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EFFECTS OF STORAGE TEMPERATURES ON THE QUALITY OF FROZEN SARDINE, MACKEREL AND SAURY.

[In Japanese. / En japonais.]

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

Type of article: Article

Summary

THE FISH SPECIES, SARDINE, MACKEREL AND SAURY (COLOLABIS SAIRA) WERE FROZEN UNDER COMMERCIAL CONDITIONS AND STORED AT 255, 250, 243 AND 233 K (-18, -23, -30 AND -40 DEG C) FOR 12 MONTHS. THE QUALITY WAS MEASURED BY DETERMINING THE FRESHNESS INDEX, PEROXIDE VALUE OF FAT, AMOUNT OF FREE DRIP, WATER HOLDING CAPACITY OF MUSCLE, WEIGHT RATIO OF COOKING LOSS, HISTOLOGICAL FEATURE OF FROZEN AND THAWED MUSCLE, AND ORGANOLEPTIC TEST. STORAGE LIFE OF FROZEN SARDINE AND SAURY WAS 6 MONTHS AT 255 K AND 12 MONTHS AT BELOW 250 K. FOR FROZEN MACKEREL IT WAS 6 MONTHS AT 255 K, 8 MONTHS AT 250 K AND 12 MONTHS AT BELOW 243 K.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1986-0264
  • Languages: Japanese
  • Source: Trans. JAR - vol. 2 - n. 1
  • Publication date: 1985
  • Document available for consultation in the library of the IIR headquarters only.

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