ShareRefreezing rate after glazing affects cod and rainbow trout muscle tissue.
Author(s) : NILSSON K., EKSTRAND B.
Type of article: Article
Summary
For both species fast refreezing after glazing resulted in less thaw drip, either spontaneous or forced. Liquid holding capacity was increased with a longer refreezing time for cod, but not for rainbow trout. Leakage of intracellular marker enzyme activity was highest in slowly refrozen rainbow trout samples.
Details
- Original title: Refreezing rate after glazing affects cod and rainbow trout muscle tissue.
- Record ID : 1995-1692
- Languages: English
- Source: Ital. J. Food Sci. - vol. 59 - n. 4
- Publication date: 1994/07
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Fish and fish product
- Keywords: Icing; Trout; Quality; Fish; Weight loss; Cod; Freezing
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MEASURING TEXTURAL CHANGES IN FROZEN MINCED COD...
- Author(s) : SAMSON A., REGENSTEIN J. M., LAIRD W. M.
- Date : 1985
- Languages : English
- Source: J. Food Biochem. - vol. 9 - n. 2
View record
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Comparison of the freeze-thaw characteristics o...
- Author(s) : PAYNE S. R., WILSON P. W.
- Date : 1994
- Languages : English
- Source: J. Muscle Foods - vol. 5 - n. 3
View record
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EFFECTS OF CARBONIC ACID DIPS AND PACKAGING FIL...
- Author(s) : DANIELS J. A., KRISHNAMURTHI R., RIZVI S. S. H.
- Date : 1986
- Languages : English
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THE EFFECT OF THE THICKNESS OF GLAZE ON FROZEN ...
- Author(s) : STODOLNIK L., IWASZKIEWICZ S., KNASIAK M.
- Date : 1985
- Languages : Polish
- Source: Chlodnictwo - vol. 20 - n. 9
View record
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Quality and shelf life of farmed rainbow trout.
- Date : 1991
- Languages : Spanish
- Source: Alimentos - vol. 16 - n. 4
View record