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INVESTIGATION OF RHEOLOGICAL CHARACTERISTICS OF FROZEN AND STORED FISH AND FISH PRODUCTS.

Author(s) : MASLOVA G. V., SHIBIN N. G.

Summary

FOR DIFFERENT CHILLING, SUBCHILLING, FREEZING AND STORAGE CONDITIONS OF FISH IN A WIDE RANGE OF TEMPERATURES [270 TO 223 K (-3 TO -50 DEG C)] THE STRUCTURAL AND MECHANICAL CHARACTERISTICS OF MINCED FISH AND THE EFFECT OF THE CUTTING DEGREE, KIND AND QUANTITY OF INTRODUCED STABILISING ADDITIVES AND OF THE CONDITIONS OF COOLING ON QUALITY WERE STUDIED. THE RHEOLOGICAL METHODS ARE SHOWN TO BE EFFICIENT OBJECTIVE METHODS FOR THE QUALITY EVALUATION OF FISH PRODUCTS, IN DIRECT CONNECTION WITH BIOCHEMICAL, BIOPHYSICAL AND ORGANOLEPTIC CHARACTERISTICS.

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Pages: 1981-4

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Details

  • Original title: INVESTIGATION OF RHEOLOGICAL CHARACTERISTICS OF FROZEN AND STORED FISH AND FISH PRODUCTS.
  • Record ID : 1983-0605
  • 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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