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PRESERVATION AND PROCESSING CHARACTERISTICS OF PACIFIC WHITING, MERLUCCIUS PRODUCTUS.

Author(s) : NELSON R. W., BARNETT H. J., KUDO G.

Type of article: Article

Summary

PACIFIC WHITING IS AN ABUNDANT SPECIES WHICH HAS NOT GAINED WIDE COMMERCIAL ACCEPTANCE, DUE TO THE SOFT TEXTURE IN MANY FISH CAUSED BY A MICROSCOPIC PARASITE, MYXOSPOREA. THE AUTHORS CONSIDER THE EFFECT OF THE ORGANISM ON THE TEXTURAL QUALITY AND AESTHETIC ACCEPTABILITY OF FRESH AND FROZEN FISH. DETAILS ARE GIVEN OF VARIOUS EXPERIMENTS WITH FRESH FISH IN ICE, SLUSH ICE AND SUPERCHILLED SEA WATER. RAPID CHILLING AND STORAGE IN REFRIGERATED SEA WATER PRODUCED A GOOD TEXTURE. IN FROZEN STORAGE WHITING WAS VERY SUSCEPTIBLE TO OXIDATIVE RANCIDITY, BUT IF FROZEN FILLETS ARE TREATED WITH A COMBINATION OF ERYTHORBATE AND PHOSPHATE RANCIDITY IS RETARDED FOR 6 MONTHS AT 255 K (-18 DEG C) AND LONGER AT 244 K (-29 DEG C). ALL FISH HAD A BETTER TEXTURE WHEN FAST COOKED EG DEEP FRYING. G.R.S.

Details

  • Original title: PRESERVATION AND PROCESSING CHARACTERISTICS OF PACIFIC WHITING, MERLUCCIUS PRODUCTUS.
  • Record ID : 1986-2358
  • Languages: English
  • Source: Mar. Fish. Rev. - vol. 47 - n. 2
  • Publication date: 1985
  • Document available for consultation in the library of the IIR headquarters only.

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