR L. N., SUDHAKARA N. S.
Type of article: Article
Summary
Frozen storage of mechanically deboned pink perch mince for 180 days resulted in a change in several physical, chemical and organoleptic properties. These changes are analyzed and it seems that mechanical deboning and freezing of the pink perch mince could offer a potential means of processing currently wasted by-catch fish for human food.
Details
- Original title: Deteriorative changes in pink perch mince during frozen storage.
- Record ID : 1993-0990
- Languages: English
- Source: Int. J. Food Sci. Technol. - vol. 27 - n. 3
- Publication date: 1992/06
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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TIME-TEMPERATURE-TOLERANCE (TTT) OF ON-BOARD FR...
- Author(s) : TANAKA T., TAKAHASHI K., NISHIWAKI K.
- Date : 1984
- Languages : Japanese
- Source: Trans. JAR - vol. 1 - n. 1
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- Author(s) : TANAKA T., HAMAMOTO Y., NISHIWAKI K.
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- Languages : Japanese
- Source: Trans. JAR - vol. 2 - n. 1
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TIME-TEMPERATURE TOLERANCE OF FROZEN SHRIMPS. 1...
- Author(s) : RIAZ M., QADRI R. B.
- Date : 1987
- Languages : English
- Source: Trop. Sci. - vol. 27 - n. 3
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Deep frozen salmon: differences in quality afte...
- Author(s) : ANDERSEN U. B., STEINSHOLT K.
- Date : 1992
- Languages : English
- Source: Nor. J. agric. Sci. - vol. 6 - n. 3
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The quality of surimi made from threadfin bream...
- Author(s) : YEAN Y. S.
- Date : 1993/08
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 28 - n. 4
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