ShareRELATIONSHIP BETWEEN THE QUALITY OF FROZEN PRODUCTS AND THE CANNING OF SEINED TUNA AND THE FREEZING PROCESS.
[In Russian. / En russe.]
Author(s) : SEMENOV B. N.
Type of article: Article
Summary
THE EFFECT OF THE FREEZING PROCESS FOR SEINED TUNA ON STORAGE LIFE AND THE QUALITY OF FROZEN AND CANNED TUNA IS SHOWN. THE ADDITION OF LIQUID NITROGEN TO BRINE INCREASES COLD STORAGE LIFE, DECREASES SALT CONTENT OF THE FLESH, DECREASES WEIGHT LOSSES AND INCREASES PRODUCT QUALITY.
Details
- Original title: [In Russian. / En russe.]
- Record ID : 1988-1099
- Languages: Russian
- Source: Kholodilnaya Tekhnika - n. 4
- Publication date: 1987
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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REDUCED STABILITY AND ACCELERATED AUTOXIDATION ...
- Author(s) : CHOW C. J.
- Date : 1989
- Languages : English
- Source: J. agric. Food Chem. - vol. 37 - n. 5
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SUITABILITY OF TUNA RED MEAT FOR PREPARATION OF...
- Author(s) : THANKAMMA R.
- Date : 1985
- Languages : English
- Source: Fish. Technol. - vol. 22 - n. 1
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QUALITY DETERIORATION OF TUNA MEAT DURING FROZE...
- Author(s) : WATABE S., HASHIMOTO K.
- Date : 1987
- Languages : Japanese
- Source: Refrigeration - vol. 62 - n. 722
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A PUNGENT COMPOUND PRODUCED IN THE MEAT OF FROZ...
- Author(s) : YAMANAKA H.
- Date : 1982
- Languages : English
- Source: Bull. jap. Soc. sci. Fish. - vol. 48 - n. 5
View record
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INTENSIFICATION OF THE REFRIGERATION OF TUNA.
- Author(s) : SEMENOV B. N.
- Date : 1985
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 2
View record