Share
IIR document
FROZEN STORAGE STABILITY OF RED HAKE (UROPHYCIS CHUSS) FILLET BLOCKS.
Author(s) : LICCIARDELLO J. J.
Summary
STORAGE LIFE OF RED HAKE FILLET BLOCKS WAS DETERMINED AT TEMPERATURES RANGING FROM 266 TO 211 K (-7 TO -62 DEG C). PRODUCT QUALITY WAS MONITORED BY SUBJECTIVE METHODS AND BY VARIOUS OBJECTIVE TESTS. THE LIMITING FACTOR FOR FROZEN STABILITY WAS TEXTURE REACTION RATE. TEXTURAL DETERIORATION WAS SLOW AT 211 TO 244 K (-62 TO -29 DEG C), MODERATE AT 244 TO 258 K (-29 TO -15 DEG C), AND FAST AT 258 TO 266 K (-15 TO -7 DEG C). GOOD CORRELATION WAS OBSERVED BETWEEN SUBJECTIVE TEXTURAL SCORE AND EITHER PEAK SHEAR FORCE MEASUREMENT OR DIMETHYLAMINE CONTENT.
Available documents
Format PDF
Pages: 1981-4
This document is to be digitised and will be available within 10 working days
Public price
20 €
Member price*
Free
* Best rate depending on membership category (see the detailed benefits of individual and corporate memberships).
Details
- Original title: FROZEN STORAGE STABILITY OF RED HAKE (UROPHYCIS CHUSS) FILLET BLOCKS.
- Record ID : 1983-0599
- Languages: English
- Source: Advances in the refrigerated treatment of fish.
- Publication date: 1981
- Document available for consultation in the library of the IIR headquarters only.
Links
See other articles from the proceedings (69)
See the conference proceedings
Indexing
-
Themes:
Food quality and safety. Microbiology;
Fish and fish product - Keywords: Hake; Texture; Organoleptic property; Fillet; Freezing; Dimethylamine
-
TIME-TEMPERATURE TOLERANCE AND PHYSICAL-CHEMICA...
- Author(s) : LICCIARDELLO J. J.
- Date : 1982
- Languages : English
- Source: J. Food Qual. - vol. 5 - n. 3
View record
-
INHIBITION OF DIMETHYLAMINE FORMATION IN FROZEN...
- Author(s) : LANDOLT L. A., HULTIN H. O.
- Date : 1982
- Languages : English
- Source: J. Food Biochem. - vol. 6 - n. 2
View record
-
DIMETHYLAMINE (DMA) AND FORMALDEHYDE (HCHO) PRO...
- Author(s) : LUNDSTROM R. C., CORREIA F. F., WILHELM K. A.
- Date : 1981
- Languages : English
- Source: Advances in the refrigerated treatment of fish.
- Formats : PDF
View record
-
Deterioration of European hake (Merluccius merl...
- Author(s) : PEREZ VILLARREAL B., HOWGATE P.
- Date : 1991
- Languages : English
- Source: J. Sci. Food Agric. - vol. 55 - n. 3
View record
-
MEASURING TEXTURAL CHANGES IN FROZEN MINCED COD...
- Author(s) : SAMSON A., REGENSTEIN J. M., LAIRD W. M.
- Date : 1985
- Languages : English
- Source: J. Food Biochem. - vol. 9 - n. 2
View record