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EFFECT OF TEMPERATURE FLUCTUATION ON QUALITY OF FROZEN FISH.

[In Japanese. / En japonais.]

Author(s) : KOZIMA T. T.

Type of article: Article

Summary

EFFECT OF FLUCTUATION OF THE STORAGE TEMPERATURE ON THE QUALITY OF FROZEN HORSE MACKEREL AND FLAT FISH WERE STUDIED. AFTER STORAGE AT 248 K (-25 DEG C) FOR 15 OR 30 DAYS, THE TEMPERATURE OF HORSE MACKEREL HAD RISEN TO 258 OR 268 K (-15 OR -5 DEG C). RISE FROM 248 TO 258 K DOES NOT CAUSE ANY CHANGE IN QUALITY BUT A RISE TO 268 K CAUSES SOME CHANGE WITHOUT RELATIONSHIP TO STORAGE TIME BEFORE THE TEMPERATURE RISE. FLUCTUATION FROM 248 TO 258 K OF HORSE MACKEREL DOES NOT CAUSE ANY CHANGE IN QUALITY, BUT FLUCTUATION FROM 248 TO 263 K (-10 DEG C) OR 268 K CAUSES REMARKABLE CHANGE IN QUALITY ACCORDING TO THE INCREASE IN FLUCTUATION TIMES AND HIGHER FLUCTUATION TEMPERATURES. IT APPEARS THAT THESE CHANGES ARE CAUSED BY THE GROWTH OF ICE CRYSTALS IN FROZEN MUSCLE.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1983-2242
  • Languages: Japanese
  • Source: Refrigeration - vol. 58 - n. 663
  • Publication date: 1983
  • Document available for consultation in the library of the IIR headquarters only.

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