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EFFECT OF HEAT AND ADDITIVES ON THE SHELF-LIFE OF FROZEN RED HAKE (UROPHYCIS CHUSS).

Author(s) : REGENSTEIN J. M., SAMSON A., TIMBERLAKE A.

Summary

DEBONED GADOID FISH UNDERGO TEXTURE CHANGES AFTER LESS THAN 2 WEEK FROZEN STORAGE. THE ORIGINAL DIMETHYLAMINE PRODUCTION RATE MAY BE A CRITICAL FACTOR TO BE MEASURED. THE STUDIES OF ADDITIVES WERE NOT PARTICULARLY SUCCESSFUL. COOKING PRIOR TO FREEZING SEEMED TO HAVE A FAVOURABLE EFFECT, ALTHOUGH THE SAMPLES WERE NOT AS GOOD AS THOSE PREPARED WITH THE FRESH ORIGINAL PRODUCT OR FROM CONTROLS STORED AT 228 K (-45 DEG C).

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Pages: 1981-4

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Details

  • Original title: EFFECT OF HEAT AND ADDITIVES ON THE SHELF-LIFE OF FROZEN RED HAKE (UROPHYCIS CHUSS).
  • Record ID : 1983-0610
  • Languages: English
  • Source: Advances in the refrigerated treatment of fish.
  • Publication date: 1981
  • Document available for consultation in the library of the IIR headquarters only.

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