ShareFROZEN FISH.
POISSONS SURGELES.
Type of article: Article
Summary
RESULTS OF SENSORY AND BIOCHEMICAL ANALYSES (805 TESTS) FOR COD AND SARDINE, FROZEN AT 243 K (-30 DEG C), THEN STORED 6 AND 9 MONTHS AT THIS TEMPERATURE AND AT 255 K (-18 DEG C), WARMED THREE DAYS AT 263 K (-10 DEG C) AFTER ONE MONTH AT 255 K. TWO TEMPERATURE RISES TO 255 K WERE DONE TOO AFTER ONE AND FIVE MONTHS. TOTAL VOLATILE BASIC NITROGEN CONTENTS SHOW THAT EVEN SMALL NON-OBSERVANCE OF THE COLD CHAIN AFFECTS FISH QUALITY. ATTENTION IS ESPECIALLY DRAWN TO THE REQUIREMENT OF CHECKING THE TEMPERATURES OF RETAIL CABINETS. G.G.
Details
- Original title: POISSONS SURGELES.
- Record ID : 1983-1032
- Languages: French
- Source: 50 Millions Consomm. - n. 133
- Publication date: 1982/01
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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PHYSICAL AND BIOCHEMICAL CHANGES IN FISH MUSCLE...
- Author(s) : LEE C. M.
- Date : 1982/10
- Languages : English
- Source: Quick frozen Foods - vol. 45 - n. 3
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BIOCHEMICAL CHANGES OF FISH FINGERS HELD IN FRO...
- Author(s) : RAVINDRANATHAN NAIR P., THANKAMMA R., GOPAKUMAR K.
- Date : 1982
- Languages : English
- Source: Fish. Technol. - vol. 19 - n. 1
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Frozen storage and thawing methods affect bioch...
- Author(s) : NILSSON K., EKSTRAND B.
- Date : 1995/05
- Languages : English
- Source: Ital. J. Food Sci. - vol. 60 - n. 3
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IMPORTANCE DE LA STABILITE DE LA TEMPERATURE D'...
- Date : 1985
- Languages : French
- Source: Equinoxe - n. 4
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INDOLE AS A POSSIBLE SOLE FRESHNESS INDEX.
- Author(s) : NIOLA I., STEFANELLI C., AZZI A.
- Date : 1990
- Languages : Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 29 - n. 283
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