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INFLUENCE OF PROCESSING VARIABLES ON SQUID QUALITY.
Author(s) : STANLEY D. W., HULTIN H. O.
Summary
THE OBJECTIVE OF THIS RESEARCH WAS TO INVESTIGATE THE INFLUENCE OF SPECIES, FREEZING, AND HOLDING IN ICE AND COOKING TIMES ON SQUID QUALITY. ILLEX ILLECEBROSUS AND LOLIGO PEALEI, FRESH AND FROZEN, WERE HELD ON ICE FOR UP TO 5 DAYS AND COOKED IN BOILING WATER FOR PERIODS FROM 1 TO 32 MINUTES. THE MAJOR QUALITY PARAMETERS MEASURED INCLUDED TEXTURE, SENSORY EVALUATION AND CERTAIN PHYSICAL AND CHEMICAL PROPERTIES.
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Pages: 1981-4
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Details
- Original title: INFLUENCE OF PROCESSING VARIABLES ON SQUID QUALITY.
- Record ID : 1983-0622
- 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.
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Indexing
-
FROZEN STORAGE BEHAVIOUR OF SQUID (LOLIGO VULGA...
- Author(s) : MORAL A., TEJADA M., BORDERIAS A. J.
- Date : 1981
- Languages : English
- Source: Advances in the refrigerated treatment of fish.
- Formats : PDF
View record
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EFFECTS OF RAW MATERIAL QUALITY ON THE SHELF LI...
- Author(s) : JOSEPH J., PERIGREEN P. A., NAIR M. R.
- Date : 1985
- Languages : English
- Source: Storage lives of chilled and frozen fish and fish products.
- Formats : PDF
View record
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INVESTIGATION OF RHEOLOGICAL CHARACTERISTICS OF...
- Author(s) : MASLOVA G. V., SHIBIN N. G.
- Date : 1981
- Languages : English
- Source: Advances in the refrigerated treatment of fish.
- Formats : PDF
View record
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STORAGE CHARACTERISTICS OF ICED WHOLE LOLIGO SQ...
- Author(s) : LICCIARDELLO J. J.
- Date : 1985
- Languages : English
- Source: Storage lives of chilled and frozen fish and fish products.
- Formats : PDF
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QUALITY ENHANCEMENT OF CANADIAN ATLANTIC SQUID ...
- Author(s) : KE P. J., SMITH-LALL B., POND G. R.
- Date : 1981
- Languages : English
- Source: Advances in the refrigerated treatment of fish.
- Formats : PDF
View record