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OPTIMIZATION OF THE FREEZING CONDITIONS ON MACKEREL AND AMBERFISH FOR MANUFACTURING MINCED FISH.

Author(s) : JIANG S. T., HO M. L., LEE T. C.

Type of article: Article

Summary

BASED ON ASSESSMENTS OF EXTRACTABILITY OF 0.6 M POTASSIUM CHLORIDE-SOLUBLE PROTEINS AND ACTOMYOSIN, CALCIUM-ATPASE ACTIVITY OF ACTOMYOSIN, AND GEL-FORMING ABILITY OF KAMABOKO (KIND OF MINCED FISH MEAT PRODUCT), SEMI-DRESSED, DRESSED AND FILLETED SAMPLES SHOWED STABLE AND GOOD QUALITY OF GEL-FORMING ABILITY DURING 3 MONTHS STORAGE AT 253 K (-20 DEG C). OPTIMAL ULTIMATE FREEZING TEMPERATURES OF MACKEREL AND AMBERFISH WERE 253 K AND BETWEEN 243 AND 233 K (-30 AND -40 DEG C), RESPECTIVELY. APPROPRIATE THAWING METHODS FOR FROZEN MACKEREL WERE MICROWAVE AND 293 K (20 DEG C) RUNNING WATER DEFROSTING, WHILE THOSE FOR FROZEN AMBERFISH WERE MICROWAVE, 293 K RUNNING WATER, AND ROOM TEMPERATURE DEFROSTING.

Details

  • Original title: OPTIMIZATION OF THE FREEZING CONDITIONS ON MACKEREL AND AMBERFISH FOR MANUFACTURING MINCED FISH.
  • Record ID : 1986-0266
  • Languages: English
  • Publication date: 1985
  • Source: Source: J. Food Sci.
    vol. 50; n. 3; 1985.05-06; 727-732; 4 fig.; 5 tabl.; 50 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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