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QUALITY CHANGES DURING LONG-TERM STORAGE OF BLOCK-FROZEN SHRIMP.

Author(s) : HIGUERA-CIAPARA I.

Summary

FIVE-POUND, PACKED BLOCKS WERE STORED FOR 16 MONTHS AT A TEMPERATURE OF 255 K (-18 DEG C), PLUS OR MINUS 5 K. EVERY FOUR MONTHS WATER CONTENT, PH, COLOUR, SHEAR RESISTANCE, THIOBARBITURIC ACID, TOTAL NITROGEN AND TASTE WERE TESTED. THE RESULTS WERE ANALYZED. STORAGE TIME HAD A CLEAR INFLUENCE ON QUALITY. ONLY MEASUREMENTS OF OXIDATIVE RANCIDITY WERE AFFECTED BY PACKAGE TYPE.

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Details

  • Original title: QUALITY CHANGES DURING LONG-TERM STORAGE OF BLOCK-FROZEN SHRIMP.
  • Record ID : 1992-1245
  • Languages: English
  • Source: Chilling and Freezing of New Fish Products.
  • Publication date: 1990/09/18
  • Document available for consultation in the library of the IIR headquarters only.

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