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Frozen storage of prepared and prefried portions of minced sardine muscle.

Author(s) : HUIDOBRO A., GOMEZ GUILLEN C., BORDERIAS A. J.

Type of article: Article

Summary

Various treatments are applied to sardine flesh: grinding-pre-frying for 10 seconds with or without vacuum-packing, grinding with addition of tocopherol for 10, 15 or 30 seconds, grinding and washing. Effects on TBA index, texture, randicity and acceptability of frozen portions stored at -18 deg C for 0 to 160 days are described. The presence of tocopherols reduce rancidity only slightly. Vacuum packing appears to be the most appropriate treatment.

Details

  • Original title: Frozen storage of prepared and prefried portions of minced sardine muscle.
  • Record ID : 1996-1687
  • Languages: English
  • Source: Z. Lebensm.-Unters. -Forsch. - vol. 200 - n. 3
  • Publication date: 1995

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