Effect 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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