ShareEffect of delayed icing on the shelf life of sciaenids.
Author(s) : JEYASEKARAN G., SUGUMAR G.
Type of article: Article
Summary
The fish sciaenids caught off Tutcorin coast (India) were divided into two groups: 1) iced immediately and 2) held at 28 plus or minus 2 deg C for 6 hours and iced. The results of sensory, microbiological and biochemical tests showed that the fish samples treated by delayed and immediate icing were acceptable for a period of 5 and 9 days respectively.
Details
- Original title: Effect of delayed icing on the shelf life of sciaenids.
- Record ID : 1999-0292
- Languages: English
- Source: Int. J. Food Sci. Technol. - vol. 34 - n. 6
- Publication date: 1997/11
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Fish and fish product
- Keywords: Ice; Fish; Sea; India; Cold storage; Storage life
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