Share

QUALITY OF COOKED WHOLE ROCK LOBSTER FROZEN WITH LIQUID NITROGEN.

Author(s) : SIMMONDS C. K., WYK H. J. van, WESSELS J. P. H.

Type of article: Article

Summary

IF THE QUALITY OF WHOLE COOKED ROCK LOBSTER CAN BE BETTER PRESERVED BY FREEZING IN LIQUID NITROGEN THAN BY CONVENTIONAL BLAST FREEZING, IT MAY BE POSSIBLE TO SELL THE SUPERIOR PRODUCT AT A PREMIUM THAT WILL MORE THAN COMPENSATE FOR THE INCREASED PRODUCTION COSTS. TWO TESTS HAVE BEEN CARRIED OUT TO COMPARE THE EATING QUALITY OF LOBSTERS FROZEN BY THE TWO PROCESSES. TWO COOKING PROCEDURES WERE ALSO COMPARED.

Details

  • Original title: QUALITY OF COOKED WHOLE ROCK LOBSTER FROZEN WITH LIQUID NITROGEN.
  • Record ID : 1986-0707
  • Languages: English
  • Source: Fish. Ind. Res. Inst., Annu. Rep. - vol. 38
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (3)
See the source

Indexing