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QUALITY AND STORAGE LIFE OF FROZEN FISHBURGERS PREPARED WITH TRIMMINGS OF FISH BLOCKS.

QUALITE ET CONSERVABILITE DE < FISHBURGERS > CONGELES PREPARES AVEC LES RESTES DU PORTIONNEMENT DE BLOCS DE POISSON.

Author(s) : DECLERCK D., VYNCKE W.

Type of article: Article

Summary

FROZEN FISHBURGERS WERE PREPARED WITH TRIMMINGS OF HAKE BLOCKS AT THE RATIO OF 88.5% AND 8% POTATO FLAKES. THEY WERE STORED AT 255 OR 245 K (-18 OR -28 DEG C). MINIMUM STORAGE LIFE WAS 12 MONTHS AT 255 K AND 24 MONTHS AT 245 K. THE DEVELOPMENT OF DIMETHYLAMINE AND VOLATILE FATTY ACID CONTENTS CONFIRMED THE EFFECT OF STORAGE TEMPERATURE. IN ADDITION, NO OXIDATIVE RANCIDITY WAS OBSERVED. HYGIENIC (BACTERIOLOGICAL) QUALITY WAS EXCELLENT.

Details

  • Original title: QUALITE ET CONSERVABILITE DE < FISHBURGERS > CONGELES PREPARES AVEC LES RESTES DU PORTIONNEMENT DE BLOCS DE POISSON.
  • Record ID : 1985-2023
  • Languages: French
  • Source: Rev. Agric. - vol. 37 - n. 4
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

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