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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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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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THE INFLUENCE OF STORAGE, FREEZING AND THAWING ...
- Author(s) : MAGNUSSEN O. M., HARDARSON V.
- Date : 1987/08/24
- Languages : English
- Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
- Formats : PDF
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THE BENEFITS OF USING PALLET COVERS FOR FROZEN ...
- Author(s) : GRAHAM J., ROGER A.
- Date : 1983/08/07
- Languages : English
- Source: [Refrigeration serving humanity]. Proceedings of the XVIth international Congress of Refrigeration.
- Formats : PDF
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OUTLOOK ON FUTURE DEVELOPMENTS IN THE REFRIGERA...
- Author(s) : SLAVIN J. W.
- Date : 1981
- Languages : English
- Source: Advances in the refrigerated treatment of fish.
- Formats : PDF
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EXPERIMENTAL FREEZING ON BOARD OF SEA SCALLOP (...
- Author(s) : MERRITT J. H., CHUNG S. L., GOULD S. P.
- Date : 1990/09/18
- Languages : English
- Source: Chilling and Freezing of New Fish Products.
- Formats : PDF
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