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Quality assurance in the fish industry.

Author(s) : HUSS H. H., JAKOBSEN M., LISTON J.

Type of monograph: Other

Summary

The book includes the papers presented at the conference held in Denmark in August 1991. Certain were related to refrigeration: lipid deterioration in frozen stored muscle tissue of rainbow trout (Oncorhynchus mykiss) in relation to water temperature and carotenoid content; preliminary observations on the flora of fresh vacuum packed salmon steaks; the effect of superchilling with CO2 snow on the quality of commercially processed cod (Gadus morhua) and winter flounder (Pseudopleuronectes americanus) fillets; foaming capacity of fish muscle during frozen storage; influence of myofibrillar proteins and collagen aggregation on the texture of frozen hake muscle; predicting the shelf life of cod (Gadus morhua) fillets stored in air and modified atmosphere at temperatures between -4 and 16 deg C.

Details

  • Original title: Quality assurance in the fish industry.
  • Record ID : 1993-1186
  • Languages: English
  • Publication: Elsevier science - Netherlands/Netherlands
  • Publication date: 1992
  • Source: Source: 587 p. (17 x 24.5); fig.; tabl.; USD 203.00/n. LG 355.00
  • Document available for consultation in the library of the IIR headquarters only.

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