ShareEFFECT OF ASCORBIC ACID DIP TREATMENT ON FROZEN STORAGE OF SQUID (LOLIGO DUVAUCELII, ORBIGNY).
Author(s) : SELVARAJ P., INDRA-JASMINE G., JEYACHANDRAN P.
Type of article: Article
Summary
SQUIDS TREATED FOR 10 MIN IN AN ASCORBIC-ACID SOLUTION AT 0.5 % WERE FROZENAT 233 K (-40 DEG C) AND STORED AT 253 K (-20 DEG C). COMPARED WITH CONTROL SAMPLES, THEY HAVE A BETTER PHYSICO-CHEMICAL, BACTERIOLOGICAL AND ORGANOLEPTIC QUALITY AND A LONGER SHELF LIFE. (Bibliogr. int. CDIUPA, FR., 91-275021.
Details
- Original title: EFFECT OF ASCORBIC ACID DIP TREATMENT ON FROZEN STORAGE OF SQUID (LOLIGO DUVAUCELII, ORBIGNY).
- Record ID : 1992-1759
- Languages: English
- Source: Fish. Technol. - vol. 28 - n. 2
- Publication date: 1991
- Document available for consultation in the library of the IIR headquarters only.
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- Date : 1981
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- Source: Advances in the refrigerated treatment of fish.
- Formats : PDF
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- Source: Chilling and Freezing of New Fish Products.
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- Date : 1985
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- Source: Storage lives of chilled and frozen fish and fish products.
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- Languages : English
- Source: Advances in the refrigerated treatment of fish.
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