ShareLow-temperature (-45 deg C) fish preservation.
Conservation du poisson à basse température (-45 deg C).
Author(s) : BLANCHARD M.
Type of article: Article
Summary
This paper describes raw fish protection against discoloration (sashimi) and preservation of the ability of the fish flesh to form a gel, used for making fish paste (kamaboko).
Details
- Original title: Conservation du poisson à basse température (-45 deg C).
- Record ID : 1995-1001
- Languages: French
- Source: Rev. gén. Froid - vol. 84 - n. 945
- Publication date: 1994/07
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Fish and fish product
- Keywords: Japan; Treatment; Tuna; Colloidal suspension; Surimi; Fish; Freezing
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Effect of frozen storage on the gel-forming pro...
- Author(s) : MACDONALD G. A., LELIEVRE J., WILSON N. D. C.
- Date : 1992/01
- Languages : English
- Source: Ital. J. Food Sci. - vol. 57 - n. 1
View record
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Salmon mince from different raw materials, func...
- Author(s) : HANSEN G. T., SORENSEN N. K., NYVOLD T. E.
- Date : 1993/05/03
- Languages : English
- Source: Contribution of Refrigeration to the Preservation of Quality in Fruit, Vegetables and Halieutic Products. Proceedings of the Symposium.
- Formats : PDF
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Fancy fish products.
- Author(s) : JENSEN J.
- Date : 1994/03
- Languages : English
- Source: Infofish int. - n. 2
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Sodium ascorbate affects surimi gel-forming pro...
- Author(s) : LEE H. G., LEE C. M., CHUNG K. H., LAVERY S. A.
- Date : 1992/11
- Languages : English
- Source: Ital. J. Food Sci. - vol. 57 - n. 6
View record
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Rheology of gels of freeze-dried surimi of trou...
- Author(s) : MONTEJANO J. G., MORALES O. G., DIAZ R.
- Date : 1994/04
- Languages : Spanish
- Source: Rev. esp. Cienc. Tecnol. Aliment. - vol. 34 - n. 2
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