ShareStudies on the storage behaviour of frozen fish fingers from croaker and perch.
Author(s) : REDDY L., SETTY T. M. R., DORA K. C.
Type of article: Article
Summary
Study of modifications in the bacterial count, TBA and peroxide indexes, the profile of free fatty acids and organoleptic qualities of fried fingers stored at -20 deg C for 22 weeks. Products are always acceptable at the end of storage. Those made from perch are better from an organoleptic point of view.
Details
- Original title: Studies on the storage behaviour of frozen fish fingers from croaker and perch.
- Record ID : 1993-1462
- Languages: English
- Source: Fish. Technol. - vol. 29 - n. 1
- Publication date: 1992
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Indexing
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Themes:
Food quality and safety. Microbiology;
Fish and fish product - Keywords: TBA; Mince; Microbiology; Organoleptic property; Fish; Fillet; Freezing; Fatty acid
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QUANTITATIVE QUALITY TESTS FOR FROZEN FISH: SOL...
- Author(s) : KONING A. J. de, MOL T. H.
- Date : 1991
- Languages : English
- Source: J. Sci. Food Agric. - vol. 54 - n. 3
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Deterioration of European hake (Merluccius merl...
- Author(s) : PEREZ VILLARREAL B., HOWGATE P.
- Date : 1991
- Languages : English
- Source: J. Sci. Food Agric. - vol. 55 - n. 3
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CHANGES IN THE MUSCLE OF THREE INDIAN MAJOR CAR...
- Author(s) : CHAKRABARTI R.
- Date : 1984
- Languages : English
- Source: Fish. Technol. - vol. 21 - n. 2
View record
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QUALITE ET CONSERVABILITE DE < FISHBURGERS > CO...
- Author(s) : DECLERCK D., VYNCKE W.
- Date : 1984
- Languages : French
- Source: Rev. Agric. - vol. 37 - n. 4
View record
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CHANGES IN MUSCLE LIPID COMPOSITION OF WHITE PO...
- Author(s) : RAO B. Y. K., BANDYOPADHYAY C.
- Date : 1986
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 23 - n. 6
View record