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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
-
EFFECT OF THAWING AND SUBSEQUENT CHILLING ON TH...
- Author(s) : NIP W., MOY J.
- Date : 1981
- Languages : English
- Source: J. Food Process. Preserv. - vol. 5 - n. 4
View record
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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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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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STUDY OF SOME PHYSICO-CHEMICAL PARAMETERS DURIN...
- Author(s) : LOURENCO NETO J. P. de Magalhaes, NASCIMENTO JUNIOR P. Neto, FISCHER R.
- Date : 1988
- Languages : Portuguese
- Source: Rev. Inst. Laticinios Candido Tostes - vol. 43 - n. 257
View record
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EFFECT OF TREATMENT ON THE TEXTURE OF COOKED SQ...
- Author(s) : KOLODZIEJSKA I., SZYSZKO H., SIKORSKI Z.
- Date : 1988/02
- Languages : Polish
- Source: Przemysl Spozywczy - vol. 42 - n. 2
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