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EFFECT OF DELAYED FREEZING ON THE QUALITY AND SHELF LIFE OF KALAWA (EPINEPHELUS SPP).

Author(s) : JOSEPH A. C., SURENDRAN P. K., PERIGREEN P. A.

Type of article: Article

Summary

A COMPARISON IS MADE AT A TEMPERATURE OF 253 K (-20 DEG C), OF CHANGES IN COMPOSITION (WATER CONTENT AND NITROGEN COMPOUNDS), ORGANOLEPTIC QUALITY AND MICROFLORA OF FRESHLY FROZEN KALAWA FLESH, OR MAINTAINED AT AMBIENT TEMPERATURE FOR 5 TO 10 HOURS. THE SHELF LIFE OF FRESHLY FROZEN FISH, OR FROZEN AFTER 5 HOURS IS EQUAL TO 62 WEEKS, WHEREAS FISH FROZEN AFTER 10 HOURS CHANGES WITHIN 48 WEEKS OF STORAGE. (Bibliogr. int. CDIUPA-CNRS, FR. , 89-210-250465.

Details

  • Original title: EFFECT OF DELAYED FREEZING ON THE QUALITY AND SHELF LIFE OF KALAWA (EPINEPHELUS SPP).
  • Record ID : 1990-1119
  • Languages: English
  • Source: Fish. Technol. - vol. 26 - n. 2
  • Publication date: 1989

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