ShareEFFECT OF STORAGE TEMPERATURE ON QUALITY OF FROZEN HORSE-MACKEREL.
[In Japanese. / En japonais.]
Author(s) : KOZIMA T. T., OHTAKA T.
Type of article: Article
Summary
QUALITY CHANGES OF FROZEN HORSE-MACKEREL WERE STUDIED AT TEMPERATURES OF 255, 250, 243 AND 233 K (-18, -23, -30 AND -40 DEG C) OVER 12 MONTHS. QUALITY WAS MEASURED FOR A K VALUE (FRESHNESS INDEX OF MUSCLE, DEGRADATION RATIO OF ATP), AMOUNT OF DRIP, WATER HOLDING CAPACITY, WEIGHT RATIO OF COOKING LOSS, ORGANOLEPTIC TEST, AND HISTOLOGICAL FEATURE OF MUSCLE. NO CHANGES IN THESE VALUES WERE DETECTED DURING FROZEN STORAGE FOR 12 MONTHS. HOWEVER, EXPRESSIBLE DRIP, WATER HOLDING CAPACITY AND TASTE SCORES SHOWED SOME CHANGES AFTER 8 OR 12 MONTHS AT 255 AND/OR 250 K (-18 AND/OR -23 DEG C) BUT QUALITY LOSS WAS NOT SERIOUS.
Details
- Original title: [In Japanese. / En japonais.]
- Record ID : 1985-1579
- Languages: Japanese
- Source: Trans. JAR - vol. 1 - n. 1
- Publication date: 1984
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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