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QUALITY CHANGES IN MINCED FISH DURING COLD AND FROZEN STORAGE.

Author(s) : LAJOLINNA P., LAINE J., LINKO P.

Type of article: Book chapter

Summary

THE PRESENT WORK SUGGESTS THAT BALTIC HERRING COULD BE SUCCESSFULLY USED IN MINCED FISH PRODUCTION. SEVERAL METHODS WERE EMPLOYED IN STUDYING QUALITY CHANGES DURING STORAGE AT 277, 271, 263 AND 248 K (4, -2, -10 AND -25 DEG C) IN REFERENCE TO SAMPLES STORED AT 233 K (-40 DEG C). HYPOXANTHINE AND TRIMETHYLAMINE CONTENT APPEARED TO BE GOOD INDICATORS OF QUALITY BEFORE FREEZING. WATER HOLDING CAPACITY (< EXPRESSIVE DRIP >), PEROXIDE VALUE AND FREE FATTY ACIDS GAVE VALUABLE INFORMATION ON QUALITY CHANGES DURING FROZEN STORAGE.

Details

  • Original title: QUALITY CHANGES IN MINCED FISH DURING COLD AND FROZEN STORAGE.
  • Record ID : 1985-1142
  • Languages: English
  • Source: In: Therm. Process. Qual. Foods, Elsevier - 761-764; 6 fig.; 13 ref.
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

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