ShareTEXTURAL ATTRIBUTES OF MECHANICALLY AND CRYOGENICALLY FROZEN WHOLE CRAYFISH (PROCAMBARUS CLARKII).
Author(s) : GODBER J. S.
Type of article: Article
Summary
TOUGHNESS, AS MEASURED BY KRAMER SHEAR PRESS, INCREASED SIGNIFICANTLY AS A RESULT OF FREEZING. BETWEEN 6 AND 16 WEEKS, TOUGHNESS INCREASED IN SEASONED CONVENTIONALLY FROZEN SAMPLES BUT REMAINED THE SAME IN ALL OTHER TREATMENTS. IN ALL TREATMENTS, TOUGHNESS DECLINED AFTER 16 WEEKS OF FROZEN STORAGE. INDIVIDUALLY QUICK FROZEN (IQF) SAMPLES WERE MORE TENDER THAN CONVENTIONALLY FROZEN SAMPLES. SEASONED CRAYFISH HAD THE GREATEST DEGREE OF TOUGHNESS. EXTRACTABLE PROTEIN DECREASED DURING FROZEN STORAGE, WITH IQF SAMPLES SHOWING THE SMALLEST CHANGES.
Details
- Original title: TEXTURAL ATTRIBUTES OF MECHANICALLY AND CRYOGENICALLY FROZEN WHOLE CRAYFISH (PROCAMBARUS CLARKII).
- Record ID : 1990-0687
- Languages: English
- Publication date: 1989
- Source: Source: J. Food Sci.
vol. 54; n. 3; 1989.05-06; 564-566; 4 fig.; 1 tabl.; 23 ref. - Document available for consultation in the library of the IIR headquarters only.
Indexing
-
EFFECT OF PH AND PREFREEZING TREATMENT ON THE T...
- Author(s) : KRAMER D. E., PETERS M. D.
- Date : 1981/10
- Languages : English
- Source: J. Food Technol. - vol. 16 - n. 5
View record
-
EFFECTS OF ELEVATED CO2 ATMOSPHERE ON STORAGE O...
- Author(s) : WANG M. Y., BROWN W. D.
- Date : 1983
- Languages : English
View record
-
EFFECT OF CRYOPROTECTANTS ON FROZEN WHITEFISH F...
- Author(s) : KRIVCHENIA M., FENNEMA O.
- Date : 1988
- Languages : English
View record
-
MECHANICAL METHODS OF MEASURING TEXTURAL CHARAC...
- Author(s) : JOHNSON E. A.
- Date : 1981
- Languages : English
- Source: Advances in the refrigerated treatment of fish.
- Formats : PDF
View record
-
CHANGES IN TEXTURE AND FLAVOUR OF RED HAKE STIC...
- Author(s) : BUCK E. M.
- Date : 1986
- Languages : English
View record