ShareFREEZING OF BOCACHICO AND NICURO.
[In Spanish. / En espagnol.]
Author(s) : DIAZ H. L.
Type of article: Article
Summary
THE AUTHOR REVIEWS THE EXPERIMENT HE CARRIED OUT IN 1976 ON BOCACHICO AND NICURO SAMPLES. THE FREEZING METHODS CONSIDERED WERE: AIR BLAST TUNNEL, FREEZING IN A FROZEN FOOD STORAGE ROOM AND DRY ICE. ASPECT, TEXTURE, FLAVOUR, ODOUR AND COLOUR CHANGES WERE OBSERVED IN PRODUCTS PACKED IN POLYETHYLENE BAGS, WITH AND WITHOUT GLAZING IN A CARBOXYMETHYLCELLULOSE SOLUTION. THE RESULTS OF QUALITY TESTS ARE GIVEN. J.G.
Details
- Original title: [In Spanish. / En espagnol.]
- Record ID : 1988-1513
- Languages: Spanish
- Source: Bol. ACAIRE - vol. 3 - n. 19
- Publication date: 1987
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Fish and fish product - Keywords: Thawing; Dry ice; Tunnel; Organoleptic property; Fish; Freezing; Colombia
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L'industrie alimentaire halieutique. Vol. 4. La...
- Author(s) : SAINCLIVIER M.
- Date : 1993
- Languages : French
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EFFECT OF FREEZING AND THAWING ON THE DISCOLORA...
- Author(s) : CHOW C. J.
- Date : 1988
- Languages : English
- Source: Nippon Suisan Gakkaishi - vol. 54 - n. 4
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CRYOSCOPIC TEMPERATURE AS AN INDEX OF THE QUALI...
- Author(s) : STODOLNIK L., PASIK L.
- Date : 1987/04
- Languages : Polish
- Source: Przemysl Spozywczy - vol. 41 - n. 4-5
View record
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REDUCED STABILITY AND ACCELERATED AUTOXIDATION ...
- Author(s) : CHOW C. J.
- Date : 1989
- Languages : English
- Source: J. agric. Food Chem. - vol. 37 - n. 5
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EFFECTS OF FREEZE-THAW ABUSE ON THE VISCOSITY A...
- Author(s) : KIM B. Y.
- Date : 1986
- Languages : English
View record