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.
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Indexing
- Themes: Fish and fish product
- Keywords: Icing; Trout; Quality; Fish; Weight loss; Cod; Freezing
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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
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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
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WATER DIFFUSION IN THE MANUFACTURE OF FISH CROQ...
- Author(s) : OEHLENSCHLÄGER J., SCHREIBER W.
- Date : 1982
- Languages : German
- Source: Dtsch. Lebensm.-Rundsch. - vol. 78 - n. 6
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STATISTICAL ANALYSIS OF THE NET WEIGHT OF DEEP-...
- Author(s) : STRIGAZZI A., PARISI E.
- Date : 1982
- Languages : Italian
- Source: Arch. vet. ital. - vol. 33 - n. 3-4
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VARIATIONS OF THE CHLORIDE CONCENTRATIONS OF TH...
- Author(s) : CERETTO F., PARISI E., PELLEGRINO C.
- Date : 1982
- Languages : Italian
- Source: Atti Soc. ital. Sci. vet. - 35; 655-656; 1 fig.; 5 ref.
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