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FROZEN STORAGE CHANGES IN MACKEREL.

Author(s) : SKAARA T., REGENSTEIN J. M.

Summary

FILLETS AND MINCE OF ATLANTIC MACKEREL WERE PACKED IN UNSEALED BAGS WITH AND WITHOUT DIPPING IN ASCORBIC ACID ; ANOTHER GROUP WAS VACUUM SEALED. ALL SAMPLES WERE FROZEN AT 253 K (-20 DEG C) AND STORED AT 259, 253, 243 OR 233 K (-14, -20, -30 OR -40 DEG C). THE TEMPERATURE AND STORAGE TIME BOTH HAD A LARGE EFFECT ON THE DECOMPOSITION OF POLYUNSATURATED FATTY ACIDS IN THE MINCE PACKED IN THE UNSEALED BAGS. VACUUM PACKING AND ADDING ASCORBIC ACID SLOWED THE DECOMPOSITIONOF FATTY ACIDS. VACUUM PACKING YIELDED THE HIGHEST SOLUBILITY OF PROTEINS IN THE MINCE, AND ADDING ASCORBIC ACID TO THE MINCE REDUCED THE QUANTITY OF SOLUBLE PROTEIN, AS COMPARED TO UNTREATED MINCE IN UNSEALED BAGS. REDUCING STORAGE TEMPERATURE REDUCED THE LOSS IN SOLUBILITY OF PROTEINS.

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Details

  • Original title: FROZEN STORAGE CHANGES IN MACKEREL.
  • Record ID : 1992-1236
  • Languages: English
  • Source: Chilling and Freezing of New Fish Products.
  • Publication date: 1990/09/18
  • Document available for consultation in the library of the IIR headquarters only.

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