Share

EFFECT OF HANDLING AND PACKAGING ON THE QUALITY OF FROZEN WHITEFISH.

Author(s) : JOSEPHSON D. B., LINDSAY R. C., STUIBER D. A.

Type of article: Article

Summary

INDIVIDUALLY FROZEN, SCALED WHITEFISH (COREGONUS CLUPEAFORMIS) RAPIDLY DEVELOPED OXIDATIVE OFF-FLAVOURS WHEN STORED WITHOUT PACKAGING AT 261 K (-12 DEG C), BUT BOTH VACUUM-PACKAGING IN BARRIER FILMS AND ICE-GLAZING SIGNIFICANTLY SUPPRESSED THE DEVELOPMENT OF OXIDIZED FLAVOURS THROUGH 24 WK OF STORAGE. REMOVAL OF SCALES PRIOR TO FREEZING SIGNIFICANTLY ENHANCED THE DEVELOPMENT OF OXIDIZED FLAVOURS OVER UNSCALED WHITEFISH WHEN BOTH WERE HELD UNPROTECTED AT 261 K. LOOSE-PACKAGING OF INDIVIDUAL, WELL-WASHED WHITEFISH IN CLOSED POLYETHYLENE POUCHES SIGNIFICANTLY IMPROVED OXIDATIVE STABILITY. HOWEVER, VACUUM, BARRIER-FILM PACKAGING GAVE SIGNIFICANTLY BETTER PROTECTION THAN POLYETHYLENE AT BOTH 261 AND 248 K (-25 DEG C) THROUGH 24 AND 72 WK, RESPECTIVELY.

Details

  • Original title: EFFECT OF HANDLING AND PACKAGING ON THE QUALITY OF FROZEN WHITEFISH.
  • Record ID : 1985-2498
  • Languages: English
  • Publication date: 1985
  • Source: Source: J. Food Sci.
    vol. 50; n. 1; 1985.01-02; 1-4; 2 fig.; 4 tabl.; 11 ref.
  • Document available for consultation in the library of the IIR headquarters only.

Indexing