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LOW TEMPERATURE STORAGE OF RED MEAT FISH. III. EFFECTS OF FREEZING SPEED AND STORAGE TEMPERATURE ON QUALITY OF FROZEN CHUB MACKEREL.

[In Japanese. / En japonais.]

Author(s) : TANAKA T., INABA M.

Type of article: Article

Summary

CHUB MACKEREL WAS FROZEN EXPERIMENTALLY BY LIQUID NITROGEN SPRAYING METHOD AND USUAL CONTACT FREEZING AS A CONTROL EXPERIMENT, AND STORED AT 263, 253 AND 233 K (-10, -20 AND -40 DEG C) FOR 6 MONTHS. THE DATA DID NOT ALWAYS SHOW THE SUPERIORITY OF ULTRA-RAPID FREEZING AS COMPARED WITH CONTACT FREEZING, REGARDLESS OF STORAGE TEMPERATURE. IT SEEMED TO BE NECESSARY TO STORE FATTY CHUB MACKEREL AT BELOW 253 K. QUALITY OF CHUB MACKEREL WAS OBSERVED TO CHANGE MORE MARKEDLY THAN THAT OF SARDINE.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1985-2497
  • Languages: Japanese
  • Source: Trans. JAR - vol. 1 - n. 2
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

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