ShareINFLUENCE OF THE FREEZING-THAWING PROCESS ON THE QUALITY OF MACKEREL, DURING STORAGE AT 272 K (-1 DEG C).
[In Japanese. / En japonais.]
Author(s) : CHANG C. M.
Type of article: Article
Summary
FRESH MACKEREL ARE FROZEN AT 253 K (-20 DEG C), STORED FOR 100 DAYS, THAWED AND THEN STORED FOR 30 DAYS AT 272 K (-1 DEG C). THE CHANGES IN COMPOSITION AND IN THE DEVELOPMENT OF RANCIDITY IN THE FISH ARE STUDIED. FREEZING-THAWING PROMOTES OXIDATION AND ENZYMIC DEGRADATION DURING COLD STORAGE OF MACKEREL. (Bibliogr. int. CDIUPA, FR., 90-258790.
Details
- Original title: [In Japanese. / En japonais.]
- Record ID : 1990-2434
- Languages: Japanese
- Source: Nippon Suisan Gakkaishi - vol. 55 - n. 12
- Publication date: 1989
Links
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Indexing
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INFLUENCE OF THE FREEZING-THAWING PROCESS ON TH...
- Author(s) : KOIZUMI C.
- Date : 1988
- Languages : Japanese
- Source: Nippon Suisan Gakkaishi - vol. 54 - n. 12
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NEW APPROACH TO IMPROVE THE QUALITY OF MINCED F...
- Author(s) : JIANG S. T., LAN C. C., TSAO C. Y.
- Date : 1986
- Languages : English
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EFFECTS OF FREEZE-THAW ABUSE ON THE VISCOSITY A...
- Author(s) : KIM B. Y.
- Date : 1986
- Languages : English
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REDUCED STABILITY AND ACCELERATED AUTOXIDATION ...
- Author(s) : CHOW C. J.
- Date : 1989
- Languages : English
- Source: J. agric. Food Chem. - vol. 37 - n. 5
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BIOCHEMICAL CHANGES OF FISH FINGERS HELD IN FRO...
- Author(s) : RAVINDRANATHAN NAIR P., THANKAMMA R., GOPAKUMAR K.
- Date : 1982
- Languages : English
- Source: Fish. Technol. - vol. 19 - n. 1
View record