ShareEffect of storage in commercial deep freezer (-20°C) on the quality of four tropical freshwater carp meats.
Author(s) : CHAKRABARTI R., MADHUSUDUNA RAO B.
Type of article: Article
Summary
Four species of freshwater carp were frozen then stored at -20°C for 10 months. Salt soluble nitrogen levels decreased slowly. The intensity and thickness of myosin heavy chain band also decreased. Total volatile base nitrogen and hypoxanthine contents rose. The carp species with the highest gel strength following storage could be used in high-value products.
Details
- Original title: Effect of storage in commercial deep freezer (-20°C) on the quality of four tropical freshwater carp meats.
- Record ID : 2008-1680
- Languages: English
- Source: Int. J. Food Sci. Technol. - vol. 45 - n. 2
- Publication date: 2008/03
Links
See other articles in this issue (1)
See the source
Indexing
-
Themes:
Food quality and safety. Microbiology;
Fish and fish product - Keywords: Carp; Quality; Quick freezing; Frozen food; Fish; Cold storage; Freezer
-
PROCESSING AND FREEZING OF THE FLESH OF THE BLU...
- Author(s) : BREMNER H.
- Date : 1980
- Languages : English
- Source: Food Technol. Aust. - vol. 32 - n. 8
View record
-
Influence de la température et des modes de con...
- Author(s) : MINART A., LORIOT C., MARCEL J., PASCAT B.
- Date : 1996/03/20
- Languages : French
- Source: Refrigeration and Aquaculture.
- Formats : PDF
View record
-
Formation of biogenic amines in crucian carp (C...
- Author(s) : LI K., BAO Y., LUO Y., et al.
- Date : 2012/12
- Languages : English
- Source: Journal of Food Protection - vol. 75 - n. 12
View record
-
FREEZING AND COLD STORAGE OF CAT FISH FILLETS.
- Author(s) : PERIGREEN P., JOSEPH J.
- Date : 1980
- Languages : English
- Source: Fish. Technol. - vol. 17 - n. 1
View record
-
ICED AND FROZEN STORAGE CHARACTERISTICS OF CULT...
- Author(s) : JOSEPH J., et al.
- Date : 1980
- Languages : English
- Source: Fish. Technol. - vol. 17 - n. 1
View record