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EFFECT OF PHOSPHATE BLENDS ON STABILITY OF COD FILLETS IN FROZEN STORAGE.

Author(s) : WOYEWODA A. D., BLIGH E. G.

Type of article: Article

Summary

ATLANTIC COD FILLETS WERE DIPPED IN COMMERCIAL TRIPOLY OR METAPHOSPHATE SOLUTIONS, FROZEN AND STORED AT EITHER 261 K (-12 DEG C) MORE OR LESS 0.5 K OR 243 K (-30 DEG C), CONSTANT OR WITH DAILY PROGRAMMED FLUCTUATIONS TO 247 K (-26 DEG C) FOR UP TO 26 WK. PHOSPHATE TREATMENTS AT BOTH TEMPERATURES DECREASED THAW DRIP AND COOKED DRIP AND YIELDED A PRODUCT WITH HIGHER RAW AND COOKED MOISTURE. PROTEIN CONTENT OF COOKED DRIP FROM FILLETS STORED AT 261 K WAS REDUCED BY PHOSPHATE TREATMENT ; NO SIGNIFICANT DIFFERENCE WAS FOUND BETWEEN TREATED AND CONTROL SAMPLES AT 243 K. SENSORY EVALUATION OF TREATED FILLETS AT 243 K (WITH DAILY FLUCTUATION TO 247 K) REVEALED PHOSPHATED FILLETS TO BE THE MOST TENDER AND THE MOST HIGHLY ACCEPTABLE.

Details

  • Original title: EFFECT OF PHOSPHATE BLENDS ON STABILITY OF COD FILLETS IN FROZEN STORAGE.
  • Record ID : 1987-1045
  • Languages: English
  • Publication date: 1986
  • Source: Source: J. Food Sci.
    vol. 51; n. 4; 1986.07-08; 932-935; 1 fig.; 6 tabl.; 20 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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