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QUALITATIVE CHANGES IN FROZEN FISH DURING STORAGE.

[In Russian. / En russe.]

Author(s) : VOSKOBOJ A. V.

Type of article: Article

Summary

EXPERIMENTS WERE CARRIED OUT TO DETERMINE THE EFFECT OF TEMPERATURE FLUCTUATIONS: FROM 255 TO 253 K (-18 TO -20 DEG C) AND FROM 255TO 248 K (-18 TO -25 DEG C) ON QUALITY IN 6 DIFFERENT BATCHES OF WALL-EYE POLLACK, COD AND SCAD. AT A CONSTANT-TEMPERATURE STATE, THE HISTOLOGICAL STRUCTURE OF THE MUSCLE WAS FOUND TO HAVE BEEN PRESERVED THROUGH TWO-THIRDS OF KEEPING TIME ; ONLY NEAR THE END WAS A RUPTURE OF FIBER NOTICED IN THE SURFACE LAYER. WHEN THE PRODUCT UNDERWENT SUDDEN TEMPERATURE CHANGES, HOWEVER, DESTRUCTION OF THE HISTOLOGICAL MUSCLE STRUCTURE WAS NOTICED. IT WAS CAUSED BY ICE CRYSTALS IN THE SURFACE AND INTERIOR LAYERS OF THE FISH. SUDDEN TEMPERATURE FLUCTUATIONS VERY QUICKLY LOWERED WATER-CARRYING CAPACITY BY 40 TO 60% COMPARED TO CONSTANT-TEMPERATURE STATES. POLYMER-FILM PACKAGING MAKES IT POSSIBLE TO INCREASE THE KEEPING TIME OF FROZEN FISH BY NO LESS THAN 50%, REGARDLESS OF THE SIZE OF BLOCKS OR THE METHOD OF PROCESSING. M. C.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 1990-1500
  • Languages: Russian
  • Source: Rybn. Hoz. - n. 9
  • Publication date: 1989
  • Document available for consultation in the library of the IIR headquarters only.

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