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FREEZING AS A METHOD TO KEEP UNIFORM QUALITY OF SMOKED SARDINE.

LA CONGELATION COMME METHODE DE MAINTIEN DE LA QUALITE UNIFORME DE LA SARDINE FUMEE.

Author(s) : MORAL A., BELTRAN A.

Summary

FREEZING THE RAW MATERIAL INTENDED FOR SMOKING MAY CONSTITUE A MEANS OF ENSURING A CONSTANT SUPPLY OF SARDINE WITH THE SAME FAT CONTENT ALL YEAR ROUND. RANCID FLAVOUR INDEX OVER A PERIOD OF 90 DAYS AT 1 DEG C FOR SMOKED SARDINES DID NOT CHANGE SIGNIFICANTLY ; THE SAME RESULT WAS OBSERVED FOR TRIMETHYLAMINE INDEX AND TOTAL VOLATILE BASIC NITROGEN OVER A PERIOD OF 60 DAYS.

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Details

  • Original title: LA CONGELATION COMME METHODE DE MAINTIEN DE LA QUALITE UNIFORME DE LA SARDINE FUMEE.
  • Record ID : 1992-2331
  • Languages: French
  • Source: New challenges in refrigeration. Proceedings of the XVIIIth International Congress of Refrigeration, August 10-17, 1991, Montreal, Quebec, Canada.
  • Publication date: 1991/08/10
  • Document available for consultation in the library of the IIR headquarters only.

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