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FREEZING OF HERRING ROE.

[In Japanese. / En japonais.]

Author(s) : SASAKI M.

Type of article: Article

Summary

HERRING ROE HAS AN EGG MEMBRANE OF VARYING VISCOSITY ACCORDING TO THE DEGREE OFMATURITY. RIPE EGG DETACHES ITSELF FROM THE FOLLICLE LAYER, THE ADHESIVE LAYER IS EXPOSED OUTSIDE THE OVARIAN EGGS, EGGS ADHERE TO EACH OTHER AND WHEN THE ROE ARE SALTED AND LEFT AT ROOM TEMPERATURE, THEY SOLIDIFY. WHEN HERRING ROE TREATED WITH A 3% SATURATED SALT WATER SOLUTION ARE FROZEN, THE PORTION WITH THE HIGHER SALT CONTENT PRODUCES SMALLER ICE CRYSTALLIZATION WITH MUCH LESS FREEZING DAMAGE. HOWEVER, FROZEN HERRING ROE WERE FOUND TO HAVE LESS FIRMNESS AS COMPAREDTO THOSE PRIOR TO FREEZING.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1988-1944
  • Languages: Japanese
  • Source: Refrigeration - vol. 62 - n. 722
  • Publication date: 1987
  • Document available for consultation in the library of the IIR headquarters only.

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