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REPEATED FREEZING OF FROZEN BOILED SQUID AND PIKE-PERCH.

[In Russian. / En russe.]

Author(s) : REHINA N. I.

Type of article: Article

Summary

THE EFFECT OF REPEATED FREEZING, OFTEN NECESSARY, ON THE STATE OF MUSCLE TISSUE OF ILLEX ARGENTINUS SQUID AND PIKE-PERCH WAS STUDIED. THE PROCESSING OF RAW AND BOILED RAW MATERIALS REFROZEN DOWN TO 255 K (-18 DEG C) AND STORED IN A COLD ROOM AT 255 + OR -2 K WAS STUDIED. THE TEST DATA SHOW THAT FOR SHORT-TERM STORAGE, THE BEST QUALITY PRODUCT IS OBTAINED IN THE CASE OF RAW FISH AND BOILED SQUID. R.R.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 1986-1517
  • Languages: Russian
  • Source: Rybn. Hoz. - n. 6
  • Publication date: 1985
  • Document available for consultation in the library of the IIR headquarters only.

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