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FROZEN SHELLFISH.

[In Japanese. / En japonais.]

Author(s) : OYAMA A.

Type of article: Article

Summary

DETERIORATION DURING THE PRODUCTION AND STORAGE OF FROZEN SEAFOODS AND PREVENTIVE MEASURES ARE DISCUSSED WITH REGARD TO SHRIMPS, ANTARCTIC KRILL, CRABS, SQUIDS AND BIVALVES (SCALLOP AND OYSTER). EACH MATERIAL HAS ITS OWN CHARACTERISTIC PROPERTIES, BUT GENERALLY SPEAKING QUICK FREEZING AND STORAGE AT LOWER AND STABLE TEMPERATURES ARE NECESSARY IN ORDER TO PREVENT EXTRACELLULAR ICE CRYSTAL FORMATION/GROWTH AND SUBSEQUENT PROTEIN DENATURATION DURING FROZEN STORAGE. SOME ASPECTS RELATING TO OTHER FORMS OF DETERIORATION, LIPID OXIDATION, STABILITY AGAINST FREEZING AND FRESHNESS ARE ALSO MENTIONED.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1988-1947
  • 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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