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EFFECTS OF STORAGE TEMPERATURE ON THE QUALITY OF FROZEN SQUID.

[In Japanese. / En japonais.]

Author(s) : KOZIMA T. T., OHTAKA T.

Type of article: Article

Summary

SQUID (TODARODES PACIFICUS), WHICH IS ONE OF THE MAIN JAPANESE COASTAL FISH, WAS FROZEN UNDER COMMERCIAL CONDITIONS AFTER CATCH IMMEDIATELY AND STORED AT 255, 250, 243 AND 233 K (-18, -23, -30 AND -40 DEG C) FOR 12MONTHS. DURING STORAGE THE QUALITY WAS MEASURED BY DETERMINING THE AMOUNT OF FREE DRIP, WATER-HOLDING CAPACITY OF MUSCLE, WEIGHT RATIO OF COOKING LOSS, HISTOLOGICAL FEATURE OF FROZEN AND THAWED MUSCLE, AND ORGANOLEPTIC TESTS AT REGULAR INTERVALS, EVERY 2 MONTHS. STORAGE LIFE OF FROZEN SQUID WAS 12 MONTHS AT 255 K.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1988-0210
  • Languages: Japanese
  • Source: Trans. JAR - vol. 3 - n. 3
  • Publication date: 1986
  • Document available for consultation in the library of the IIR headquarters only.

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