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EFFECT OF FREEZING AND FROZEN STORAGE ON TEXTURAL QUALITY OF FISH FLESH.

Author(s) : REID D. S., BONGRAND A.

Summary

FRESH YELLOWTAIL FILLETS WERE FROZEN AT EITHER -69 OR -20 DEG C AND STORED AT EITHER -20, -12 OR -5 DEG C. LOSS OF PROT EIN SOLUBILITY WAS EVALUATED. MECHANICAL TEXTURE CHARACTERISTICS WERE MEASURED BY INSTRON MACHINE. SENSORY RESISTANCE TO CUTTING BY KNIFE, BITING BY INCISORS, AND DRYNESS, HARDNESS, CRUMBLINESS AND CHEWINESS WERE RATED. CORRELATIONS WERE INVESTIGATED BETWEEN THE METHODS OF EVALUATION. THE RESULTS ARE GIVEN.

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Pages: 1773-1776

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Details

  • Original title: EFFECT OF FREEZING AND FROZEN STORAGE ON TEXTURAL QUALITY OF FISH FLESH.
  • Record ID : 1992-2332
  • Languages: English
  • Source: New challenges in refrigeration. Proceedings of the XVIIIth International Congress of Refrigeration, August 10-17, 1991, Montreal, Quebec, Canada.
  • Publication date: 1991/08/10
  • Document available for consultation in the library of the IIR headquarters only.

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