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EXTRA-COLD STORAGE OF FISH.

Author(s) : REGENSTEIN J. M., REGENSTEIN C. E.

Type of article: Periodical article

Summary

THE AUTHORS DISCUSS THE STORAGE OF MINCES OBTAINED FROM GADOID FISH AND THOSE FACTORS LEADING TO BREAKDOWN IN STORAGE, TRIMETHYLAMINE OXIDE BEING BROKEN DOWN TO DIMETHYLAMINE AND FORMALDEHYDE. TEXTURE CAN BE IMPROVED BY ADDITION OF STARCH, BUT STORAGE AT LOW TEMPERATURE PRIOR TO THE COLD CHAIN IS ALSO BENEFICIAL. SOME TRIALS WERE CARRIED OUT AT 233 K (-40 DEG C) FOLLOWED BY 266 K (-7 DEG C). WASHING OUT TRIMETHYLAMINE OXIDE WITH FRESH WATER ALSO STABILISES MINCE BUT REMOVES VALUABLE PROTEIN, MINERALS AND VITAMINS. ADDITIVES ARE THEN REQUIRED TO MAINTAIN GELLING CHARACTERISTICS. G.R.S.

Details

  • Original title: EXTRA-COLD STORAGE OF FISH.
  • Record ID : 1986-2364
  • Languages: English
  • Source: Infofish mark. Dig. - n. 1
  • Publication date: 1986/01
  • Document available for consultation in the library of the IIR headquarters only.

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