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OZONIZED WATER AND ICE TO PRESERVE FRESH FISH GROUPER (MYCOTEROPERCA BONACI).
Author(s) : RICE R. G.
Summary
CONTINUOUS APPLICATIONS OF OZONIZED WATER AND ICE DELAY MICROBIAL GROWTH ON WHOLE WARM WATER FISH AND FILLETS. SENSORY EVALUATIONSDID NOT SHOW MARKED DIFFERENCES TO THE 8TH DAY IN RETAIL SHOPS (FILLETS) OR THE 18TH DAY AFTER FISHING. THIS INCREASE BY ABOUT 13% IN THE STORAGE LIFE OF FRESH FISH WAS LOWER THAN 2 DAYS. THE SCORES OF COOKED FILLET FLAVOUR ARE ALWAYS GOOD FOR FISH CONTINUOUSLY TREATED, IMMEDIATELY AFTER FISHING, WITH OZONIZED WATER AND ICE MADE OF OZONIZED WATER. INTERMITTENT WASHING DOES NOT GIVE THE SAME RESULTS.
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Pages: 1985-4
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Details
- Original title: OZONIZED WATER AND ICE TO PRESERVE FRESH FISH GROUPER (MYCOTEROPERCA BONACI).
- Record ID : 1987-0577
- Languages: English
- Source: Storage lives of chilled and frozen fish and fish products.
- Publication date: 1985
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Fish and fish product
- Keywords: Ozone; Ice; Chilling; Fish; Fillet; Storage life
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- Source: Storage lives of chilled and frozen fish and fish products.
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