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PROCESSING AND FREEZING OF THE FLESH OF THE BLUE GRENADIER "MACROURUS NOVAEZELANDIAE".

Author(s) : BREMNER H.

Type of article: Article

Summary

TESTS ON THE COLD STORAGE AND FREEZING OF GROUND BLUE GRENADIER MEAT. CHEMICAL AND ORGANOLEPTIC ANALYSES DURING 182 DAY STORAGE AT 255 K (-18 DEG C). THE MEAT OF THIS FISH IS RELATIVELY FLACCID. IT DETERIORATES RAPIDLY, EVEN IN THE FROZEN STAGE: OFF-FLAVOURS AND OFF-ODOURS DUE TO LIPID OXIDATION. (Bull. bibliogr. CDIUPA, FR., 14, N.11, NOV. 1980, 47 ; 149031.

Details

  • Original title: PROCESSING AND FREEZING OF THE FLESH OF THE BLUE GRENADIER "MACROURUS NOVAEZELANDIAE".
  • Record ID : 1981-1250
  • Languages: English
  • Source: Food Technol. Aust. - vol. 32 - n. 8
  • Publication date: 1980

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