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QUALITY OF FROZEN HAKE.

Author(s) : RIVERO J. E.

Summary

THE PAPER PRESENTS THE RESULTS OF EXPERIMENTS ON FROZEN STORAGE OF FILLETS OF SOUTH ATLANTIC HAKE (MERLUCCIUS MERLUCCIUS HUBBSI), INVESTIGATING THE INFLUENCE OF THE FOLLOWING FACTORS: A) THE FRESHNESS OF THE RAW MATERIAL [UNGUTTED HAKE KEPT AT 273 K (0 DEG C) FOR 2, 5 AND 9 DAYS RESPECTIVELY]; B) ITS PRE-FREEZING STORAGE CONDITIONS (IN BOXES WITH ICE OR IN CHILLED SEAWATER) ; C) ITS PROCESSING (AS NORMAL OR DEEPSKINNED FILLETS) ; D) THE STORAGE TEMPERATURE [254 AND 248 K (-19 AND -25 DEG C)] AND LENGTH (0, 1, 2, 3, 6, 9 AND 12 MONTHS). HAKE FILLETS HAD A STORAGE LIFE OF APPROXIMATELY A YEAR AT ABOUT 254 K. THE FRESHNESS OF THE RAW MATERIAL HAD LITTLE INFLUENCE ON THE QUALITY OF THE FROZEN FILLETS. A CORRELATION WAS FOUND BETWEEN THE PROTEIN EXTRACTABILITY AND THE DIMETHYLAMINE CONTENT.

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Pages: 1981-4

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Details

  • Original title: QUALITY OF FROZEN HAKE.
  • Record ID : 1983-0603
  • Languages: English
  • Source: Advances in the refrigerated treatment of fish.
  • Publication date: 1981
  • Document available for consultation in the library of the IIR headquarters only.

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