SharePRELIMINARY REPORT ON ROCK LOBSTER COOKING AND CHILLING.
Author(s) : SIMMONDS C. K.
Type of article: Article
Summary
A REPORT ON WORK TO ESTABLISH RELATIVE YIELDS AND ORGANOLEPTIC QUALITY OF ROCK LOBSTER STEAMED OR BOILED THEN COOLED AT AMBIENT TEMPERATURE OR CHILLED IN ICE OR ICE AND SALT. THE RESULTS INDICATED THAT THE LOBSTERS SHOULD BE COOKED BY IMMERSION IN BOILING WATER AND COOLED IN SEAWATER WITH ICE ADDED. TIME 15 TO 20 MINUTES. C.R.F.
Details
- Original title: PRELIMINARY REPORT ON ROCK LOBSTER COOKING AND CHILLING.
- Record ID : 1985-0205
- Languages: English
- Source: Fish. Ind. Res. Inst., Annu. Rep. - vol. 36
- Publication date: 1982
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Fish and fish product - Keywords: Ice; Rock lobster; Chilling; Organoleptic property; Cooking; Crustacea
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THE EFFECT OF ULTRA LOW TEMPERATURE STORAGE ON ...
- Author(s) : POST B. J., WESSELS J. P. H.
- Date : 1982
- Languages : English
- Source: Fish. Ind. Res. Inst., Annu. Rep. - vol. 36
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THE EFFECT OF STARVING ON THE QUALITY OF RAW WH...
- Author(s) : WYK H. J. van
- Date : 1983
- Languages : English
- Source: Fish. Ind. Res. Inst., Annu. Rep. - vol. 37
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INFLUENCE OF STORAGE CONDITIONS AND QUALITY EVA...
- Author(s) : OGAWA M.
- Date : 1983
- Languages : English
- Source: Nippon Suisan Gakkaishi - vol. 49 - n. 6
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QUALITY OF COOKED WHOLE ROCK LOBSTER FROZEN WIT...
- Author(s) : SIMMONDS C. K., WYK H. J. van, WESSELS J. P. H.
- Date : 1984
- Languages : English
- Source: Fish. Ind. Res. Inst., Annu. Rep. - vol. 38
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EFFECTS ON QUALITY ATTRIBUTES OF HOLDING ROCK L...
- Author(s) : BREMNER H. A., VEITH G.
- Date : 1980/05
- Languages : English
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