ShareEFFECT OF SEVERAL THAWING CONDITIONS ON THE QUALITY OF FROZEN FISH.
[In Japanese. / En japonais.]
Author(s) : YOSHIOKA K.
Type of article: Article
Summary
CARP (CYPRINUS CARPIO) FILLETS, STORED 28 DAYS AT 268 K (-5 DEG C) AND 3 DAYS AT 253 K (-20 DEG C) WERE THAWED AT DIFFERENT TEMPERATURES [278, 293 OR 323 K (5, 20 OR 50 DEG C)] OR IN A MICROWAVE OVEN. THE ELASTICITY VALUE AND MODULUS, FIRMNESS, COHESIVENESS AND VISCOSITY OF THE FILLETS WERE DETERMINED IN EACH CASE. (Bull. bibliogr. CDIUPA, FR., 15, N.12, 1981/12, 66, 162950.
Details
- Original title: [In Japanese. / En japonais.]
- Record ID : 1983-0185
- Languages: Japanese
- Source: J. jap. Soc. Food Nutr. - vol. 34 - n. 4
- Publication date: 1981
Links
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Indexing
- Themes: Fish and fish product
- Keywords: Thawing; Rheological property; Carp; Microwave; Fish; Freezing
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