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EFFECT OF PREPROCESSING ICED STORAGE ON DETERIORATIVE CHANGES IN LIPIDS OF SILVER POMFRET STORED AT 255 K (-18 DEG C).

Author(s) : SANKAR T. V., VISWANATHAN NAIR P. G.

Type of article: Article

Summary

COMPARISON OF THE BIOCHEMICAL CHARACTERISTICS (COMPOSITION IN FATTY ACIDS AND PHOSPHOLIPIDS, IODINE AND PEROXIDE NUMBERS) AND ORGANOLEPTIC PROPERTIES (COLOUR, ASPECT, TEXTURE, ODOUR, ACCEPTABILITY) OF SILVER POMFRET (PAMPUS ARGENTEUS) STORED AT 255 K (-18 DEG C) IN THE FRESH STATE OR AFTER PRESERVATION IN ICE DURING 1 TO 4 DAYS. THE SHELF LIFE DECREASES RAPIDLY AS SOON AS THE PERIOD OF ICED STORAGE EXCEEDS A DAY. (Bibliogr. int. CDIUPA-CNRS, FR., 88-210-240140.

Details

  • Original title: EFFECT OF PREPROCESSING ICED STORAGE ON DETERIORATIVE CHANGES IN LIPIDS OF SILVER POMFRET STORED AT 255 K (-18 DEG C).
  • Record ID : 1989-1451
  • Languages: English
  • Source: Fish. Technol. - vol. 25 - n. 2
  • Publication date: 1988

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