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EFFECT ON FISH QUALITY OF THAWING PROCESSES AFTER VARIOUS STORAGE TIMES.

[In Russian. / En russe.]

Author(s) : MIZUEVA S. A., IVASOV V. I., TAMBOVCEV I. M.

Type of article: Article

Summary

THE TEST RESULTS SHOWED THAT THE THAWING OF FISH, SUCH AS FRESHWATER CATFISH AND PIKE WITH STEAM UNDER VACUUM SHOULD BE PREFERRED TO AIR OR WATER THAWING, ESPECIALLY AS THE CHANGES IN THE PROTEIN SYSTEM OF FISH WHICH ARE SMALLER. THE ADVANTAGES OF STEAM THAWING UNDER VACUUM ARE MAINLY MARKED FOR THAWING AFTER FOUR MONTH COLD STORAGE. R.R.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 1984-1521
  • Languages: Russian
  • Source: Rybn. Hoz. - n. 7
  • Publication date: 1983
  • Document available for consultation in the library of the IIR headquarters only.

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