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EFFECT OF THE TEMPERATURE FLUCTUATION ON THE MEAT QUALITY OF FROZEN MACKEREL (SCOMBER TAPEINOCEPHALUS).

Author(s) : JIANG S. T., TSAO C. Y., HO M. L.

Summary

THE EFFECT OF THE STORAGE TEMPERATURE FLUCTUATED BETWEEN 243 AND 253 K (-30 AND -20 DEG C), 243 AND 263 K (-30 AND -10 DEG C) AT 3 AND 7 DAYS INTERVAL ON THE QUALITY AND KAMABOKO GEL-FORMING ABILITY OF FROZEN MACKEREL WAS STUDIED. ALTHOUGTH THE DETERIORATION IN MUSCLE PROTEIN AND KAMABOKO GEL-FORMING ABILITY OF THE SAMPLES STORED BETWEEN 243 AND 253 K OCCURRED SLIGHTLY, NO SIGNIFICANT DIFFERENCES BETWEEN THIS GROUP AND CONTROL SAMPLES STORED AT 243 K WAS OBSERVED. A DECREASE IN EXTRACTABILITY OF SALT-SOLUBLE PROTEINS, ACTOMYOSIN, AND KAMABOKO GEL-FORMING ABILITY OCCURRED IN THE SAMPLES STORED BETWEEN 243 AND 263 K.

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Pages: 1985-4

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Details

  • Original title: EFFECT OF THE TEMPERATURE FLUCTUATION ON THE MEAT QUALITY OF FROZEN MACKEREL (SCOMBER TAPEINOCEPHALUS).
  • Record ID : 1987-0599
  • Languages: English
  • Source: Storage lives of chilled and frozen fish and fish products.
  • Publication date: 1985
  • Document available for consultation in the library of the IIR headquarters only.

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