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
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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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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
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- Author(s) : KING D. R., POULTER R. G.
- Date : 1985
- Languages : English
- Source: Trop. Sci. - vol. 25 - n. 2
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- Author(s) : BRUNNER K. K.
- Date : 1983
- Languages : Dutch
- Source: Voedingsm. Technol. - vol. 16 - n. 20
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The effect of frozen storage of mackerel (Scomb...
- Author(s) : ZOTOS A., HOLE M., SMITH G.
- Date : 1995
- Languages : English
- Source: J. Sci. Food Agric. - vol. 67 - n. 1
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