ShareEFFECT OF ICED AND FROZEN STORAGE ON THE QUALITY OF SURIMI PRODUCED FROM TILAPIA (TILAPIA NILOTICA).
Author(s) : SOMBOONYARITHI V.
Type of article: Article
Summary
COMPARISON OF THE COMPOSITION, ORGANOLEPTIC QUALITIES AND SHELF LIFE OF SURIMI OBTAINED FROM TILAPIA FLESH, EITHER FRESH OR STORED FOR 6 DAYS IN ICE AT 273-275 K (0-2 DEG C), OR AT 255 K (-18 DEG C) FOR 3 MONTHS. THE BEST-QUALITY SURIMI IS OBTAINED FROM FRESH FISH. NEVERTHELESS, HIGH QUALITY PRODUCTS CAN BE OBTAINED FROM CHILLED OR FROZEN TILAPIAS. (Bibliogr. int. CDIUPA, FR., 90-267049.
Details
- Original title: EFFECT OF ICED AND FROZEN STORAGE ON THE QUALITY OF SURIMI PRODUCED FROM TILAPIA (TILAPIA NILOTICA).
- Record ID : 1991-1647
- Languages: English
- Source: ASEAN Food J. - vol. 5 - n. 4
- Publication date: 1990
Links
See the source
Indexing
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Themes:
Food quality and safety. Microbiology;
Fish and fish product - Keywords: Ice; Chilling; Organoleptic property; Surimi; Catfish; Fish; Freezing
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CHILLPACK STUDIES ON FARM-RAISED CHANNEL CATFISH.
- Author(s) : REED R. J., AMMERMAN G. R., CHEN T. C.
- Date : 1983
- Languages : English
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KEEPING QUALITY IN ICE OF TILAPIA FROM WARM AND...
- Author(s) : SUMNER J., OREJANA F., CORDIAL N.
- Date : 1986
- Languages : English
- Source: ASEAN Food J. - vol. 2 - n. 2
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QUALITY CHANGES OF EUROPEAN CATFISH (SILURUS GL...
- Author(s) : MANTHEY M., KARNOP G., REHBEIN H.
- Date : 1988/02
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 23 - n. 1
View record
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KAMABOKO FORMING ABILITY OF ICE STORED WHITE CR...
- Author(s) : NOZAKI Y.
- Date : 1984
- Languages : Japanese
- Source: Refrigeration - vol. 59 - n. 680
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STRENGTH OF GELS PREPARED FROM WASHED AND UNWAS...
- Author(s) : MACDONALD G. A., LELIEVRE J., WILSON N. D. C.
- Date : 1990
- Languages : English
- Source: Ital. J. Food Sci. - vol. 55 - n. 4
View record