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Effect of different thawing methods on quality of frozen hairtail fish.

[In Chinese. / En chinois.]

Author(s) : HE J.

Type of article: Article

Summary

Water holding capacity, thiobarbituric acid value, textural properties, total bacterial counts and sensory evaluation were studied to determine the quality of hairtail fish thawed in air, running water, and with a vacuum and microwave method. The results showed that: 1) thawing methods have an important effect on water holding capacity, thiobarbituric acid value and textural properties; 2) thawing methods have a significant sterilizing effect on frozen products; 3) if different parameters are considered comprehensively, vacuum thawing is the best method.

Details

  • Original title: [In Chinese. / En chinois.]
  • Record ID : 1994-0374
  • Languages: Chinese
  • Source: Journal of Refrigeration - n. 2
  • Publication date: 1993
  • Document available for consultation in the library of the IIR headquarters only.

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