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DETERMINATION OF NET CONTENTS OF GLAZED INDIVIDUALLY FROZEN FISHERY PRODUCTS.

Author(s) : VYNCKE W.

Type of article: Periodical article

Summary

A SERIES OF EXPERIMENTS HAVE BEEN CARRIED OUT WITH INDIVIDUALLY FROZEN FISHERY PRODUCTS TO EVALUATE A PROCEDURE, PROPOSED BY TORRY RESEARCH STATION, ABERDEEN, FOR THE DETERMINATION OF NET WEIGHT OF CONTENTS OF PRODUCTS COVERED WITH GLAZE. THE PRODUCTS WERE SMALL DRESSED PLAICE (WEIGHT 200-250 G), SMALL WHOLE GUTTED WHITING (250-350 G), COD FILLETS (125-175 G), SCALLOPS (15-30 G), COOKED UNPEELED DEEP SEA SHRIMPS, PANDALUS BOREALIS (5-10 G). THEY WERE FROZEN, WEIGHED AND GLAZED BY DIPPING IN WATER AT 274 K (1 DEG C) TO OBTAIN GLAZE OF 10 TO 20 PER CENT OF THE FRESH FISH WEIGHT. AFTER STORAGE AT 243 K (-30 DEG C) FOR 24 HOURS THEY WERE REWEIGHED, PLACED IN A WIRE MESH BASKET, AND IMMERSED IN CIRCULATING WATER AT 288 K (15 DEG C) FOR 20, 30, 35, OR 40 SECONDS WITH SHAKING ABOUT ONCE EVERY SECOND. THE SAMPLES WERE THEN QUICKLY DRIED WITH PAPER TOWELS AND WEIGHED. TWENTY SAMPLES WERE USED FOR EACH EXPERIMENT. DATA ON THE RECOVERY OF GLAZE RELATIVE EFFICIENCY OF THE PROCEDURES. THE RESULTS WERE TREATED STATISTICALLY. THEY ARE GIVEN IN DETAIL AND DISCUSSED, BRIEFLY. FOR COD FILLETS A 30 SECOND DEGLAZING GAVE THE BEST RECOVERY, SIMILARLY FOR PLAICE DIPPING TIME SHOULD BE AT LEAST 30 SEC. WITH WHITING FOR 30, 35 AND 40 SEC. TIME WAS NOT CRITICAL, ALL RECOVERIES WERE NOT SIGNIFICANTLY FROM 100 PER CENT. SCALLOPS REQUIRED MORE THAN 30 SEC, RECOVERIES DIFFERED SIGNIFICANTLY FROM 100 PER CENT (T-TEST), 35 OR 40 SEC WAS ADEQUATE. SHRIMPS RECOVERY WAS.

Details

  • Original title: DETERMINATION OF NET CONTENTS OF GLAZED INDIVIDUALLY FROZEN FISHERY PRODUCTS.
  • Record ID : 1981-1252
  • Languages: English
  • Source: Med. Rijksst. Zeevisserij - n. 163
  • Publication date: 1980
  • Document available for consultation in the library of the IIR headquarters only.

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