MUSCLE COLOUR DETERIORATION IN ICED AND FROZEN STORED BONITO, YELLOWFIN AND SKIPJACK TUNA CAUGHT IN SEYCHELLES WATERS.
Author(s) : MATTHEWS A. D.
Type of article: Article
Summary
STORAGE LIFE ON ICE BEFORE NOTICEABLE BROWNING OCCURRED WAS 12-14 DAYS FOR YELLOWFIN TUNA AND 7 DAYS FOR BONITO AND SKIPJACK TUNA. AT COLD STORAGE TEMPERATURES ABOVE 243 K (-30 DEG C) COLOUR DETERIORATION WAS VERY RAPID. A NEW PROCEDURE HAS BEEN DEVISED FOR PREPARING THE WATER EXTRACT NECESSARY FOR THE ANALYSIS OF THE RATIO OF MET-TO OXY-AND DEOXYHAEMOGLOBIN.
Details
- Original title: MUSCLE COLOUR DETERIORATION IN ICED AND FROZEN STORED BONITO, YELLOWFIN AND SKIPJACK TUNA CAUGHT IN SEYCHELLES WATERS.
- Record ID : 1984-0198
- Languages: English
- Source: J. Food Technol. - vol. 18 - n. 3
- Publication date: 1983/06
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
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Themes:
Food quality and safety. Microbiology;
Fish and fish product - Keywords: Ice; Measurement; Tuna; Chilling; Organoleptic property; Fish; Colour; Freezing
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EFFECT OF FREEZING AND THAWING ON THE DISCOLORA...
- Author(s) : CHOW C. J.
- Date : 1988
- Languages : English
- Source: Nippon Suisan Gakkaishi - vol. 54 - n. 4
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STUDY ON KEEPING QUALITY OF FLAT FISH (MEGALOBR...
- Author(s) : FENG Z.
- Date : 1989
- Languages : Chinese
- Source: Journal of Refrigeration - n. 4
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MEASURING THE STORAGE LIVES OF CHILLED AND FROZ...
- Author(s) : HOWGATE P.
- Date : 1983/08/07
- Languages : English
- Source: [Refrigeration serving humanity]. Proceedings of the XVIth international Congress of Refrigeration.
- Formats : PDF
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KEEPING THE QUALITY OF CHILLED AND FROZEN FISH ...
- Author(s) : UEOKA Y.
- Date : 1983
- Languages : Japanese
- Source: Refrigeration - vol. 58 - n. 672
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COLOUR MEASUREMENT OF FROZEN STORED SALMON.
- Author(s) : HARRIS P., DAVIS K. J., POVEY K.
- Date : 1990/09/18
- Languages : English
- Source: Chilling and Freezing of New Fish Products.
- Formats : PDF
View record