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STABILITY OF FROZEN TROUT. 2. DIFFERENT TROUT PREPARATIONS STORED AT 255 K (-18 DEG C).

Author(s) : TEJADA M., BORDERIAS A. J., MORAL A.

Type of article: Article

Summary

TROUT FILLETS AND MINCE WERE TREATED WITH SORBITOL, MONOSODIUM GLUTAMATE, BHA (BUTYL-HYDROXY-ANISOLE) AND BHT (TOLUENE), PRIOR TO VACUUM-PACKAGING AND STORAGE AT 255 K (-18 DEG C). EACH TREATMENT MAINTAINS TROUT QUALITY FOR ONE YEAR. (Bibliogr. int. CDIUPA-CNRS, FR., 86-210-210172.

Details

Original title: STABILITY OF FROZEN TROUT. 2. DIFFERENT TROUT PREPARATIONS STORED AT 255 K (-18 DEG C).
Record ID : 1987-0189
Languages: English
Source: J. Food Biochem. - vol. 10 - n. 1
Publication date: 1986

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Indexing

Themes: Food quality and safety. Microbiology;
Packaging;
Fish and fish product
Keywords: Sorbitol; Mince; Vacuum; Trout; Organoleptic property; Fish; Fillet; Packaging; Freezing; Fresh water; Additive