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STATE-OF-THE-ART ON PROGRESS IN UNDERSTANDING PHYSICOCHEMICAL AND MICROBIOLOGICAL PROCESSES TAKING PLACE DURING CHILLING AND FREEZING. THREE PHENOMENA OCCURRING DURING STORAGE ARE PRODUCT DESICCATION, OXIDATIVE RANCIDITY AND CHANGES IN MUSCLE PROTEINS, PARTICULARLY MYOSIN (FREEZE-DENATURATION). FOLLOWING AN OVERALL REVIEW OF THE INITIAL PROCESSES CARRIED OUT TO A FRESH CATCH, THE ARTICLE DEALS WITH THE ENSUING PROCESSES INVOLVING FREEZING, STORAGE AND STORAGE DISORDERS.
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Pages: 1981-4
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Details
- Original title: DEVELOPMENTS IN CHILLING AND FREEZING OF FISH.
- Record ID : 1983-0556
- Languages: English
- Source: Advances in the refrigerated treatment of fish.
- Publication date: 1981
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Fish and fish product
- Keywords: Chilling; Rancidity; Protein; Seafood; Fish; Weight loss; Myosin; Development; Denaturation; Freezing
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EFFECT OF THE FREEZING TIME ON COLD-INDUCED DEN...
- Author(s) : ITO M. A., INOUE N., SHINANO H.
- Date : 1990
- Languages : Japanese
- Source: Nippon Suisan Gakkaishi - vol. 56 - n. 2
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THE EFFECT OF THE THICKNESS OF GLAZE ON FROZEN ...
- Author(s) : STODOLNIK L., IWASZKIEWICZ S., KNASIAK M.
- Date : 1985
- Languages : Polish
- Source: Chlodnictwo - vol. 20 - n. 9
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DIFFERENTIAL SCANNING CALORIMETRY OF FISH MUSCL...
- Author(s) : HASTINGS R. J.
- Date : 1985
- Languages : English
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DIFFERENTIAL SCANNING CALORIMETRY (DSC) OF FROZ...
- Author(s) : HASTINGS R., RODGER G.
- Date : 1985
- Languages : English
- Source: Storage lives of chilled and frozen fish and fish products.
- Formats : PDF
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FREEZE DENATURATION OF CARP MYOSIN AND ITS PREV...
- Author(s) : AKAHANE T., TSUCHIYA T., MATSUMOTO J. J.
- Date : 1981/08
- Languages : English
- Source: Cryobiology - vol. 18 - n. 4
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