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STUDIES ON THE FREEZING OF SHELLFISH. 1. PHYSICO-CHEMICAL AND HISTOLOGICAL CHANGES IN ARK SHELLFISH FLESH DURING FROZEN STORAGE.

[In Japanese. / En japonais.]

Author(s) : SONG D. J., KONAGAYA S., TANAKA T.

Type of article: Article

Summary

ARK SHELLFISH (ANADARA BROUGHTONI) IS NORMALLY CONSUMED RAW OR UNDERDONE IN ASIAN COUNTRIES, HENCE STORAGE TEMPERATURES AND DURATIONS ARE VERY CRITICAL IN THE MAINTENANCE OF QUALITY. VARIOUS TESTS HAVE REVEALED THAT FROZEN STORAGE AT 263 K (-10 DEG C) TOUGHENS THE FLESH AND THE AMOUNT OF DRIP INCREASES AFTER 2 MONTHS STORAGE AT THIS TEMPERATURE. ANOTHER PROBLEM IS THAT LARGE ICE CRYSTALS FORM IN THE MUSCLES THUS CAUSING CELL DESTRUCTION. TESTS ARE BEING PURSUED TO ACHIEVE THE DESIRED CONDITIONS OF STORAGE TEMPERATURES AND PERIODS.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1985-2030
  • Languages: Japanese
  • Source: Trans. JAR - vol. 1 - n. 1
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

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