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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