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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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Pages: p 305-310
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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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Indexing
-
CHEMICAL COMPOSITION AND QUALITY OF FROZEN ROLL...
- Author(s) : BYKOWSKI P., KOLODZIEJSKI W.
- Date : 1985
- Languages : English
- Source: Storage lives of chilled and frozen fish and fish products.
- Formats : PDF
View record
-
EFFECT OF PRETREATMENTS AND FREEZING CONDITIONS...
- Author(s) : JIANG S. T., CHEN H. C.
- Date : 1990/09/18
- Languages : English
- Source: Chilling and Freezing of New Fish Products.
- Formats : PDF
View record
-
STUDIES ON THE USE OF PARABEN ICE FOR PRESERVAT...
- Author(s) : SHETTY T. S., SETTY T. M. R., RAVISHANKER C. N.
- Date : 1990/09/18
- Languages : English
- Formats : PDF
View record
-
POST MORTEM TENDERIZATION OF FISH MUSCLE DURING...
- Author(s) : TOYOHARA H.
- Date : 1990/09/18
- Languages : English
- Source: Chilling and Freezing of New Fish Products.
- Formats : PDF
View record
-
PACKAGING FILMS FOR FATTY FISH PRESERVATION BY ...
- Author(s) : KHANDAKER H. R., HOLE M., JUKES C.
- Date : 1985
- Languages : English
- Source: Storage lives of chilled and frozen fish and fish products.
- Formats : PDF
View record