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HOLDING TEMPERATURES AND GLAZES FOR WHOLE MACKEREL INTENDED FOR CANNING.

Author(s) : AVERY K. W. J.

Type of article: Article

Summary

MACKEREL ICED FOR 36 HOURS AFTER CATCHING WAS PACKED INTO BLOCKS, SOME DRY, THE REMAINDER WITH EITHER SEAWATER HAVING A 0.1 OR 0.2% SODIUM METABISULPHITE OR 0.2% ERYTHORBIC ACID. THE FISH BLOCKS WERE AIR-BLAST FROZEN AT -40 DEG C, THEN HELD FOR 24 HOURS AT THAT TEMPERATURE FOLLOWED BY TRANSFER TO -25 DEG C. FRESH ICED FISH WERE CANNED IMMEDIATELY AS CONTROLS AND THE REMAINING FISH WAS DEFROSTED AND CANNED AFTER 4 AND 6 MONTHS. THERE WAS LITTLE FLAVOUR DETERIORATION AFTER STORAGE AT 248 K FOR UP TO 6 MONTHS AND STORAGE AT -40 deg C GAVE NO ADDITIONAL QUALITY PROTECTION. GLAZING TREATMENTS WERE OF LITTLE VALUE ALTHOUGH GLAZES WITH LOW LEVELS OF SODIUM METABISULPHITE MAY BE BENEFICIAL FOR LONGER STORAGE PERIODS. G.R.S.

Details

  • Original title: HOLDING TEMPERATURES AND GLAZES FOR WHOLE MACKEREL INTENDED FOR CANNING.
  • Record ID : 1985-2021
  • Languages: English
  • Source: Fish. Ind. Res. Inst., Annu. Rep. - vol. 37
  • Publication date: 1983
  • Document available for consultation in the library of the IIR headquarters only.

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