SharePREVENTING FREEZE-DENATURATION OF FISH MEAT PROTEIN. FREEZING SYSTEM WITH THERMAL EQUALIZING.
[In Japanese. / En japonais.]
Author(s) : OGAWA Y.
Type of article: Article
Summary
DISCUSSION ON GAPE AND HEAVE CAUSED BY THE INTERNAL PRESSURE IN WHOLE FISH DUE TO SHARP FREEZING. A THERMAL EQUALIZING PROCESS IN RECOMMENDED IN ORDER TO ENSURE UNIFORM TEMPERATURE DISTRIBUTION IN FISH BODIES BY TEMPORARILY CHANGING THE COOLING MODE DURING FREEZING. FROZEN PRODUCT QUALITY CAN BE UPGRADED BY MATCHING THE PHYSICAL PROPERTIES AND SHAPE OF PRODUCTS TO THE FREEZING PROCESS. A NEW AND MORE FLEXIBLE FREEZING PROCESS IS DESCRIBED.
Details
- Original title: [In Japanese. / En japonais.]
- Record ID : 1989-0182
- Languages: Japanese
- Source: Refrigeration - vol. 63 - n. 723
- Publication date: 1988
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Fish and fish product
- Keywords: Deterioration; Protein; Frozen food; Fish; Denaturation; Freezing
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PROTEINS IN FROZEN FISH MUSCLE.
- Author(s) : ARAI K. I.
- Date : 1987
- Languages : Japanese
- Source: Refrigeration - vol. 62 - n. 722
View record
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PROTEIN DENATURATION AND CHANGES IN NUCLEOTIDES...
- Author(s) : JIANG S. T., HWANG B. S., TSAO C. Y.
- Date : 1987
- Languages : English
- Source: J. agric. Food Chem. - vol. 35 - n. 1
View record
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QUALITY ASSESSMENT OF FROZEN FISH. PART 1. THE ...
- Author(s) : NG C. S.
- Date : 1982
- Languages : Japanese
- Source: Refrigeration - vol. 57 - n. 660
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DENATURATION OF SARCOPLASMIC PROTEINS DURING FR...
- Author(s) : BORRESEN T., KNUDSEN L. B., NIELSEN J.
- Date : 1985
- Languages : English
- Source: Storage lives of chilled and frozen fish and fish products.
- Formats : PDF
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EFFECT OF FREEZING CONDITIONS ON THE QUALITY OF...
- Author(s) : FUKUDA Y.
- Date : 1986
- Languages : Japanese
- Source: Refrigeration - vol. 61 - n. 699
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