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FREEZING AND COLD STORAGE OF INDIAN FISH.

Author(s) : PERIGREEN P. A., JOSEPH J., NAIR M. R.

Summary

FATTY PELAGIC FISH (SARDINE AND MACKEREL) ARE GENERALLY FROZEN IN A PLATE FREEZER AT 233 K (-40 DEG C) AND STORED AT A TEMPERATURE RANGE OF 263 TO 250 K (-10 TO -23 DEG C). THEY ARE ICED AND PACKED. ICING IS EFFECTIVE FOR INCREASING STORAGE LIFE. SEASONAL VARIATIONS OF LIPID CONTENT AFFECT STORAGE SUITABILITY. THE STORAGE LIFE OF FILLETS DEPENDS ON THE TYPE OF PACKAGING. THE AUTHORS DISCUSS THE EFFECT OF PROCESSING, FREEZING, ICING, PACKAGING PROCEDURES AND STORAGE TEMPERATURE ON THE STORAGE LIFE OF NUMEROUS FISH.

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Pages: 1985-4

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Details

  • Original title: FREEZING AND COLD STORAGE OF INDIAN FISH.
  • Record ID : 1987-1036
  • Languages: English
  • Source: Storage lives of chilled and frozen fish and fish products.
  • Publication date: 1985
  • Document available for consultation in the library of the IIR headquarters only.

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