Share

ENERGY SAVING IN THE FROZEN FISH INDUSTRY.

Author(s) : HOUWING H.

Type of article: Book chapter

Summary

MACKEREL, HERRING, COD, PLAICE, SHRIMPS AND MUSSELS HAVE BEEN STORED AT DIFFERENT TEMPERATURES BETWEEN 254 AND 248 K (-19 AND -25 DEG C) FOR ONE YEAR. AFTER THIS TIME THE QUALITY WAS SIGNIFICANTLY CHANGED. BUT IN NONE OF THE CASES THE SAMPLES WERE REJECTABLE. THE DIFFERENCE BETWEEN 254 AND 248 K PRODUCTS VARIED BETWEEN 0.2-0.4 POINTS FOR THE ORGANOLEPTIC SCORE. THE INFLUENCE OF THE FREEZING METHOD OR THE WAY OF PACKAGING WAS SMALL.

Details

  • Original title: ENERGY SAVING IN THE FROZEN FISH INDUSTRY.
  • Record ID : 1985-1137
  • Languages: English
  • Source: In: Therm. Process. Qual. Foods, Elsevier - 726-728.
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

Links


See the source

Indexing