SharePRELIMINARY INVESTIGATIONS ON A NEW METHOD OF RETAINING THE COLOUR OF SHUCKED COCKLES (ANADARA GRANOSA) AND THE EXTENSION OF SHELF LIFE BY GAMMA IRRADIATION AND VACUUM PACKING.
Author(s) : NG C. S., LOW L. K., CHIA L. H. L.
Type of article: Article
Summary
COLOUR IS STABILIZED BY INCUBATION OF LIVING SHELLFISH IN AN ATMOSPHERE CONTAINING CARBON MONOXIDE (CO FAVOURING THE FORMATION OF A STABLE PIGMENT, CARBOXYHAEMOGLOBIN). THE AUTHORS SHOW THAT THIS TREATMENT, COMBINED WITH VACUUM-PACKAGING, STORAGE IN ICE AND IRRADIATION, EXTENDS THE SHELF LIFE OF SHELLFISH TO 18 DAYS. (Bibliogr. int. CDIUPA-CNRS, FR., 87-210-229638.
Details
- Original title: PRELIMINARY INVESTIGATIONS ON A NEW METHOD OF RETAINING THE COLOUR OF SHUCKED COCKLES (ANADARA GRANOSA) AND THE EXTENSION OF SHELF LIFE BY GAMMA IRRADIATION AND VACUUM PACKING.
- Record ID : 1988-1520
- Languages: English
- Source: Radiat. Phys. Chem. - vol. 29 - n. 5
- Publication date: 1987
Links
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Indexing
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Themes:
Packaging;
Fish and fish product - Keywords: Ice; Vacuum; Chilling; Carbon monoxide; Mollusc; Packaging; Ionizing irradiation; Colour; Shellfish
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- Author(s) : PRZYBYLSKI L. A.
- Date : 1989
- Languages : English
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- Author(s) : FURUTA M., DOHMARU T., KATAYAMA T., TORATANI H., TAKEDA A.
- Date : 1992
- Languages : English
- Source: J. agric. Food Chem. - vol. 40 - n. 7
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- Date : 1998/11
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- Source: Ital. J. Food Sci. - vol. 63 - n. 6
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GIVING FRESH MEAT REAL DURABILITY.
- Author(s) : HUGHES B.
- Date : 1982
- Languages : English
- Source: Meat Trades J. - n. 4870
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