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RAW MATERIAL EFFECTS ON THE FREEZE STRUCTURIZATION OF COMMINUTED FISH.

Author(s) : SCHUBRING R., MIETH G., SCHNEIDER C.

Summary

THE AUTHORS DISCUSS FREEZE STRUCTURIZATION AS A MODERN METHOD OF RESTRUCTURING FISH MINCE TO MANUFACTURE FILLET-LIKE PRODUCTS. IT IS A PROCESS WHICH HAS MINIMAL EFFECT ON THE RAW MATERIAL AND LEAVES LITTLE WASTE. THEY DESCRIBE THE CURRENT STATE OF KNOWLEDGE OF THE PHYSICO-CHEMICAL MECHANISMS OF THE CRYOGENIC TEXTURE OF A PROTEIN-BASED SUBSTANCE. THEY ALSO PRESENT RECENT FINDINGS ON THE INFLUENCE OF RAW MATERIAL AND THE PROCESS CONCERNING THE ELIMINATION OF EFFECTS CAUSED BY THE USE OF DIFFERENT RAW MATERIALS.

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Pages: 1990-3

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Details

  • Original title: RAW MATERIAL EFFECTS ON THE FREEZE STRUCTURIZATION OF COMMINUTED FISH.
  • Record ID : 1992-1240
  • 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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