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Optimal conditions for refrigerated storage of cold-smoked fish.

[In Russian. / En russe.]

Author(s) : MEZENOVA O. Y.

Type of article: Article

Summary

This study aims to define the lenght of storage time for fish products stored at -18 to 8 deg C. Experiments were carried out on low-salt aromatized preserves and low-salt cold-smoked sliced filets made with the application of 2 smoking preparations. On the basis of data, optimal and limited storage periods in the temperature range -18 to -15 deg C, -5 to 0 deg C and 5 to 8 deg C were set.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 1999-1030
  • Languages: Russian
  • Source: Kholodilnaya Tekhnika - n. 8
  • Publication date: 1997
  • Document available for consultation in the library of the IIR headquarters only.

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