ShareSTORAGE OF FROZEN FISH.
Author(s) : MERRITT J. H.
Type of article: Article
Summary
FISH, SUITABLY FROZEN, CANNOT BE PRACTICALLY DIFFERENTIATED FROM FRESH FISH. SEVERAL FACTORS SHOULD BE ALLOWED FOR, THE MAIN ONE BEING STORAGE PRACTICE. THE PRODUCTS SHOULD BE COOLED TO THE REQUIRED TEMPERATURE PRIOR TO STORAGE IN ORDER TO ACCELERATE THE FREEZING PROCESS ; THEY SHOULD NOT BE STORED WITH OTHER PRODUCTS WHICH WERE NOT WELL COOLED. FOR SATISFACTORY STORAGE, FISH SHOULD BE MAINTAINED AT A CONSTANT TEMPERATURE OF 243 K (-30 DEG C).
Details
- Original title: STORAGE OF FROZEN FISH.
- Record ID : 1987-1420
- Languages: English
- Source: Infofish mark. Dig. - vol. 6 - n. 1
- Publication date: 1987/01
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Fish and fish product - Keywords: Organoleptic property; Frozen food; Fish; Freezing
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STANDARDIZATION AND PREDICTION OF THE STORAGE L...
- Author(s) : GRIGOR'EV A. A.
- Date : 1987
- Languages : Russian
- Source: Rybn. Hoz. - n. 9
View record
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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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FLUORESCENCE OF FISH MUSCLE: DESCRIPTION AND ME...
- Author(s) : DAVIS H. K.
- Date : 1982
- Languages : English
- Source: J. Sci. Food Agric. - vol. 33 - n. 11
View record
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INFLUENCES OF DIFFERENT FREEZING TECHNIQUES, FR...
- Author(s) : DELLINO C. V. J.
- Date : 1986/03
- Languages : English
- Source: Infofish mark. Dig. - n. 2
View record
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PROCESSING AND FREEZING OF THE FLESH OF THE BLU...
- Author(s) : BREMNER H.
- Date : 1980
- Languages : English
- Source: Food Technol. Aust. - vol. 32 - n. 8
View record