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FREEZING OF SEA PRODUCTS.

[In Japanese. / En japonais.]

Author(s) : SASAYAMA S.

Type of article: Article

Summary

FROZEN < SURIMI > WAS MANUFACTURED BY EQUIPMENT IN FISHING BOAT AND BY FACILITY ON SHORE. THE QUALITY STANDARD OF FROZEN < SURIMI > OF ALASKA POLLACK, ATKA MACKEREL AND LONG SHANNY HAS FOUR, TWO AND TWO GRADES, RESPECTIVELY. THE QUALITY INSPECTION STANDARD DIVIDESINTO TWO ITEMS. ONE IS THE METHOD OF INSPECTION. THE ITEMS ARE MOISTURE, PH, IMPURITIES, DEGREES OF WHITENESS AND LIGHTNESS WITH HUNTER COLOUR DIFFERENCE METER, EXPRESSIBLE DRIP, AND VISCOSITY. ANOTHER ONE IS THE INSPECTION METHOD FOR THE FORMING ABILITY OF FISH MEAT PASTE PRODUCT (KAMABOKO).

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1986-1523
  • Languages: Japanese
  • Source: Refrigeration - vol. 60 - n. 692
  • Publication date: 1985
  • Document available for consultation in the library of the IIR headquarters only.

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